Princess5 Posted July 27, 2015 Share Posted July 27, 2015 We got almost six pounds of cherry and grape tomatoes, what can we do with them besides snacking on them? Any ideas? Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 27, 2015 Share Posted July 27, 2015 You can skewer them as part of veggie or meat/ veggie kababs. Put them in salads. Quote Link to comment Share on other sites More sharing options...
raptor_dad Posted July 27, 2015 Share Posted July 27, 2015 Pico de Gallo... Panzanella(tomato bread salad)... 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted July 27, 2015 Share Posted July 27, 2015 Coat with olive oil, and sprinkle with salt and cracked pepper, Roast them and serve with pasta. 7 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted July 27, 2015 Share Posted July 27, 2015 I used cherry tomatoes for this recipe: http://www.therecipeclub.net/2013/09/19/baked-chicken-with-tomatoes-and-olives-recipe/ Quote Link to comment Share on other sites More sharing options...
happi duck Posted July 27, 2015 Share Posted July 27, 2015 Coat with olive oil, and sprinkle with salt and cracked pepper, Roast them and serve with pasta. Yes, this! Really delicious! Not necessary but if I feel like taking the time I cut them in half because I prefer that to biting into it whole. 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted July 27, 2015 Share Posted July 27, 2015 Yes, this! Really delicious! Not necessary but if I feel like taking the time I cut them in half because I prefer that to biting into it whole. I usually roast them along with peppers, onions and cloves of garlic. It's been a big favorite this summer. 1 Quote Link to comment Share on other sites More sharing options...
catz Posted July 27, 2015 Share Posted July 27, 2015 You can use them in almost any recipe that calls for fresh tomatoes as long as they don't need to be skinned. I use them in salsa, pico de gallo, pasta sauces, gazpacho, etc all summer. 1 Quote Link to comment Share on other sites More sharing options...
arnold Posted July 27, 2015 Share Posted July 27, 2015 I freeze them whole and during the winter add then to chili and other recipes. Just toss them in whole and they "melt" right into the sauce. 2 Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted July 27, 2015 Share Posted July 27, 2015 Cut these small tomatoes into quarters. Add diced onion and minced fresh garlic. Cook until soft in a large skillet with olive oil, freshly-ground black pepper and fresh herbs. Toss all, including the oil, with hot spaghetti noodles. Sprinkle individual servings with fresh, shredded Romano cheese. (Do not insult yourself or the recipe by using "stale sawdust in a can labeled cheese"!) Enjoy! I serve this to my kids as a quick, easy lunch during the school day. It is a favorite around here. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted July 27, 2015 Share Posted July 27, 2015 Dry them! You can cut them in half, put them on parchment paper on cookie sheets and dry them on the dashboard of your car on a hot day or in the oven, set to 200 degrees or less. I have just dried Roma-type tomatoes so far and they take several hours, but I would guess cherry tomatoes would take just a few hours. I don't do anything to them except wash them first, then slice them. I've seen recipes that call for olive oil, herbs, etc. It's not necessary, but you can do it if you want to. You could do that trick where you slice a bunch between two plates to get the slicing part done with quickly. (If you haven't seen it already on FB or something, just google hack slice cherry tomatoes.) 3 Quote Link to comment Share on other sites More sharing options...
FaithManor Posted July 27, 2015 Share Posted July 27, 2015 I dehydrate them. Our family loves to chew on the cherries in the winter, and I always dehydrate enough grape tomatoes that we do not buy tomatoes for salads and such from October through June which means no sprayed to ripen tomatoes shipped long distance that do not taste good. The texture of dehydrated grape tomatoes is yummy, and with Italian dressing or a balsamic or similar dressing, very, very yummy. Quote Link to comment Share on other sites More sharing options...
knoxinsox Posted July 27, 2015 Share Posted July 27, 2015 I roast 2 lbs of them with olive oil, garlic powder and salt till they pop. Pair up with orecchiette (little ears) pasta...add olives and/or proscuitto if desired and sprinkle with Parmesan. Or roast and freeze for a hearty winter pasta sauce. There is a recipe for Balsamic Cherry Tomato Conserve on SBCanning.com. 1 Quote Link to comment Share on other sites More sharing options...
