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Farm Kitchen:  Cherry tomatoes, help??  |
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Mollie
True Blue Farmgirl
88 Posts
88 Posts |
 Posted - Jul 09 2006 : 08:27:40 AM
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| Okay, I got zillions of cherry tomatoes. We have eaten them fresh until I think we will pop!! I'm nearly sick of picking them. What can you do with cherry tomatoes? |
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belvederebabe
Farmgirl in Training
21 Posts
susan
great yarmouth
Norfolk
United Kingdom
21 Posts |
Posted - Jul 09 2006 : 08:58:20 AM
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Hi there
I use cherry tomato's much the same as any others, tomato chutney or any chutney that contains tomato's, I find they give a really lovely flavour. Much better than larger tomato's. I am afraid they take longer to peel but well worth it.
Swampie Sue |
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ThymeForEweFarm
True Blue Farmgirl
705 Posts
Robin
An organic farm in the forest in
Maine
USA
705 Posts |
Posted - Jul 09 2006 : 09:28:53 AM
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I slice them in half, gently squeeze out seeds and dehydrate them. They're handy for winter soups.
Robin
www.thymeforewe.com
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Jul 09 2006 : 11:27:19 AM
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I can them too..and I don't peel them. They are also great in salsa and like that..and I always dry some each year too. I LOVE cherry tomatoes! My favorites are the little yellow pear ones. have fun
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
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KellyA
True Blue Farmgirl
237 Posts
Kelly
Johnsonville
NY
USA
237 Posts |
Posted - Jul 10 2006 : 1:07:52 PM
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Saute with a fruity olive oil and slice garlic until the garlic is soft and the tomatoes start to burst. Excellent side dish!
Kelly
When a cookbook is in hand, life is good! |
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FloralSaucer
True Blue Farmgirl
156 Posts
Australia
156 Posts |
Posted - Aug 24 2006 : 5:43:40 PM
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My favourite is in Greek salad with feta and black olives and an Italian style dressing, ie oil, garlic, vinegar. You can add cucumber and lettuce and onions if you wish.
www.homesteadblogger.com/ourlittlehouseintown |
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Bluewrenn
True Blue Farmgirl
1122 Posts
Erin
Texas
USA
1122 Posts |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Aug 25 2006 : 6:48:24 PM
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Okay, I cheat.
I freeze them whole with the peels on. Then I throw them in stews about ten to fifteen minutes before I serve. I run them under hot water and slip off the skins, and throw them in. When they're heated through but not disintegrating, I serve. Nice little individual tomato-ey bites.
I used to can them, too. They're labor intensive because of the blanch and peel routine, but I'd pack them into jars with garlic, lots of oregano, a bit of finely chopped onion, thyme, and top with hot tomato juice. I can't remember the processing time, though. No reason you couldn't freeze them this way; but freezing them individually first and then running under hot water really makes the skins slip easily.
I also like them pretty much like Erin does, but I use chunks of smoked mozzarella and artichoke hearts. Just a plain high quality olive oil and a good balsamic vinegar does fine for me, with some oregano sprinkled in.
I love tomatoes with oregano; could you tell?  |
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Farm Kitchen: Cherry tomatoes, help?? |
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Cherry tomatoes, help??
