What to do with All Those Cherry Tomatoes

I usually just plant 2 cherry tomato plants in my garden.  These 2 plants give me plenty of tomatoes to eat all summer long.


My cherry tomato of choice is an heirloom variety called Mexican Midget.

These plants can get up to 6 feet tall and usually produce tomatoes well into the fall.  They laugh in the face of diseases, and have made it through many a drought, unbelievable humidity and even excessive moisture this year.  And how do they reward me?

With buckets of tomatoes!  We usually eat them right off the vine, but I can only eat so many .  What to do?

I have a super easy way to preserve them.

In a bowl, combine  2 pints (4 cups) whole cherry tomatoes and 2 Tbs. olive oil.  Season with salt and pepper to taste.

Line a cookie sheet with parchment paper.  Spread tomatoes on the paper and place in a 300° oven for 50 or 60 minutes.

roasted cherry tomatoes

Roasted cherry tomatoes

Let cool.

After they have cooled completely, I pop them in small FoodSaver® bags


and put them in the freezer.  I love having them available for anything I might make down the road.

Today, I made Basil and Sun-Dried Tomato Bread.

Usually yeast and I don’t get along, but today the yeast gods looked down on my beautiful roasted tomatoes, smiled and agreed to be my friend.

Thank you.

This recipe makes 2 loaves.  Today, I made it on a baking stone instead of a loaf pan.  It doesn’t get as tall, but is a good size for eating with spaghetti.

basil and tomato bread

The recipe is pretty long, so here is a link.

Basil and Sun-Dried Tomato Bread

How do you use your extra tomatoes?

About the blonde gardener

I'm an Arkansas girl born and raised. I garden in the beautiful Northwest part of the state (zone 6b or 7) surrounded by the Ozark Mountains. My favorite part about the area is we have 4 distinct seasons and are able to enjoy a variety of activities. My main passion is gardening but I also enjoy hiking, birding, 4-wheeling and motorcycle trips. Basically anything outside. Thanks for stopping by! Brenda
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18 Responses to What to do with All Those Cherry Tomatoes

  1. ChgoJohn says:

    I have that same variety of tomato plant!!! This was my first year with it and it is just now starting to give me tiny tomatoes. It’s not a problem, yet, but I’l be sure to come back here to retrieve your freezing method when their numbers increase. It won’t be long. 🙂


  2. I’ve frozen cherry and yellow pear tomatoes whole in ziplock bags after removing the stem. I pop them in soups but scoop the skins out after they separate.
    P.S. One of my nekkid ladies has a bloom stalk.


  3. Peter/Outlaw says:

    Yum! This would have been a great tomato year here because we’ve had quite a warm summer but I didn’t grow any. Usually, we don’t get enough summer heat here for extra tomatoes to be a problem as eating them off the vine and making pasta with fresh cherry tomatoes, basil, olive oil & a little garlic usually uses them up. We usually have a lot of green tomatoes come fall. Next year, I’ll definitely plant tomatoes again next year!


  4. Sounds like a great idea! I grow a variety called Black Cherry, this is the first year that the cherry tomato is the last one to have ripe fruit.


  5. I’ve got buckets of Sungolds this year…when it finally gets to the point where even Angel can’t eat every one, I blitz them in the food processor with some garlic, salt and pepper and basil, then dump them in a pan to cook down a little for a fresh pasta (or pizza!) sauce.


  6. Interesting ideas here! This is my first year for planting cherry tomatoes (3 plants – and I don’t remember what kind 😦 ). I am currently just getting enough to eat, so this is great for my research!! Thanks. 🙂


  7. Once I get some tomatoes to ripen I plan to roast some and now I know I can freeze them too…incredible bread…I can just taste it.


  8. They also make good ammunition. Just saying.


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