Here are some ideas for making use of a lot of cherry tomatoes.
- Freeze them. Cherry tomatoes freeze beautifully whole.
- Pickle them.
- Oven or pan roast them with olive oil, salt, and pepper.
- Consider oven drying them into intense morsels that can be used like any other sundried tomato (click here).
What do you do with an abundance of cherry tomatoes?
- Bake them! One of my favorite ways to enjoy cherry tomatoes is by baking them in focaccia.
- Confit them!
- Enjoy them fresh!
- Bake them into a tart!
- How about a Galette?
- Pickle them!
- Make jam with them!
- Roast and turn them into sauce (for preservation)!
What can I do with a large crop of tomatoes?
If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they’re gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and keep to use in pasta dishes, salads, or as part of an antipasti spread.
What do you do with cherry tomatoes at the end of the season?
5 Ways to Use Late-Season Cherry Tomatoes
- Roasted Cherry Tomatoes. Sweet cherry tomatoes, right off the vine, are delicious.
- Cherry Tomato Salad. Cherry tomato salad is perfect all season long.
- Dehydrated Tomatoes. It may seem to be a lot of work – cutting cups of cherry tomatoes in half.
- Make Salsa.
- Cherry Tomatoes in Oil.
What is the best way to preserve cherry tomatoes?
Lay them on a baking sheet in a single layer and place in the freezer. Once the the cherry tomatoes are frozen (after about a couple of hours) you can move the tomatoes to a freezer bag or container. When you are ready to use them, simply remove them from the freezer.
What do you do with plethora from cherry tomatoes?
Here are seven fun ways to use these little tomatoes.
- Tart. Mound cherry tomatoes in a pastry shell and bake until the crust is browned.
- Salsa. Make a sweet-and-juicy pico de gallo or avocado salsa for flatbreads or fish tacos.
- Burst them.
- Gratin.
- Roasted.
- Vinaigrette.
- Granita.
Can you freeze cherry tomatoes whole?
How to Freeze Whole Tomatoes. Whether using small cherry or grape tomatoes, or larger ones like Romas, the first step is to wash and dry the tomatoes. Next, lay them on a rimmed baking dish and pop in the freezer until hard, about an hour or more, depending on the size.
How do you store cherry tomatoes for the winter?
Freezing Cherry Tomatoes:
- Use cherry tomatoes that are ripe and not split.
- Wash the tomatoes and remove the stems.
- Leave tomatoes on a towel to dry.
- Fill gallon freezer bags with dry tomatoes 1-3 layers thick.
- Label the bag with the year and lay flat in the freezer for up to a year.
What can I do with 5 pounds of tomatoes?
Here are some ideas on what to do with them.
- Five fast, easy ideas.
- Tomato Sandwich.
- Caprese salad.
- Open-faced California sandwich.
- Pizza with spinach and cherry tomatoes.
- Tomato, mozzarella and basil bruschetta.
- If you have 30 minutes.
- Pasta with Cherry Tomatoes and Spinach.
Can you freeze tomatoes whole?
Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they’re thawed.
How do you store cherry tomatoes long term?
Place the tomatoes in the bag: Storing your tomatoes in a plastic bag prevents freezer burn. Fill the bag with your tomatoes, remove any excess air, and seal it shut. If you don’t have freezer bags, you can use an airtight container, such as a mason jar, to store your tomatoes in the freezer.
How do you store harvested cherry tomatoes?
Here’s a good rule of thumb: Store whole tomatoes at room temperature or above 60 degrees. This applies to all types of tomatoes: beefsteak, Roma, cherry, grape, and green tomatoes.
Directions:
- Place container on countertop away from direct sunlight.
- Arrange tomatoes upside-down (stem-side down) in a single layer.
How do you store cherry tomatoes after picking?
Leave them at room temperature until fully ripe, then store them in the refrigerator until ready to use.
Can you freeze ripe cherry tomatoes?
For full-size tomatoes, just core fruits and toss into zipper bags—you don’t even have to dip into boiling water to remove skins. Cherry tomatoes are even easier. Wash and dry, place on a cookie sheet, and slide it in the freezer. When the tiny globes are frozen solid, toss them into a container or zipper bag.
Can you freeze cherry tomatoes for sauce?
Neat: freezing is not messy. There’s no peeling and no blanching. Practical: Like other tomatoes, cherry tomatoes lose their shape, texture, and a bit of flavor in the freezer. But you can reserve frozen tomatoes for sauces, casseroles, soups, and other cooked recipes.
Should I wash cherry tomatoes before storing?
Keep your refrigerator clean and cold (40 degrees F or below). To prevent spoilage and mold growth during storage, it is best to wash tomatoes just before you eat or prepare them.
What do you do with over abundance of grape tomatoes?
Rehydrate them by soaking in hot water, wine or broth five to 10 minutes. Or rehydrate them in olive oil for use in salads. Wash and eat; that’s the simplest way to enjoy these flavorful gems. But just about anything you can do with full-size tomatoes, you can do with cherry tomatoes, too.
Why shouldnt you freeze tomatoes?
While you can freeze fresh tomatoes, it changes their texture. When you defrost them, they’re pretty mushy, and may be rather watery, too.
Is it better to freeze tomatoes whole or chopped?
Because much of the structure will be lost to the freezer, my preference is to slice, dice or crush the tomatoes before freezing. They will be easier to use when thawed and much more compact than whole tomatoes when trying to make the most of limited freezer space.
Do I need to peel cherry tomatoes for sauce?
The sautéed tomatoes create a perfectly smooth texture in this sauce. No need to peel the tomatoes or strain the seeds. It can also be made ahead of time and refrigerated or frozen for later.
Why you shouldn’t refrigerate cherry tomatoes?
Tomatoes contain an enzyme that reacts to cold temperatures and causes its cell membrane to break down, leaving you with a piece of fruit that’s mushy and mealy. “You’re essentially zapping flavor and texture from a tomato when you refrigerate it,” says Gregory Lofts, deputy food editor at Martha Stewart Living.