This week in our CSA bag, we received tomatoes, Juliet mini-Roma tomatoes, basil, parsley, potatoes, peppers, and onions. With so many tomatoes, I knew that we had more than we could eat in a week. To preserve some of them, I made Oven-Dried Tomatoes from the Romas. I used tomatoes, onion, and basil in Stuffed Tomatoes Provençal and served over whole-wheat spaghetti. For a lunch dish, I used peppers and parsley in making our favorite tuna salad. Finally, I used the potatoes, garlic, and parsley in Garlic Hasselback Potatoes with Herbed Sour Cream.