What can i do with approx 8lbs of cherry toms?!
Any other ideas would be a great help thanks as i dont want to waste them!
Answers: Not too keen on the chutney idea,but i do like the tom/basil/garlic style dish and if i make it do i freeze it or jar it?
Any other ideas would be a great help thanks as i dont want to waste them!
Make a delish tomato and basil sauce and freeze in several food bags then you can defrost them and use them in all sorts of dishes.
how about making a bolognase sauce, add some herbs and onions, peppers and cook some nice mince meat and pasta.
Homemade tomato sauce.
http://allrecipes.com/HowTo/Homemade-Tom...
Salsa....http://www.videojug.com/film/how-to-make...
Throw them at the Prime Minister?
Tomato ketchup, Salsa, Pasta sauce Ratatouille
Semi dried tomatoes:
Cut the tomatoes in half, place on a oven tray and drizzle with olive oil and rock salt(and basil and garlic if you wish).
Cook in a slow oven until the tomatoes are wilted, then store them in the fridge in some oil. Fantastic.
Take and boil ROTINI noodles (curlyones),drain
add in KRAFT Ranch with bacon salad dressing
cherry tomatoes (cut each in half), one small box
1/2 bell pepper
1/2 red onion
mix all up and you have Ranch Pasta Salad
sell them ?! ... eat them?! Put them in pasta?! Give some to family..... unless your on a tomato diet your never going to devower 8lbs of c.tomatos
Let them go rotten - then throw them at thieving Gordon Brown !
distribute them to little ones, one to each of them, rest distribute to your neighbors. They will be happy and so will you be !
Of course, there's always recipes of sauces that you can freeze, which I'm sure you could look up online, but what about giving some to soup kitchens to use in their dinners. I'm sure they would GREATLY appreciate it. I know I have a hard time sometimes just using 1 pint before they start going bad.
Some ways that I use them are dishes cooking them in the pan with linguica (or kielbasa) mixed with potatoes and corn. I also have mixed them in with chicken or beef when making a fahita/quesadilla type meal, combining them with corn and cheese on top then putting them into soft tortilla shells. I have also put them in with soups, making a beef soup with different vegetables and rice, with the cherry tomatoes cut in half and dropped in.
Hopefully that's given you enough variety with some of the other ideas from other people to use them without waste.
Good luck!
Make jam with 2lbs. of fine-sliced red onions, an equal quantity of sugar, salt and lemon juice to taste and jar it. Try to keep most of the fruit as intact as possible.
Cherry Toms don't have great sauce-making qualities, so if you don't feel the LOVE like dispersing them to friends, family or community (food banks) then freezing is the best option.
Do a quick freeze to keep the best fresh flavor of these ephemeral tomatoes...
Spread on a cookie type sheet, single layer in the freezer and at the moment (don't wait, goof off) they are frozen...toss in a zip-loc or freezer container for future use in a fresh marinara type sauce (no, no good for rich tomato Italian sauces that require a "sauce" tomato...but flash frozen "cherries" are good with sauces on shellfish and other sea food...
OR
Toss them all in your blender and have a great "Bloody" Party!!! A bottle of cheap Wodka and some spices and your friends will think you are a "brilliant" host... eventually anyway...Have some fun with your bounty1
i have the best thing ! its it the best tomoto sauce in the world trust me!!!!!! now put ll tomotoes in pot and and loads of olive oil and just cook in oven for a couple f hours. then stir and eat on yum pasta ! please try it !
Make a pizza base sauce with it. You can use it when you need it. You can jar it.
Skin the tomatoes, put in pot. Add some thyme , basil,oregano, basil, and sage. Heat through and stir. Add some infused olive oil- the jar will keep for ages in the fridge and it can be put directly on the pizza base of either the raw dough or the precooked pizza. ( you can add salt later to the sauce)
Here's an idea :
Sweet Pickled Cherry Tomatoes :
Ingredients
4 lbs cherry tomatoes(Firm)
3 1/2 lbs sugar
4 cups water
1 fresh gingerroot, Grated
2 lemons(Use only the juice and grated zest of the 2 lemons.)
1 teaspoon pickling salt
Directions
Wash the tomatoes and prick each one in several places with the tines of a fork.
Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
Add the tomatoes and cook for 10 minutes.
Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
Turn into hot jars and seal.
I grow my own tomato's. If I get too many I make them into fresh tomato sauce. It's lovely especially on hot dogs or burgers. Just get your tomato's liquidise them or squash them up then heat them gently in a pan you can add basil if you like it. then just put it on your hot dog it's lovely.
Make tomato soup, all you need to do is put the tomatoes in a pan with a bit of water with salt and pepper and some basil, simmer till the tomatoes are cooked then drain to get rid of the skin, drizzle a bit of cream on the soup when its in the bowl
cherry tomato tart
Ingredients
375g pack of ready-rolled puff pastry
1 beaten egg
12 cherry tomatoes
Parmesan cheese, grated
Method
Cut out 24 discs, about 5cm in diameter, from half a 375g pack of ready-rolled puff pastry. Put on a baking tray, lightly brush with beaten egg. Halve 12 cherry tomatoes, season the cut sides and place on the pastry discs. Sprinkle with grated Parmesan.
Bake at 220°C, gas mark 7 for 8-10 minutes or until golden. Serve warm.
Green Bean And Cherry Tomato Salad
1 lb Green Beans
1 lb Cherry Tomatoes
1 lg Shallot
3 tb Red Wine Vinegar
Salt And Pepper
3/4 c Extra Virgin Olive Oil
Basil
Instructions:
Trim the beans and parboil them in salted water until tender. Drain and
immediately spread them out to cool. Stem the cherry tomatoes and cut them
in half. These steps can be done in advance. For the vinaigrette, peel and
dice the shallot fine and put it in a bowl with the vinegar and salt and
pepper. Whisk in the olive oil. Taste and adjust the balance with more
vinegar, oil or salt as needed. Toss the cherry tomatoes in with the
vinaigrette; this can sit for a while. Do not add the green beans until
just before serving or they will discolor from the acid in the vinegar.
Garnish with basil.