My garden is overflowing with cherry tomatoes. Looking for some new easy recipe suggestions. Also,

[RamblingRose]

can you freeze cherry tomatoes? They always seem to all turn ripe at once. Any storing suggestions?

Thanks
RR

[MiHale]

1. Never done cherry tomatoes but...

I’ll freeze a good portion of the Roma’s we grow. Running water over them when completely frozen will remove the skin in the easiest way ever. I only will use frozen for making sauce don’t know what you’d do with cherry tomatoes. Adding into soups and stews I guess would be one thing.

Good luck!

[RamblingRose]

3. Can you freeze Better Boys this way? What is the best method for freezing them? I have THIRTY (30)

BB on my kitchen counter! That's AFTER giving several to all my neighbors. They are all starting to get overripe.

I'll be in the kitchen today trying to figure out what to do with all the marconi peppers too.

My husband got carried away planting from seeds this year. He doesn't even like green peppers and is not a big tomato eater except for tomato sandwiches.

[Cracklin Charlie]

13. Overripe?

Panzanella!

Ina Garten has a good recipe.

[MiHale]

17. Sorry for the delay ...I was in the garden...

I just throw the in the freezer basket whole not in bags till they’re frozen. I’ve done a lot of different types no difference.

[RamblingRose]

23. do you remove the stems first? n/t

[CrispyQ]

2. Roast them.

Slice them in half & toss them in a bowl with some olive oil, pressed garlic, a little salt & pepper. Toss till the tomatoes are coated then pour out on a baking sheet & roast at 400° for 20-25 minutes. You can eat them as is or put on salads or soups, but I like to use my immersion blender & blend it into a paste. Then we spread it on toast & top with olives, little chunks of feta, whatever suits you. I've also spread it on pizza & watered it down a bit & drizzled on pasta. It's an easy way to use up tomatoes that are getting too ripe. And it freezes nicely, too.

[viva la]

4. yummy!

Cherry tomatoes are great in pasta salad-- but you can't freeze that.

Do cherry tomatoes make good sauce?

[CrispyQ]

7. I don't see why not. And garden grown ones would be even better! -nt

[RamblingRose]

5. Sounds yummy! I don't have an immersion blender. Would a food processor work? n/t

[CrispyQ]

6. Sure.

It may take a little more work, scrapping down the sides, but it will work fine.

I have to say I love my immersion blender. I've only had it a couple of months but I use it a lot! It has a mini-food-processor cup that I used for the tomatoes.

[RamblingRose]

8. Hmmm. I may have to look into getting one. I hate cleaning my food processor if I'm only making

something small like hummus. Do you know if the inexpensive ones are any good or do you get what you pay for?

[CrispyQ]

9. Here's a link to the unit I bought.

I use the immersion stick the most often to puree soups and sauces. It takes a little getting used to. It creates a vortex & swirls everything into it if you do it right. This unit has power settings up to 12 but I've only ever used up to 3-wow! The food processor cup holds about 2.5 cups I'd guess, & has a blade. It will work great for hummus.

https://smile.amazon.com/gp/product/B07DHM7K8J/

If they had had these back when I bought my food processor, I never would have bought my food processor. I'm thinking about selling my FP on Craig's list. If I could get $50 for it I'd be happy.

[Cracklin Charlie]

14. This was my suggestion.

We do this all the time. I love your idea of making them into a paste. Stealing!

[jpak]

10. Yes you can freeze them

Use a melon baller to remove the seeds

Don't bother with the skins

Throw them in a ziploc or vacuum sealer

Freeze em

Thaw em and eat em with good olive oil and balsamic vinegar

Yum

[Ponietz]

11. Got a juicer?

[RamblingRose]

21. No juicer. Only a Magic Bullet & a regular blender (tomorrow I'll have an immersion blender ;) n/t

[Cracklin Charlie]

12. Slow roast them in the oven.

Cut in half, on baking sheet, olive oil (a lot), sea salt, and pepper.

Slow roast in 250 degree oven for about an hour. I like to see a little charring. Some of the smaller ones don’t take as long. Let them cool off.

Cook some pasta, put the roasted tomatoes and some of the cooking oil in a skillet, and warm back up. When pasta Is done, remove from water, and put in the skillet with tomatoes, and toss. Parmesan on top, with garlic bread and salad. So, so yummy!

Hubs likes to put the roasted tomatoes on burgers, great on pizza, salad, or on garlic toast. Very versatile. He also sometimes adds grilled shrimp or chicken to his pasta plate.

I also use a lot of oil in the roasting, because I use it later for all kinds of cooking. Dang, I’m hungry.

[CrispyQ]

15. Slow roasting. I'll have to try that with my Campari tomatoes.

Roasting has been my go-to method for veggies recently. I had never considered roasting tomatoes until just a few months ago when a shopper accidently bought two packages of Camparis & I had to do something with them. The paste goes really good with my basil pesto, too. Yum!

[japple]

20. This is my favorite way to use cherry tomatoes.

And you can freeze them if you have any left. I usually just eat them right off the baking sheet.

[Warpy]

16. You can use a lot of them up in a fresh toato sauce for pasta

In fact, you might never want to return to the standard varieties once you do. Cherry tomatoes have much more flavor than Roma tomatoes. Just cut them in half and use them in your favorite fresh sauce recipe.

[2naSalit]

18. I wash them and bag them and freeze them,

And then I can always grab a few and throw them in whatever is going on in my sautee pan.

[mopinko]

19. dehydrate them. they taste like raisins.

ferealz, i put them in my xmas cookies.

[eppur_se_muova]

22. A bit tart for gazpacho, but worth a try. :) nt

[msdogi]

24. Fine to freeze tomatoes

I did this with a lot of last year's harvest, cherry left whole others cut in half or quarters. I filled gallon zip locks, then used for marina sauce all winter. So much better than canned, and the skins sort of dissolve.

[Worried2020]

25. I had a surplus of cherry tomatoes one season, and froze many of them.

.

For easier separation at a later date, I froze them in egg cartons b4 putting them in a larger bag - sound like marbles !

Great for salads, stews, soups, chili etc., - a bit mushy for sandwiches, but no flavor loss that I noticed.

FREEZE AWAY!



W

[Retrograde]

26. Dry them, or make soup

I live in a dry climate, so when I have a glut I sometimes halve them, press out the seeds, and dry them. I spread them out on a tray in the sun during the day, and put them on a counter that gets the rising sun at night. It takes about a week.

Or roast them for a bit, run them through a food mill to remove seeds and skins, and make soup.

I'm jealous: I have flowers but so far no fruit - but then I rarely get any before September, no matter when I plant tomatoes.

[sir pball]

27. Look at Alain Passard's Instagram

He's a French veggie whisperer, always simple and fresh. He put up a tomato, melon, beetroot and raspberry salad today that is probably what I'm going to make for my niece's birthday this weekend.

https://instagram.com/alain_passard