Just the pears. There are more lots more….. Cherries Beefsteak Romas What to do with some of the besides the basics. Salsa Tomato soup Greek salad Spaghetti sauce Salad Sandwiches
by Odd_Middle_7179
30 Comments
Skeletoregano
Roast ’em in the oven with garlic. Let ’em cool and bag ’em. Freeze ’em. Heat ’em and eat ’em in the winter. Y’em y’em.
FlaviaVerda21
I blend mine and then boil them into a thick sauce which I freeze to use later on . My freezer is full this year😅
macmillerisbetter
Eat them
Mrcoldghost
do what I do with yellow pears eat them all at once!
WatermelonMachete43
I roast in the oven or smoke on the grill,then puree with a little olive oil, onion garlic ,salt and pepper. Cook the puree down a little bit on the stove (or put in an oven safe pan in the dehydrator!) To thicken it up a little if desired. Then you can use as pasta sauce or soup base. You can freeze flat in a ziptop bag and stack in the freezer for later. I have done sun gold tomatoes with butternut squash in a puree, thinned with a chicken broth and/or cream with crumbled sausage and cheese tortellini.enjoy your harvest!
geezkelz007
Dehydrate and grind into powder, make your own tomato bouillon.
Faerbera
Tomato infused vodka.
CaprioPeter
Sauce time
speppers69
Burst Cherry Tomato Pasta
Herbisretired
I have them and roast them in the oven with some Italian seasoning and oil, and then I freeze them in batches that will fit on my focaccia.
Interesting-Cow8131
Pickle, tomato relish, chutney, jam. Or roast in place in freezer for tomato soup this winter. Or salsa
Somthingsacred
I’ve dehydrate the yellow pears years ago , they are like candy . Super yummy sweet
JET1385
Sun dryyyyy, get a pressure canner and can them, make tomato soup and eat it
StatueofLiberty98
Wash them, dry off, then put in freezer bag. I get them out of the freezer, makes good spaghetti sauce, chili, etc. Skins & all. They are really good cooked up.
BabadookOfEarl
My freezers are full and they just keep coming.
Krickett72
I am dehydrating most of my cherries this year because I just have so many.
Odd_Independent8521
omlete?
camprn
Cut in half and dehydrate. Toss into soups in winter.
ButCaptainThatsMYRum
I just clean and toss them into a freezer bag so I can add them into pastas and things I’m cooking. Seeing some great ideas here though but I usually only have a couple dozen at a time to freeze, not a whopping basket!
I made pasta last year with yellow tomatoes and mushrooms mmmmm so good 😊. Hope you make something delicious 😋
60andwaiting
I leave mine by the time clock at work and they magically disappear 🫠
Browndog510
Eat what you can and what you can’t eat you can
bishizzzop
Im going to make a pico de gallo with my yellow pears this year
neoelet
Boil ’em, smash ’em, stick ’em in a stew
Neither-Attention940
Any time I have tomato I can’t use before it goes bad, I freeze. If it’s small like cherry I leave whole. If it’s bigger I chop it into chunks.
Next time I make a big batch of spaghetti sauce I throw in some maters. It simmers plenty long.
Typically I’ll use pre-stewed canned tomatoes with basil and oregano but if I have fresh frozen I’ll use those and add my own herbs.
Odd_Middle_7179
There are so many comments about eating them…… I’ve been eating them for months of all different varieties. Kinda getting overwhelmed.
Scoginsbitch
Cut them in half, salt them, olive oil them, toss sliced side up on a sheet pan in the lowest setting in your oven for 2-3 hours. Check make sure they are dried, then bag for the freezer. They are baller in the winter cooked with cream over pasta.
I have 2 sheet pans of them in my oven ATM. The struggle is real this time of year!