Okra Posted July 27, 2015 Share Posted July 27, 2015 Coat with olive oil, and sprinkle with salt and cracked pepper, Roast them and serve with pasta. This is exactly what I was going to say. Roasted tomatoes are yummy! Quote Link to comment Share on other sites More sharing options...
Dmmetler Posted July 27, 2015 Share Posted July 27, 2015 Caprese salad. I've been eating a lot of cherry tomatoes, fresh basil and mozzarella. 1 Quote Link to comment Share on other sites More sharing options...
RKWAcademy Posted July 27, 2015 Share Posted July 27, 2015 toss with fresh mozzarella cubes in a balsamic vinaigrette (can add pasta for a pasta salad) roasted and used as a pasta sauce (like a PP mentioned above) cook in some wine with garlic - especially good in a cake pan on the grill along side shish-kabobs. salsa chunky guacamole If they are large enough, cut the top off, squirt out the seeds, stuff with tuna or chicken salad - sort of an appetizer Quote Link to comment Share on other sites More sharing options...
kewb Posted July 27, 2015 Share Posted July 27, 2015 Hot cherry tomatoes: Sauté in olive oil and garlic until heated through. Serve. Hollow them out and stuff them with goat cheese. 1 Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted July 27, 2015 Share Posted July 27, 2015 Coat with olive oil, and sprinkle with salt and cracked pepper, Roast them and serve with pasta. Or, after you roast them, let them cool and make lots of bruschetta! Quote Link to comment Share on other sites More sharing options...
unsinkable Posted July 27, 2015 Share Posted July 27, 2015 Greek Chopped Salad Cut up and toss with cucumbers, red onion, feta and greek dressing. Serve with grilled chicken and pitas for a great meal!!! I'm making myself drool... 1 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted July 27, 2015 Share Posted July 27, 2015 Make the world's tiniest, squishiest jack-o-lanterns. Have a tomato fight. Hide them around the house and tell the kids the tomato moose came and left them a present. Two words: tomato ping-pong Barring my pointless joking, roasting them sounds like an excellent idea. :drool: 2 Quote Link to comment Share on other sites More sharing options...
umsami Posted July 27, 2015 Share Posted July 27, 2015 Roast them...in a hot oven (maybe 425) with a drizzle of olive oil and some kosher salt and pepper. You can use this on pasta, or on cream cheese or yogurt cheese and a little crostini for an appetizer. (I love an everything bagel with cream cheese and tomatoes.) You can make a tomato, cucumber, and feta salad. You can make tomato jam. Quote Link to comment Share on other sites More sharing options...
Guest Posted July 27, 2015 Share Posted July 27, 2015 You can actually can them. Puree them so the skin isn't noticeable and then can as any sauce. Quote Link to comment Share on other sites More sharing options...
momto10blessings Posted July 27, 2015 Share Posted July 27, 2015 They are soooo yummy grilled on kabobs Quote Link to comment Share on other sites More sharing options...
HRAAB Posted July 27, 2015 Share Posted July 27, 2015 One year I had a huge bumper crop of cherry tomatoes. I threw them in my Vitamix with onion, garlic, peppers, cooked it down and canned it. Roast with olive oil, salt and pepper, toss with pasta. Or just freeze the roasted tomatoes to use during the winter. 1 Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted July 27, 2015 Share Posted July 27, 2015 From someone who has at least a gallon of cherry tomatoes in the last week... Thank you all for your creative ideas! Quote Link to comment Share on other sites More sharing options...
mmasc Posted July 28, 2015 Share Posted July 28, 2015 Black bean salsa Cherry tomatoes, halved Can of black beans, rinsed Frozen corn, thawed Green onions, chopped Garlic powder Salt/pepper Mix together. Drizzle with olive oil and squeeze plenty of fresh lime juice on it. Let it sit for a while. Eat it on or with everything. Especially tortilla chips. :) (or rolled up in a tortilla with brown rice, or on top of fajitas...) Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted July 28, 2015 Share Posted July 28, 2015 Greek Chopped Salad ... My family thank you for not calling this a "Chopped Greek Salad." 4 Quote Link to comment Share on other sites More sharing options...
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