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.
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.
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.
The recipe is pretty long, so here is a link.
How do you use your extra tomatoes?