Lay your cherry tomatoes on a parchment lined baking sheet, cut side up. We use data about you for a number of purposes explained in the links below. How do you know when they are done? http://whatsforlunchhoney.blogspot.c...chini-and.html. Toss in a pan with some olive oil, garlic, capers, red pepper flakes, salt, and pepper. I was scared off, LOL. Although the zucchini plants forced us to try out a variety of new recipes earlier in the year, the cherry tomato plant is really challenging our creativity. Although you don’t have to cut them in half, we find that they roast quicker and taste better when you do. It did seem like a good idea. By continuing to browse our site you agree to our use of data and cookies. For the best viewing experience please update your browser to. Heat 4 tablespoons of extra virgin olive oil in a large skillet. Editor: While tomatoes can certainly be frozen as a method of preservation, their texture, as you recently discovered, isn’t quite the same once they thaw. Every year we pick so many cherry tomatoes that we end up spending hours searching the internet for various ways to use them. Drizzle with extra virgin olive oil and add a pinch of salt and desired seasonings over the top of your tomatoes. Unfortunately there's no way to save the fresh, just-picked taste. Cutting cherry tomatoes is easy when you place several on a cutting board and place the bottom of a plate on top to hold them steady while you cut them in half with a serrated knife. This home preservation method simply requires rinsing, cutting out the cores and setting the tomatoes on a pan to freeze individually. When you are ready to use them just pull them out of the freezer and add them to your recipe. For those don’t live in this type of climate, you can dry your tomatoes by either using your oven or a dehydrator. Toss them with a little bit of olive oil (not too much or they'll burn) and some basil & put them in at 400 degrees. Could you allow them to thaw out and then cut them in half and dehydrate them? With added color and taste from the cherry tomatoes, this classic favorite is … Add in 1 cup of chopped basil and ground black pepper to taste. While tomatoes can certainly be frozen as a method of preservation, their texture, as you recently discovered, isn't quite the same once they thaw. Cook them down until heated through. If you have an abundance of cherry tomatoes on hand, why not turn them into tomato juice? We prefer to seal them in a Food Saver bag for longer storage life. Last summer, I got a bumper crop of cherry tomatoes, and I dehydrated them. I am not crunchy enough for this forum. Sun dried tomatoes are one of the best ways to preserve your cherry tomatoes for later use. It is hard to believe that we collect over 8 cups of those little beauties on a daily basis. Add 4 cloves of thinly sliced garlic and heat until fragrant and softened (about 2 minutes). As you simmer the sauce or stew all that extra water will evaporate, leaving you with fresh tomato taste. Drizzle with extra virgin olive oil, salt, and spices and gently toss. Put on pasta and top with parmesan cheese. Serve on top of your favorite dish, or cool and freeze for later use. How To Divide Perennial Plants This Fall – Create New Plants For Free. Add 4 cups of cherry tomatoes to the pan and cook. It's that time of year. Continue to cook and smash until the desired consistency has been reached. No need to add extra liquid, as the cherry tomatoes will begin to break down and produce their own liquid. This year we were determined that no produce harvested from the garden would go bad before we could eat or give them away. Do you just eat the with a fork, or use them on or in something? Put on pasta and top with parmesan cheese. : Most users ever online was 21,860, 06-22-2018 at 09:45 PM. Once they are frozen, place them in a freezer safe bag, making sure the squeeze as much air out of the bags as possible. Freezing those cherry tomatoes that are overflowing in your garden is a great way to preserve them. However, frozen tomatoes do work well in sauces and stews. We use cookies to improve your experience on this website and so that ads you see online can be tailored to your online browsing interests. I use cherry tomatoes in quick pasta sauces, skin, seeds, and all. Just wash, pull off the stem, and flash freeze them on a baking sheet. Green Bean-Cherry Tomato Salad. Little tomatoes are taking over my kitchen. Wash your tomatoes and put them in a large stockpot. See How to Can Tomato Juice. Yes, you can make your own sun-dried tomatoes, and they’re way more economical than the sun-dried tomatoes you buy at… Wash your tomatoes and cut them in half and place them into a bowl. Yum! If using a dehydrator, set temperature to 140 degrees and process until the tomatoes are dry (4-8 hours). Put through a tomato strainer and return the liquid to the pot. It seems that the two cherry tomato plants that we planted this year are over-achievers. Serve over pasta or freeze for later use. Roast, uncovered, at 400 degrees F for approximately 20-30 minutes. cherry tomatoes, Parmesan cheese, hemp seeds, olive oil, basil leaves and 7 more Potato Meatloaf with Cherry Tomatoes, Sweet Peppers and Celery L'Antro dell'Alchimista mortadella, ground beef, cherry tomatoes, ground nutmeg, chopped parsley and 9 more Cool and freeze or process for canning. Drizzle with extra virgin olive oil and add a pinch of salt and desired seasonings over the top of your tomatoes. If you live in a dry, sunny area, place halved cherry tomatoes on baking sheets in the sun and let them dry out naturally. Bring to a boil and simmer for 5 minutes. Any tips? Place tomatoes cut side up onto a cookie sheet lined with parchment paper and cook at 200 degrees F for 4-8 hours. Of course, we eat a handful of fresh picked cherry tomatoes every time that we enter the garden, but we are now inundated with them. Unfortunately there’s no way to save the fresh, just-picked taste. My grandmother made a cold green bean salad with potatoes for every family barbecue. Everyday I get a little crunchier though! Lay your cherry tomatoes on a parchment lined baking sheet, cut side up. So, this week we thought we would share some of our favorite ways to use up all of those cherry tomatoes, just in case you are having the same ‘problem’ as us. As they begin to burst, continue to smash them down while you stir. Because the cherry tomatoes will be softer than if you were using fresh tomatoes it is best to use them in recipes for soups, sauces and casseroles. Green tomatoes can be breaded and fried, baked, pickled, stewed or made into salsas and relishes. Roast, uncovered, at 400 degrees F for approximately 20-30 minutes. Bring to a boil and simmer for an additional 5-10 minutes. Store in an airtight container in the freezer or a cool dry place. However, frozen tomatoes do work well in sauces and stews. I tried dehydrating some but they stuck terribly to my dehydrator and made a mess. The garden has produced (as it does every year at this time...) a ridiculous amount of cherry, grape, pear, and currant tomatoes. I love to roast them! Toss in a pan with some olive oil, garlic, capers, red pepper flakes, salt, and pepper. Now I bring my own version of the recipe to parties. When the bounty of fresh-picked tomatoes overflows in late summer, a quick solution is to put all the extras in the freezer. We use a Cuisinart Food Dehydrator in our kitchen. I use cherry tomatoes in quick pasta sauces, skin, seeds, and all.