Todays harvest. Please, please, please with sugar on top….ideas for what to do with all this?
Please. Thanks!
by atring6886
41 Comments
Dandelionqu33n
Looks awesome! Homemade tomato soup, chili, any recipe that calls for cans of diced tomatoes.
CobblerCandid998
Make a batch of baked ziti. Cook a large onion in generous Olive Oil. Add cut up or smash up the tomatoes, season the way you like your pasta sauce(meat, herbs, mushrooms), stir in your choice of uncooked noodle & bake for about 45 minutes- stirring halfway through. Then, add mozzarella, provolone, or whatever good melty cheese you have on hand & fresh torn basil, stir… back in oven uncovered for 15 or until the sides get that browned noodle look & cheese is melting, top with Parm, serve with simple green salad & maybe some good artisan warm torn bread 🤤 yummy!😋
Should have noted…already gave parents on both sides and every neighbor we know dozens…this is like the half that was left.
ProfessorJAM
Tomato sauce with the big ‘uns. Portion and freeze, enjoy over the Fall and Winter in soup, pasta sauce chili. *chefs kiss*
Dirtbikingtattoogirl
Wowsers! I made a pot of tomato soup with mine today!
Anneisabitch
Do you have a smoker? If so toss the de-cored tomatoes and some garlic in a Dutch oven and let them smoke an hour or two. Pull it off and on the stove add in some broth, seasoning and pulse it with a hand blender to break up the skins.
After an hour add some cream if you want to. Serve with grilled cheese sandwiches.
If you have no smoker, take the same tomatoes and garlic and roast them in the oven, then follow the same stovetop instructions above.
TeamSuperAwesome
Baked some of the small ones with feta cubes and a drizzle of olive oil. Tomato soup with the big ones. I made 2 pots today, 1 red and 1 yellow and frozen the yellow.
My recipe was from Too Many Tomatoes (and old book from the 70s with recipes for different vegetables when you have a glut) by Lois Landau. It is AMAZING. https://archive.org/details/toomanytomatoess00land
Their marinated tomatoes are so good too, tomatoes, red onion, oregano or basil, minced garlic, 1/2 teaspoon dry mustard, salt and pepper, with olive oil and wine vinegar (I use balsamic). Marinate 2-4 hours, basting occasionally.
Gail_the_SLP
Freeze some to make spaghetti sauce later. For the larger tomatoes, cut an x in the skin, then dip them in boiling water for about 30 seconds. Take them out and put in ice water to cool them down. It will be very easy to slip the skins off. Then you can freeze them in a ziploc. To make the sauce, in a large pot cook chopped garlic and dried oregano in olive oil until it sizzles. Add salt and pepper. Dump in a couple cans of tomato sauce and your frozen tomatoes. Cook on medium for a bit until it starts to bubble, then turn it down to low, put the lid on and cook for several hours, stirring occasionally. If you don’t like chunks, you can use a boat motor or blender to blend it smooth.
Floofleboop
I had a lot of sungold cherry tomatoes this year, and I found them far too sweet to use in salads or sauces. The best way to use them has been just to graze on them as a snack 🤷♂️ Definitely planting less next year…
aircatcherr
Looks like you’ve got an evening of canning on your hands! You should make salsa I think
IWouldBeGroot
You can blend the cherry tomatoes with the skins on and then sauté on the stove to make sauces.
Goren_Nestroy
I’d say make tomato sauce or some bolognese but with this little it’s really not even worth it.
Make some tomato soup and use the rest for salads or snacking…
Tomato Stew. Super easy add some sweet peppers. Garlic, onion and parsley. Blanch your maters first and then they peel easy. Cut out the cores. 3/4 cup sugar per 12 maters. Caio !
ironpittbull
I would make sauce + dry some
pkingdesign
Cherry tomatoes make a great sauce for tomato & sardine / mackerel puttanesca. They also freezer perfectly well for cooking later.
As others mentioned, I haven’t met a tomato that doesn’t make good sauce. You can cut them into chunks and freeze them to make sauce later. Or make sauce now and freeze it. I have 6 gallon bags of chunked tomatoes in my freezer currently for processing later.
thowel01
Ratatouille
mcoiablog
Chicken brushetta pizza, sun dried tomatoes, sauce, chili, BLT’s, cucumber and tomato salad. The list is endless.
cspot1978
Preserve the excess.
