Cherry tomatoes

bathbabe

I'm making cherry tomatoa and feta quiches with mine and freezing the quiche. I've also made tomato and sweet chilli jam (BBC Good Food website recipe) which is fabulous - not like "jam" at all, but brilliant stirred through pasta or as a topping for pizza. It's also incredibly easy to make - chop it all up and chuck it in the oven

gs1967

Slow-roasted, they can be stored in oil or frozen until needed, some ideas here...:)

http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html

kinkyjinks

mrsiwannabefree wrote: »

Hi everyone
I have lots of cherry tomatoes and if I don't do something with them quick they'll spoil and I just hate throwing good food away!

Any ideas on what I can make with them as I don't think I can freeze them as they are!

Thanks

I've got a pan of tomato, red pepper and chilli jam bubbling away on the stove at the moment. Just roast tomatoes and pepper, blitz it all up, put through a seive, finely chop some chillis, grate a little ginger or add ground, add some vinegar and brown sugar and reduce down.

morg_monster

I oven dried them, great as you can do lots in one tray and the only preparation is cutting them in half.

Halve them, put cut side up on a baking tray WITH SIDES, add salt and pepper if you want, then leave in 100C oven for about 3-4 hours. Check during cooking to make sure they are drying not browning; if you have a non-fan oven you might need to up the temp a little. Turn off oven and leave tomatoes in until cool.

They taste delish! I keep them in a plastic pot in the fridge to snack and add to pasta, pizzas, etc; if you want to keep them for longer than a week or so you can put them in a sterilised jar and add olive oil to cover, but even this way I would not try to keep them too long.

ASC

It's probably heresy so say this, but I do freeze them as they are! They need cooking afterwards but I've never had any problems. When I have a lot, I tend to batch cook pasta sauces etc and freeze those, but if I have a small amount I know wont get eaten, I'll freeze the small portion and use up as part of a cooked breakfast or stewed tomatoes on toast for example.

I keep meaning to try chilli jam, it looks fabulous!


A x

Farway

Like ASC, I just open freeze mine whole, then bag up and use in stews etc

jacand

I just make tomato soup then freeze this. I halve them put either red or white onions in with them a few cloves of garlic and a splash of balsamic vinegar and then roast in the oven. Once done just add veg stock and blitz to make to the consistency you require. It's lovely. You could also add cream or milk, or basil. If you don't add the veg stock you can make it into a pasta sauce, just blitz it or mash it.

[Deleted User]

I freeze cherry tomatoes too. I just bung them in whole, in a bag or container. I find they fry up nicely for breakfasts, and can also be added to soups and stews.

zippychick

Hi MrsIWBF

There are a few threads which should help

Cherry tomatoes

Too many tomatoes, help please

Dried tomatoes, cheating the sun with an oven

Tomato ketchup

Tomato soup

Let us know how you get on and I will merge this with the first link later

thanks
Zip :beer:

Mrs_Veg_Plot

I have made 9 batches of tomato, garlic and basil sauce and frozen them in pour and store bags, also made 4 batches of tomato soup and frozen that. Will now try freezing the rest of my cherry toms whole as I did not relise you could do that until reading this thread. I am also having a lot of tomato and dill sandwiches for lunch.