I probably have twice this amount ready to be picked again.. any ideas of what I can make with these?
by ironicmirror
16 Comments
YuriTh3Panda
Salsa, roast them and use them as a side dish with fish, slice them in half with a little bit of salt, there’s tons of ways to prepare these…tho I’m in the same boat. I harvested 30-40 pounds last weekend…I have maybe 20 pounds this weekend since they’re finally starting to slow down, but it just doesn’t seem to stop!
Green-Eyed-BabyGirl
Tomatoes and eggs. Every culture has a recipe but the one I really love is in the cookbook The Wok by J Kenji Lopez-Alt.
backcountry_knitter
Roasted cherry tomato sauce or soup are both good and use up a bunch. Cherry tomato tarts are also tasty, but more effort than I usually want.
BoldBoimlerIsMyHero
I just eat them like grapes.
HorizontalBob
Roast them with onions and garlic and Italian spices fit s smeared pizza sauce
StreetSyllabub1969
Do an Italian style as others described with garlic, onion, dash salt. Collect into freezer bags (including all the liquid) and store until you use in winter. My wife does this every year.
Mimi_Gardens
I made the tiktok feta pasta yesterday that was viral a few years back. Basics are: two pints of homegrown cherries (not grocery store tomatoes), 8 oz feta (I like the one in brine from Aldi), a few cloves of peeled garlic, a few sprigs of fresh herbs such as oregano, thyme, or basil, olive oil, salt, and pepper. In a 9×13 dish put the tomatoes around the block of feta cut into two or three slices, top with the garlic and herbs, drizzle everything nicely with olive oil, and season with salt and pepper to taste. Bake at 350 for 40 minutes. Meanwhile, boil 10-12 oz of your favorite small pasta shape in salted water per directions; drain. Stir the tomatoes and cheese together before adding in the cooked pasta.
Also good with cream cheese if feta isn’t your thing.
IWantToBeAProducer
I freeze my tomatoes as I pick them. At the end of the season I’m gonna do a big sauce making day. Cherry tomatoes are great for sauce as they have higher levels of pectin which will help thicken the tomato sauce
thecrayonisred
I also have an overproducing sungold plant! I was thinking of “sun drying” them (but in the oven, not actually in the sun) because I love sundried tomatoes
BreezyFlowers
Dry in the oven for “sun dried” tomatoes! Cut in half, place cut side up on a baking sheet, drizzle with salt and a little olive oil, bake at 200°F (93°C) until they reach desired dryness, 5-8 hours. I throw mine in the freezer to keep, and use them straight from the freezer in recipes.
ObsessiveAboutCats
*gasp* No such thing!
Butter chicken with homegrown tomatoes is one of my favorite things in the world. 2/3 yellow to 1/3 red is my favorite ratio.
That viral tiktok Boursin and Roasted Tomato Pasta is actually really good. I like to add ground Thai basil and grated carrot prior to baking. I once included a thinly sliced summer squash and that also was good.
Don’t forget about shakshuka!
ArcaneLuxian
Poor baby 😆 Snacks! Or roast them with goats cheese and artichoke hearts and Italian seasoning. Makes a great pasta sauce.
Totalidiotfuq
Do gardeners have friends / family?
Aldiirk
I put my 20 qts of yellow pear tomatoes through a blender, cooked it all down into sauce, strained out the seeds and skins, then canned it.
I have also dehydrated another couple thousand.
agnus_agnus
Sweet tomato chutney, to have with some sharp cheddar, a hunk of crusty bread, and a glass of red wine once the winter nights close in. ☺️
Burst tomato sauce. Tons of excellent pasta recipes with burst cherry tomatoes available online. You cook the cherry tomatoes whole until they burst. They’re also fabulous in pasta salads.
I haven’t personally made any of these but only posting as examples. I have my own recipe that I make frequently during tomato season.