Ferment some of it (basic brine – 1 tsp salt per cup water to 1 tbsp salt to 2 cups water). That will keep in the fridge up a few months.
Roast them, blend, can them up according to a reliable recipe followed to the T (including adding some lemon juice for acidity and boiling in a water bath). If you do that right, longer term shelf stable.
Nice burst of summer tomato in the middle of winter.
Or make an excess of pasta sauce and freeze what you don’t need right away in plastic containers or big freezer bags.
Can also make reservable red salsa.
Defiant_Courage1235
Take the littles and cut them in half and place in a single layer on a baking sheet. Add course sea salt and put in a 250° oven until they are dried to your taste. Put them in baggies with olive oil and basil and freeze. Pull out to use in any dish you’d use sundried tomatoes in.
horidgell
Freeze some and make salsa
Tough-Cress-7702
I also freeze my tomatoes whole too, just throw then in a bag, cleaned & dry & use for tomatoes in a chili or hamburger sause
Glindanorth
I made a delicious dish using [cherry tomatoes ](https://youtu.be/Opovk8PL1_g?si=KdAf7vahoFQB-n1W)(and yellow pear tomatoes because I had a ton). You can also roast any and all tomatoes (low and slow!!) and they’re wonderful in salads, with chicken, or blended to make sauce.
ethanrotman
Off you cook or can the cherry tomatoes ( sungold?) – I suggest putting them through a food mill to remove the skins
AdhesivenessCivil581
Sungold sauce fresh. Regular sauce for the freezer. Dehydrate. Sungolds, rehydrated for salads taste of apricot. yum
Send them to me! Just kidding, looks like tomatoes. You can make some yummy pico de gallo
growplants37
I made a roasted cherry tomato spread that was delish! You just put the cherry tomatoes in a Dutch oven with garlic, olive oil, and seasonings and roast covered for an hour at 350. Remove the lid and roast an additional hour until the water has evaporated. Store in the fridge in a container, and l eat on crostinis, on breakfast sandwiches, and more!
Derpina666
Punjab Indian cuisine uses a lot of tomatoes in the curry sauce. Check out Madhur Jaffrey’s recipes, you can swap out fresh tomatoes for canned, just adjust salt.
fuck_you_Im_done
Spaghetti sauce
jeeves585
Not what how to do. If making a salad with those little guys put them on a plate with another plate on top face to face. Slide your sharpest knife between the plates. Salt pepper cheese crackers enjoy.
Huge_Objective_8745
Bruscetta
Kalusyfloozy
If I can’t be bothered to deal with tomatoes at the time then I just hurl them in the deep freeze as is. In theory I will accumulate enough to make passata and sauces down the line but if I don’t, you can just chuck the frozen toms into anything that calls for tinned tomatoes. You can do this with cherry tomatoes and slicing tomatoes as well as sauce tomatoes. Tomatoes are just tomatoes at the end of the day. Yes you will get variations in flavour but to me that is all part of the fun in cooking. I will boost a milder flavour with a bit of tomato concentrate or leave it out if the flavour is sufficiently strong. If you want you can also roast them before you freeze them, this is great for pastas and salsas down the line although it will make them collapse so you’ll need to put them in containers.
Live-Obligation-2931
Tomato sandwiches, salsa, tomato chutney
davidloveasarson
Go buy a couple onions, cilantro, and limes and throw it in the blender for delicious salsa!
Or a couple onions and basil and boil it down for pasta sauce and freeze it.
LeeIsMe123
Fresh salsa or gazpacho. We’ve been doing a lot of both this summer! You can also freeze for later use.
caribou_crossing
Yum! I’ve been halving and drying my cherry tomatos to use in future pasta and soups!
I add half a kilo of peeled, diced apples too, to make more jam.
LandOrca87
Pasta sauce, pizza sauce, soup, sandwich toppings, burger toppings, hot dog toppings (Chicago dogs), salads, ketchup, bbq sauce, bloody Mary’s, bruschetta, fried tomatoes, gazpacho, add to any meal. You’re in a great tomato position.
