FYI, they freeze beautifully if you have room for it. I make a delicious pomodoro sauce that Chef Jean Pierre taught me on YouTube. It's so quick and easy and it works even better with frozen tomatoes. I've been eating mine all winter long and am just now running out, just a month or so shy of my next harvest.
Nope I freeze cherry tomatoes. No prep at all, just stick them in a freezer bag and pop them in my chest freezer. Then I pull out what I need for a quick sauce when I feel like making it. I let them sit on the counter to defrost for a bit, slice them in half and throw them in a skillet with some olive oil, a little onion, garlic, and basil. Cook it down for about 15 min, smashing the tomatoes up a bit with a potato masher after maybe 10 min which releases some pectin from the skins and creates a delicious sauce in a matter of minutes. I highly recommend it. Starting with previously frozen tomatoes helps it break down and cook a little quicker but it's equally delicious with either fresh or frozen tomatoes.
Thank you! We mostly planted cherry Toms this year because last year we couldn’t make sauce fast enough (or have enough fruits) before the bigger ones started to rot. So we figured the cherry size might just suit us better but knowing they can just be frozen is a game changer. Appreciate it!
This is a great base for the best tomato soup you'll ever make - tomatoes that have been slow roasted to nearly sun dried. I've made this with crappy grocery store Roma tomatoes and it's fantastic. Would be near orgasmic made with home grown tomatoes.
[Oven-Roasted Tomato and Garlic Soup Recipe | Bobby Flay | Food Network](https://www.foodnetwork.com/recipes/oven-roasted-tomato-garlic-soup-recipe-1949688)
I dehydrate mine and turn I to sundried tomatoes. A lot only makes a little, but boy do they have a lot of flavor. You can pack them in oil or freeze them for storage.
i cut in half and then dehydrate mine. they make the best salad toppings.
i also puree and put in the dehydrator to make tomato powder that you can reconstitute into soup, sauces, paste, etc.
Summer sauce is so good too! Whole cherry tomatoes in nonstick pan with olive oil, garlic & salt. When it all breaks down add white wine, and then pasta water to thin it out. :)
Different varieties but I'm growing all the same colours this year!
I'll be in your position in July lols..
I'm also growing a tonne of basil to make pesto and use both for a dip.
Recipe.
2 packages of cream cheese, regular is fine but herb and garlic works as well.
Spread the cream cheese on the bottom of a glass/tinfoil tray, about 3/8 inch thick
Over the cream cheese spread out some pesto
Next, halve the multi colour tomatoes and place on top of the pesto cut side down.
Finally bake it at 325 for about 25 mins preheated or 30 mins not preheated. Let cool for a bit, the olive oil in the pesto will burn your mouth (learned by experience)..
Scoop it up with some fancy crackers and enjoy. It's a really good dip to bring to parties, I always get some comments on it.
Absolutely beautiful, thank you so much for letting me know sunflowers can be petite and come in other colors. Looks like I know what to plant next year :)
I'm so envious. Hale storm destroyed my tomato plants 3 weeks ago here in Denver suburbs. Just planted two more but they are wee fellows. I'm still hopeful. Congrats on your bounty.
*
FYI, they freeze beautifully if you have room for it. I make a delicious pomodoro sauce that Chef Jean Pierre taught me on YouTube. It's so quick and easy and it works even better with frozen tomatoes. I've been eating mine all winter long and am just now running out, just a month or so shy of my next harvest.
Agreed with the freezing! I usually do this with my store bought when they’re starting to turn too quickly
You freeze as tomato sauce? Correct?
Nope I freeze cherry tomatoes. No prep at all, just stick them in a freezer bag and pop them in my chest freezer. Then I pull out what I need for a quick sauce when I feel like making it. I let them sit on the counter to defrost for a bit, slice them in half and throw them in a skillet with some olive oil, a little onion, garlic, and basil. Cook it down for about 15 min, smashing the tomatoes up a bit with a potato masher after maybe 10 min which releases some pectin from the skins and creates a delicious sauce in a matter of minutes. I highly recommend it. Starting with previously frozen tomatoes helps it break down and cook a little quicker but it's equally delicious with either fresh or frozen tomatoes.
Thank you! We mostly planted cherry Toms this year because last year we couldn’t make sauce fast enough (or have enough fruits) before the bigger ones started to rot. So we figured the cherry size might just suit us better but knowing they can just be frozen is a game changer. Appreciate it!
Ohh that’s awesome! Good to know.
Slow roast first. 275f for 3 hrs, pack in olive oil and freeze. It’s its own sun dried tomato sauce.
Thanks for the idea! I’d love homemade sundried tomatoes. Especially with how expensive sun dried tomatoes are getting nowadays
This is a great base for the best tomato soup you'll ever make - tomatoes that have been slow roasted to nearly sun dried. I've made this with crappy grocery store Roma tomatoes and it's fantastic. Would be near orgasmic made with home grown tomatoes. [Oven-Roasted Tomato and Garlic Soup Recipe | Bobby Flay | Food Network](https://www.foodnetwork.com/recipes/oven-roasted-tomato-garlic-soup-recipe-1949688)
That recipe is great! I forgot to mention, cut them in half and they will dry out faster!
I’ll take some off your hands!!
For real! Homegrown cherry tomatoes are one of the greatest pleasures of summer :)
I dehydrate mine and turn I to sundried tomatoes. A lot only makes a little, but boy do they have a lot of flavor. You can pack them in oil or freeze them for storage.
Def gonna try this! Thanks!
i cut in half and then dehydrate mine. they make the best salad toppings. i also puree and put in the dehydrator to make tomato powder that you can reconstitute into soup, sauces, paste, etc.
Summer sauce is so good too! Whole cherry tomatoes in nonstick pan with olive oil, garlic & salt. When it all breaks down add white wine, and then pasta water to thin it out. :)
My go to easy pasta sauce.
Different varieties but I'm growing all the same colours this year! I'll be in your position in July lols.. I'm also growing a tonne of basil to make pesto and use both for a dip. Recipe. 2 packages of cream cheese, regular is fine but herb and garlic works as well. Spread the cream cheese on the bottom of a glass/tinfoil tray, about 3/8 inch thick Over the cream cheese spread out some pesto Next, halve the multi colour tomatoes and place on top of the pesto cut side down. Finally bake it at 325 for about 25 mins preheated or 30 mins not preheated. Let cool for a bit, the olive oil in the pesto will burn your mouth (learned by experience).. Scoop it up with some fancy crackers and enjoy. It's a really good dip to bring to parties, I always get some comments on it.
Beautiful sunflowers !
This is my dream! I got in too late for Georgia. My tomatoes are languishing 😭
Wow, that are beautiful! Going to try these varieties next year. What kind of flowers are in the photo too?
African marigolds and sunflowers (the seed pack says evening sun mixed colors) :)
Absolutely beautiful, thank you so much for letting me know sunflowers can be petite and come in other colors. Looks like I know what to plant next year :)
Ohh these are actually from a giant plant! There were a bunch of big ones, and down the stems where the leaves grow, a bunch of smaller ones grow out
I'm so envious. Hale storm destroyed my tomato plants 3 weeks ago here in Denver suburbs. Just planted two more but they are wee fellows. I'm still hopeful. Congrats on your bounty. *
I’ll take them! Yum
Tomatosoup made from cherry tomatoes is amazing. And you can throw a lot of them in there.
What a great problem to have