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Gazillion yellow pear tomatoes

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Any suggestions what to do with them - my tomato plants have taken over the garden and now we have too many tomatoes!

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  1. Oh, I am so jealous... I live in Phoenix, where a summer garden is pretty much just impossible! When I lived in the midwest I grew the little yellow pear tomatoes, though. I made lots of little crostini: Grill slices of baguette that have been brushed with garlic-infused olive oil. Top with soft goat cheese, halved tomatoes, basil, and sea salt and pepper. I also made a really good salad: Mixed greens, a little green onion, blackberries!, tomatoes, toasted sliced almonds, blue or feta cheese, and vinaigarette of your choice.

    1. Have you seen those tiny "pearl-sized" mozzarella balls at the grocery store? I would drain those and toss with the tomatoes, some fresh basil, balsamic vin, and s& p... pretty boring I guess. Or make a tomato tart with some yummy cheeses and a drizzle of olive oil... maybe you could freeze some if they are the tiny ones?

      1. You can also make a sweet tomato conserve, or a savory tomato clafouti--search on the Home Cooking page, it's been discussed.

        1. when we had this "problem" (and I am jealous because we are now apartment dwellers and don't have a garden), we used them in pasta as others have suggested. Just about anywhere fresh chopped tomatoes were called for we used them. But eventually we had too many for even that, so we just threw them in a pan, cooked them, with garlic and herbs , or just salt, and pureed them. We used the puree (skin and all), during the winter.

          1. Aren't they amazing plants? When I had a tomato farm, my MIL asked me for some of the yellow "light bulbs" and I was so stressed and tired at the time and the little tomatoes were so annoyingly slow to pick that I pulled out a ten foot plant and left it on her front porch. She still talks about it.

            Pasta seems like a good way to use them up. I do a puttanesca with uncooked tomatoes, capers, olives, anchovies, red onion, basil and lemon rind, a little olive oil and parm. Very good and no cooking (except for the pasta).

            1. Most of them would never even make it into the house.

              Chop them up for salsa.

              I don't know that you would want to freeze them, but maybe as a tomato sauce.

              1 Reply
              1. re: mlgb

                Seriously. We just go out and stand in the garden and eat the little things. But the last couple years I haven't been able to find them at all around here.

              2. We roast grape tomatoes in the oven for a side dish to many grilled meats - I don't see why you can't do this with yellow ones.

                Preheat oven to 400 degrees.
                Poke holes in each tomato
                toss them on a sheet pan with olive oil, kosher salt and freshly ground pepper
                roast them for 30 minutes, shaking the pan occasionally

                We do asparguas the same way (only cook about 15 min) and serve them together.

                1. Cook them down in olive oil with a dash of salt, a little sugar and balsamic vinegar. Add some smoked paprika if you like. Puree, can and have the taste of summer in winter.

                  1 Reply
                  1. re: andreas

                    Any more directions? I would love to can them, but I thought canning with olive oil isn't "allowed" :-)???

                  2. Cut them in half lengthwise and squeeze out the seeds. Put them on a foil-lined baking sheet, cut side up. Drizzle or brush with olive oil, sprinkle with salt. Roast them in a 325 degree oven for about 2 hours -- until they are sort of dehydrated and a little curled at the edges. While they are roasting, finely mince together garlic and parsley. Take the tomatoes out of the oven, put a substantial pinch of the garlic/parsley mixture on each, and put them back in the oven for 5 minutes. Serve hot or at room temp. Enjoy.

                    1. Was going to repost but thought I would just start from this.

                      Yellow pears are phenominal. I use them mixed with cherrys for a tomato sauce. I love just making a yellow tomato sauce with garlic, fl sweet onion, some white wine red pepper and let meld. Toss with marinated chicken and toss with arugula and bowtie pasta and a little broth just for a little sauce. Some red pepper flakes and basil. Top with pecerino romano

                      I make salsa galore. Mixed with cucumbers, red peppers and onion with a simple rice wine vinegar is amazing, sauteed with zuchinni, olives and mushrooms over fresh grilled fish.