41 Comments
Looks awesome! Homemade tomato soup, chili, any recipe that calls for cans of diced tomatoes.
Make a batch of baked ziti. Cook a large onion in generous Olive Oil. Add cut up or smash up the tomatoes, season the way you like your pasta sauce(meat, herbs, mushrooms), stir in your choice of uncooked noodle & bake for about 45 minutes- stirring halfway through. Then, add mozzarella, provolone, or whatever good melty cheese you have on hand & fresh torn basil, stir… back in oven uncovered for 15 or until the sides get that browned noodle look & cheese is melting, top with Parm, serve with simple green salad & maybe some good artisan warm torn bread 🤤 yummy!😋
Tomato galette
https://www.wrytoasteats.com/heirloom-tomato-galette-w-honeyed-goat-cheese-caramelized-shallots-fresh-thyme/
Should have noted…already gave parents on both sides and every neighbor we know dozens…this is like the half that was left.
Tomato sauce with the big ‘uns. Portion and freeze, enjoy over the Fall and Winter in soup, pasta sauce chili. *chefs kiss*
Wowsers! I made a pot of tomato soup with mine today!
Do you have a smoker?
If so toss the de-cored tomatoes and some garlic in a Dutch oven and let them smoke an hour or two. Pull it off and on the stove add in some broth, seasoning and pulse it with a hand blender to break up the skins.
After an hour add some cream if you want to.
Serve with grilled cheese sandwiches.
If you have no smoker, take the same tomatoes and garlic and roast them in the oven, then follow the same stovetop instructions above.
Baked some of the small ones with feta cubes and a drizzle of olive oil. Tomato soup with the big ones. I made 2 pots today, 1 red and 1 yellow and frozen the yellow.
My recipe was from Too Many Tomatoes (and old book from the 70s with recipes for different vegetables when you have a glut) by Lois Landau. It is AMAZING. https://archive.org/details/toomanytomatoess00land
Their marinated tomatoes are so good too, tomatoes, red onion, oregano or basil, minced garlic, 1/2 teaspoon dry mustard, salt and pepper, with olive oil and wine vinegar (I use balsamic). Marinate 2-4 hours, basting occasionally.
Freeze some to make spaghetti sauce later. For the larger tomatoes, cut an x in the skin, then dip them in boiling water for about 30 seconds. Take them out and put in ice water to cool them down. It will be very easy to slip the skins off. Then you can freeze them in a ziploc. To make the sauce, in a large pot cook chopped garlic and dried oregano in olive oil until it sizzles. Add salt and pepper. Dump in a couple cans of tomato sauce and your frozen tomatoes. Cook on medium for a bit until it starts to bubble, then turn it down to low, put the lid on and cook for several hours, stirring occasionally. If you don’t like chunks, you can use a boat motor or blender to blend it smooth.
I had a lot of sungold cherry tomatoes this year, and I found them far too sweet to use in salads or sauces. The best way to use them has been just to graze on them as a snack 🤷♂️ Definitely planting less next year…
Looks like you’ve got an evening of canning on your hands! You should make salsa I think
You can blend the cherry tomatoes with the skins on and then sauté on the stove to make sauces.
I’d say make tomato sauce or some bolognese but with this little it’s really not even worth it.
Make some tomato soup and use the rest for salads or snacking…
Home made ketchup?
[https://www.ricardocuisine.com/en/recipes/4398-homemade-chunky-ketchup-the-best](https://www.ricardocuisine.com/en/recipes/4398-homemade-chunky-ketchup-the-best)
Tomato Stew. Super easy add some sweet peppers. Garlic, onion and parsley. Blanch your maters first and then they peel easy. Cut out the cores. 3/4 cup sugar per 12 maters. Caio !
I would make sauce + dry some
Cherry tomatoes make a great sauce for tomato & sardine / mackerel puttanesca. They also freezer perfectly well for cooking later.
As others mentioned, I haven’t met a tomato that doesn’t make good sauce. You can cut them into chunks and freeze them to make sauce later. Or make sauce now and freeze it. I have 6 gallon bags of chunked tomatoes in my freezer currently for processing later.