16 Comments
Salsa, roast them and use them as a side dish with fish, slice them in half with a little bit of salt, there’s tons of ways to prepare these…tho I’m in the same boat. I harvested 30-40 pounds last weekend…I have maybe 20 pounds this weekend since they’re finally starting to slow down, but it just doesn’t seem to stop!
Tomatoes and eggs. Every culture has a recipe but the one I really love is in the cookbook The Wok by J Kenji Lopez-Alt.
Roasted cherry tomato sauce or soup are both good and use up a bunch. Cherry tomato tarts are also tasty, but more effort than I usually want.
I just eat them like grapes.
Roast them with onions and garlic and Italian spices fit s smeared pizza sauce
Do an Italian style as others described with garlic, onion, dash salt. Collect into freezer bags (including all the liquid) and store until you use in winter. My wife does this every year.
I made the tiktok feta pasta yesterday that was viral a few years back. Basics are: two pints of homegrown cherries (not grocery store tomatoes), 8 oz feta (I like the one in brine from Aldi), a few cloves of peeled garlic, a few sprigs of fresh herbs such as oregano, thyme, or basil, olive oil, salt, and pepper. In a 9×13 dish put the tomatoes around the block of feta cut into two or three slices, top with the garlic and herbs, drizzle everything nicely with olive oil, and season with salt and pepper to taste. Bake at 350 for 40 minutes. Meanwhile, boil 10-12 oz of your favorite small pasta shape in salted water per directions; drain. Stir the tomatoes and cheese together before adding in the cooked pasta.
Also good with cream cheese if feta isn’t your thing.
I freeze my tomatoes as I pick them. At the end of the season I’m gonna do a big sauce making day. Cherry tomatoes are great for sauce as they have higher levels of pectin which will help thicken the tomato sauce
I also have an overproducing sungold plant! I was thinking of “sun drying” them (but in the oven, not actually in the sun) because I love sundried tomatoes
Dry in the oven for “sun dried” tomatoes! Cut in half, place cut side up on a baking sheet, drizzle with salt and a little olive oil, bake at 200°F (93°C) until they reach desired dryness, 5-8 hours. I throw mine in the freezer to keep, and use them straight from the freezer in recipes.
*gasp* No such thing!
Butter chicken with homegrown tomatoes is one of my favorite things in the world. 2/3 yellow to 1/3 red is my favorite ratio.
That viral tiktok Boursin and Roasted Tomato Pasta is actually really good. I like to add ground Thai basil and grated carrot prior to baking. I once included a thinly sliced summer squash and that also was good.
Don’t forget about shakshuka!
Poor baby 😆 Snacks! Or roast them with goats cheese and artichoke hearts and Italian seasoning. Makes a great pasta sauce.
Do gardeners have friends / family?
I put my 20 qts of yellow pear tomatoes through a blender, cooked it all down into sauce, strained out the seeds and skins, then canned it.
I have also dehydrated another couple thousand.
Sweet tomato chutney, to have with some sharp cheddar, a hunk of crusty bread, and a glass of red wine once the winter nights close in. ☺️
This recipe looks like a decent one:
https://www.fabfood4all.co.uk/mixed-tomato-chutney/#recipe
Burst tomato sauce. Tons of excellent pasta recipes with burst cherry tomatoes available online. You cook the cherry tomatoes whole until they burst. They’re also fabulous in pasta salads.
I haven’t personally made any of these but only posting as examples. I have my own recipe that I make frequently during tomato season.
[Burst Cherry Tomato Pasta](https://share.google/2PgXzUVX1Qb7PVEgJ)
[Burst Cherry Tomato Pasta 2](https://share.google/yhiFHwdruvdQzuH7S)
[30 min pasta](https://share.google/lydIKVfyRvGjLpngF)
[Caprese Pasta Salad](https://share.google/2tbKe1P7kFR30Zv2D)
[Italian Pasta Salad](https://share.google/Mr8wjMr8iF6rQCkp3)