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.

Tomato

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

tomatoe

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. 🙂

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  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.

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  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!

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  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.

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  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.

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  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. 🙂

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  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.

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  8. They also make good ammunition. Just saying.

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