What to do with cherry tomatoes

If you're feeling up to it, cherry tomato jam?

The tomatoes in this recipe is seriously out of this world delicious. You can make them without the salad if pasta isn't your thing, they are seriously better than candy. https://smittenkitchen.com/2015/05/pasta-salad-with-roasted-tomatoes/

They are great to make
salsa: chop them up in 4 (or more), add some red or green onion, lime and salt. Add cilantro if you like it. It's delicious on top of grilled chicken, corn chips, souvlaki style sandwich (pita, humus, chicken, tomato salsa or plain chopped tomatoes), etc.

Bruschetta: Chop in 4 or more, bunch of fresh basil, a splash of oil (or without, I've done both with little difference), splash of balsamic vinegar, salt and pepper. Again, with meat, on toasted bread, salad style if you add lettuce, etc.

I love avocado toast topped with cherry tomatoes, feta and basil.

One of my favorite salmon recipe: Saute onion, mushroom, red pepper and tomatoes (or what ever veggie you feel like, as long as you keep the tomatoes), season with dried herbs such as oregano, basil, etc. Pour on top of salmon and wrap in foil and in the oven it goes at 425 for 15 to 25 minutes (Mostly depends on the size of your fillet). The tomatoes will released a lot of moisture and steamed the fish. It's delicious.

I use the River Cafe Simple recipe for slow roast cherry tomatoes. I think it is a good idea to prick each tomato with a fork to allow steam to escape prevent any exploded ones which then release too much liquid causing them to stew instead of roast. I am a hack in the kitchen so use dried herbs instead of fresh thyme. I do these in the air fryer at 120C for about 45 minutes instead of a conventional oven.

http://zabars.typepad.com/recipes/2018/04/recipe-for-slow-roasted-tomatoes-with-thyme.html

I cut them in half, toss them with some balsamic vinegar, sprinkle garlic, onion, smoked paprika, and some other spices on them, roast them.

You can dry them in a very slow oven and then freeze them for a lovely tomato flavor bomb in mid-winter.

I have made tomato chutney when we've had an abundance of cherry tomatoes, I have also oven roasted them slowly with basil,garlic and olive oil for a few hours so they become like sun dried tomatoes - they keep for months and months if kept in an airtight jar in olive oil.

Salsa!!!!

madwells1 wrote: »

Salsa!!!!

Yep! This is what I do because I grow green chile and scallions, also, so I make large batches of salsa and jar and freeze it for the rest of the year. I decorate a few jars and give them away as gifts, too.

When I have extras I cut them in half and dehydrate in the oven. They become sweet delicious little morsels.

I keep them in the freezer to add to casseroles, egg dishes or pasta salads.

I just put mine into a container whole (no roasting or anything) freeze them then throw into soups, casseroles etc. as is. Couldn't be anything simpler.

I roast them with olive oil, garlic and basil. Then I either use for home made pasta sauce (blend in blender) or tomato bisque. Make a double batch. Both freeze well and make delicious winter meals long after tomatoes are gone. Oh and tomato cucumber salad is also delicious! All recipes are available online!