These were supposed to be Sweet 100s, only they clearly aren't 😠They are teensy with thick skins, very tart. Not great for munching! BUT – they have terrific tomato flavor.
What can I make? Probably relatedly – I have a Foley Food Mill – not sure whether to cook or roast before pressing. (This is all of them.)
by Lori-too
16 Comments
Sauté up some garlic, olive oil, and these bad boys and serve it over pasta
I won’t roast them when they’re that small, because you’re just not gonna be left with anything. I would cook them and pass them through the food mill. You’re not gonna get a lot, but I’m sure what you get will be tasty.
One of my favorite things to do with tons of cherry tomatoes is to make [tomato confit](https://youtu.be/fBB6p_eR1as?si=wNCd9cE6brKOg54R). Fantastic with pasta, on toast, protein, salads, etc.
Otherwise roast it all, blend it, & make a nice tomato sauce.
One of my favourite recipes: [Hot charred cherry tomatoes with cold yoghurt](https://ottolenghi.co.uk/pages/recipes/hot-charred-cherry-tomatoes-cold-yoghurt) from Ottolenghi
Spoon tomatoes!
Spaghet
If they’re tart with thick skins they can probably be principe Borghese.
They are great oven baked – no it doesn’t matter that they are small, they have thick skin for this exact reason, to withstand being dehydrated.
I make them into a ladenia in my country and they taste great – it’s like an Aegean Island pizza
https://preview.redd.it/mtgux80dzcpf1.jpeg?width=1170&format=pjpg&auto=webp&s=87510fc871d9168572c5b34398ae00ad2bfd2c59
Two bananas for comparative scale!? That’s sick now cook em up and top em on some pasta with some fixings. I’m sure you can find something online that would appeal to you and yours.
I would just freeze them and throw them in a fish or two this winter. If you put these through the food mill you are going to net about a cup. Not worth the effort.
Feta cheese and cherry tomato bake that was popular a few years back. It creates an insane umami bomb.
There’s a great and unorthodox method of cooking spaghetti or just about any pasta where instead of boiling it in a pot you boil the pasta in a frying pan. It takes a little practice but if you get your water to pasta ratio just right by the time the pasta is 75% done most the water is absorbed and there’s no need to strain and the remaining starchy water is used to build the sauce so at this point you can toss in a few handfuls of those mini tomatoes plus some garlic, herbs and butter. Toss all together a true one pot meal. If a bit more liquid is needed to build the sauce add a touch of water or stock to the cooked pasta.
This technique isn’t limited to using tomatoes. The point where the pasta is at 75% and most of the water is absorbed but there is still some left is the foundation and you experiment with different veggies, meats and sauces.
100s of recipes for cherry tomatoes including Burst Cherry Tomato Sauce. I’m attaching a link but I haven’t made this particular recipe myself. It’s just an example. I make my own but don’t have it written down. This one is a bit similar.
[Burst Cherry Tomato Sauce](https://share.google/cb8uy7QmOcLUCYqT9)
Roast in the oven at 375 F with garlic and onion. You can prepare a tomato base for future Italian dinners.
Dry them with some sugar, garlic salt and pepper and then use them as a cooking ingredient
Tomato bacon jam.
Can be used as a snack(crackers or toast), condiment for sandwiches(think inside a grilled cheese sandwich!) or burgers.
Thick skin tart you say?
I’d say make em Sun Dried