EitherAd928
Pickle them
FirmLifeguard9859
Make salsa. It’s easy. You can freeze it. Throw them in a blender with onion, one clove of garlic, some jalapeño or Serano peppers, cumin, fresh cilantro, salt and pepper. Blend till smooth. Season with salt and pepper to taste. Make it taste the way you like salsa to taste. It’s delicious.
DrakeDragon4
Bake, with onion and garlic in a covered 9×13. (Opt fetta, basil), And food process
30 Comments
Roast ’em in the oven with garlic. Let ’em cool and bag ’em. Freeze ’em. Heat ’em and eat ’em in the winter. Y’em y’em.
I blend mine and then boil them into a thick sauce which I freeze to use later on . My freezer is full this year😅
Eat them
do what I do with yellow pears eat them all at once!
I roast in the oven or smoke on the grill,then puree with a little olive oil, onion garlic ,salt and pepper. Cook the puree down a little bit on the stove (or put in an oven safe pan in the dehydrator!) To thicken it up a little if desired. Then you can use as pasta sauce or soup base. You can freeze flat in a ziptop bag and stack in the freezer for later. I have done sun gold tomatoes with butternut squash in a puree, thinned with a chicken broth and/or cream with crumbled sausage and cheese tortellini.enjoy your harvest!
Dehydrate and grind into powder, make your own tomato bouillon.
Tomato infused vodka.
Sauce time
Burst Cherry Tomato Pasta
I have them and roast them in the oven with some Italian seasoning and oil, and then I freeze them in batches that will fit on my focaccia.
Pickle, tomato relish, chutney, jam. Or roast in place in freezer for tomato soup this winter. Or salsa
I’ve dehydrate the yellow pears years ago , they are like candy . Super yummy sweet
Sun dryyyyy, get a pressure canner and can them, make tomato soup and eat it
Wash them, dry off, then put in freezer bag. I get them out of the freezer, makes good spaghetti sauce, chili, etc. Skins & all. They are really good cooked up.
My freezers are full and they just keep coming.
I am dehydrating most of my cherries this year because I just have so many.
omlete?
Cut in half and dehydrate. Toss into soups in winter.
I just clean and toss them into a freezer bag so I can add them into pastas and things I’m cooking. Seeing some great ideas here though but I usually only have a couple dozen at a time to freeze, not a whopping basket!
1.) https://www.happyveggiekitchen.com/yellow-tomato-sauce/
2.)
No-Cook Fresh Sun Gold Tomato Pasta – Coley Cooks https://share.google/HqH54OQDXPgQfel16
I made pasta last year with yellow tomatoes and mushrooms mmmmm so good 😊.
Hope you make something delicious 😋
I leave mine by the time clock at work and they magically disappear 🫠
Eat what you can and what you can’t eat you can
Im going to make a pico de gallo with my yellow pears this year
Boil ’em, smash ’em, stick ’em in a stew
Any time I have tomato I can’t use before it goes bad, I freeze. If it’s small like cherry I leave whole. If it’s bigger I chop it into chunks.
Next time I make a big batch of spaghetti sauce I throw in some maters. It simmers plenty long.
Typically I’ll use pre-stewed canned tomatoes with basil and oregano but if I have fresh frozen I’ll use those and add my own herbs.
There are so many comments about eating them…… I’ve been eating them for months of all different varieties. Kinda getting overwhelmed.
Cut them in half, salt them, olive oil them, toss sliced side up on a sheet pan in the lowest setting in your oven for 2-3 hours. Check make sure they are dried, then bag for the freezer. They are baller in the winter cooked with cream over pasta.
I have 2 sheet pans of them in my oven ATM. The struggle is real this time of year!
Pickle them
Make salsa. It’s easy. You can freeze it. Throw them in a blender with onion, one clove of garlic, some jalapeño or Serano peppers, cumin, fresh cilantro, salt and pepper. Blend till smooth. Season with salt and pepper to taste. Make it taste the way you like salsa to taste. It’s delicious.
Bake, with onion and garlic in a covered 9×13. (Opt fetta, basil), And food process