Ratatouille
Chicken brushetta pizza, sun dried tomatoes, sauce, chili, BLT’s, cucumber and tomato salad. The list is endless.
Preserve the excess.
Ferment some of it (basic brine – 1 tsp salt per cup water to 1 tbsp salt to 2 cups water). That will keep in the fridge up a few months.
Roast them, blend, can them up according to a reliable recipe followed to the T (including adding some lemon juice for acidity and boiling in a water bath). If you do that right, longer term shelf stable.
Nice burst of summer tomato in the middle of winter.
Or make an excess of pasta sauce and freeze what you don’t need right away in plastic containers or big freezer bags.
Can also make reservable red salsa.
Take the littles and cut them in half and place in a single layer on a baking sheet. Add course sea salt and put in a 250° oven until they are dried to your taste. Put them in baggies with olive oil and basil and freeze. Pull out to use in any dish you’d use sundried tomatoes in.
Freeze some and make salsa
I also freeze my tomatoes whole too, just throw then in a bag, cleaned & dry & use for tomatoes in a chili or hamburger sause
I made a delicious dish using [cherry tomatoes ](https://youtu.be/Opovk8PL1_g?si=KdAf7vahoFQB-n1W)(and yellow pear tomatoes because I had a ton). You can also roast any and all tomatoes (low and slow!!) and they’re wonderful in salads, with chicken, or blended to make sauce.
Off you cook or can the cherry tomatoes ( sungold?) – I suggest putting them through a food mill to remove the skins
Sungold sauce fresh. Regular sauce for the freezer. Dehydrate. Sungolds, rehydrated for salads taste of apricot. yum
[https://wishbonekitchen.com/sungold-tomato-pasta/](https://wishbonekitchen.com/sungold-tomato-pasta/)
Salsa, next…
Send them to me! Just kidding, looks like tomatoes. You can make some yummy pico de gallo
I made a roasted cherry tomato spread that was delish! You just put the cherry tomatoes in a Dutch oven with garlic, olive oil, and seasonings and roast covered for an hour at 350. Remove the lid and roast an additional hour until the water has evaporated. Store in the fridge in a container, and l eat on crostinis, on breakfast sandwiches, and more!
Punjab Indian cuisine uses a lot of tomatoes in the curry sauce. Check out Madhur Jaffrey’s recipes, you can swap out fresh tomatoes for canned, just adjust salt.
Spaghetti sauce
Not what how to do. If making a salad with those little guys put them on a plate with another plate on top face to face. Slide your sharpest knife between the plates. Salt pepper cheese crackers enjoy.
Bruscetta
If I can’t be bothered to deal with tomatoes at the time then I just hurl them in the deep freeze as is. In theory I will accumulate enough to make passata and sauces down the line but if I don’t, you can just chuck the frozen toms into anything that calls for tinned tomatoes. You can do this with cherry tomatoes and slicing tomatoes as well as sauce tomatoes. Tomatoes are just tomatoes at the end of the day. Yes you will get variations in flavour but to me that is all part of the fun in cooking. I will boost a milder flavour with a bit of tomato concentrate or leave it out if the flavour is sufficiently strong. If you want you can also roast them before you freeze them, this is great for pastas and salsas down the line although it will make them collapse so you’ll need to put them in containers.
Tomato sandwiches, salsa, tomato chutney
Go buy a couple onions, cilantro, and limes and throw it in the blender for delicious salsa!
Or a couple onions and basil and boil it down for pasta sauce and freeze it.
Fresh salsa or gazpacho. We’ve been doing a lot of both this summer! You can also freeze for later use.
Yum! I’ve been halving and drying my cherry tomatos to use in future pasta and soups!
Sauce, BLTs, soup, chicken surprise, roast tomatoes, salads
[Tomato and passionfruit jam](https://www.chelsea.co.nz/recipes/browse-recipes/tomato-and-passionfruit-jam).
I add half a kilo of peeled, diced apples too, to make more jam.
Pasta sauce, pizza sauce, soup, sandwich toppings, burger toppings, hot dog toppings (Chicago dogs), salads, ketchup, bbq sauce, bloody Mary’s, bruschetta, fried tomatoes, gazpacho, add to any meal. You’re in a great tomato position.