I've had a bumper crop this year - far too many for us to eat.
I've made tomato chutney and preserved some in oil but I've still got loads left over.
Does anyone have any other good ways of preserving them (apart from freezing - they're too small to peel so many to freeze!)
sg
Favorite Answer
You can chop them up, (don't have to peel) put them in a freezer bag and add 1 tsp. of salt. Seal and put in freezer. Use them for soups, pastas, and stews for the upcoming winter. You can also cut some of them in half, place in a sealed container with a little water, vinegar, chives, s&p , a little sugar, and either oregano or dill. cover container and store in fridge for a few days or eat immediately. Add seasonings to own taste.
?
Yesterday I roasted a bowl of these tomatoes:
1 lb cheery tomatoes
1 teaspoon salt (or to taste)
1/4 teaspoon blackpepper (or to taste)
5 cloves garlic
cut tomatoes in half, spinkle seasonings, roast in 350- 400 degree oven until tomatoes are rubbery, leave to cool, pack in sanwich bags and use for pesto on pasta or for use during the winter time. Hope this works for you!
Miami Lilly
You can roast them in the oven with olive oil, and then make a roasted tomato soup with them. You can then preserve the soup like you would tomato sauce. However, I would omit the cream until you open the jar of soup, and heat it up...
****Roasted Tomato Soup****
2 1/2 pounds fresh cherry tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. (Or puree the soup in batches in a blender) Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Jmers
Find out if there's a food bank or a homeless shelter that can use them, although I'm not entirely sure they will, or can, accept them. Give some to friends, place an ad on Craig's list.. but don't let them go to waste.
Serial Stunter RIDE LIKE SIN!!!
Make some tomatoe juice, that'll bring your crop down substatually.