                      Puree with a little onion and basil and top over chicken and grill.

                      Bruscetta is perfect, in salad of course.

                      I chopped up some fresh mozz and marinated it in balsamic, olive oil and fresh basil and oregano. Toss with the tomatoes lightly roasted, a little garlic, more fresh basil and topped with crunched up croutons for a a little crunch. Perfect salad.

                      I never even squeeze out the seeds they are so sweet and not many seeds in my variety. I love them.

                      Just a great tomato

                      1. We had the same "problem" so we have made several batches of this slightly spicy Tomato Jam. This allowed us to use a large quantity of the tomatoes along with the jalapenos and basil that we also had growing in the garden. I found the recipe from an online search and it is fabulous! It's really great on a cracker with goat cheese or cream cheese. We canned them in the Elite series jars from Ball just in case we wanted to give them away as Hostess gifts.

                        YELLOW PEAR TOMATO JAM

                        Marie found this unusual recipe in The Big Book of Preserving the Harvest by Carol W. Costenbader.

                        4 c sugar
                        3/4 c water
                        6 c yellow pear tomatoes
                        3 jalapeno chiles, seeded and finely chopped
                        3 Tbl chopped fresh basil
                        3 Tbl fresh lemon juice
                        2 Tbl distilled white vinegar

                        1. In a 6-quart saucepan combine the sugar and water. Bring to a boil over medium heat and simmer until the syrup reaches 234 F on a cooking thermometer.

                        2. Remove from the heat and add the tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually the tomatoes will mix evenly.

                        3. Return to the heat and add the chiles, basil, lemon juice, and vinegar. Simmer, uncovered, on very low heat until the mixture thickens, about 1 1/2 - 2 hours. Stir often, being careful not to burn. The jam will darken.

                        4. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

                        5. Process for 15 minutes in a boiling water-bath canner.

                        1 Reply
                        1. re: thedinnerdiva

                          Do you know if I can substitute regular vinegar for the distilled? I have tried 3 stores and no one carries distilled vinegar.

                        2. "too many tomatoes!"
                          is there such a thing? i envy you because i go thru tomatoes like anything and just posted an inquiry on the gardening board. toss them seasoned into a slow oven overnight and make tomato sauce - a yellow puttanesca sounds really superb.

                          1. I have mead this three times in the last two weeks with all of my cherry tomatoes.

                            Tomato Onion Tart

                            First, make the crust. I always use vodka in my crusts and they are amazing.
                            Pâte Brisée (tart dough) for one 10-inch tart

                            3 Tbsp olive oil

                            1 Tbsp butter

                            1 and 1/2 Lb yellow onions, sliced
1
                            1/2 tsp salt

                            1 tsp balsamic vinegar
4
                            oz gruyère, grated

                            1 Lb cherry tomatoes,bottom tiny slice taken off
                            Roll out the dough 1/8 inch thick. Fit into tart pan, trim, and chill 30 minutes while preparing the onions and preheating the oven.
                            Preheat the oven to 425F with racks in the bottom third and upper third of the oven.
                            Set a large, heavy pot oven medium heat. Add oil and butter. When butter is melted, add onions and salt. Cook stirring occasionally until onions are tender, about 12 minutes. Turn down the heat to medium-low and cook stirring occasionally until onions are medium brown, about 45 minutes. Add balsamic vinegar (optional), and cook stirring occasionally until onions are dark nutty brown, about 15 minutes. Take off heat and set aside.
                            Place the tart pan on a cookie sheet. Line the tart shell with parchment paper or foil and dry beans (or some other weigh) and bake in the bottom third of the oven for 18 minutes.
                            Remove parchment paper with beans, lightly poke dough with a fork at 1/4 inch intervals to prevent it from puffing up, and return to the bottom third of the oven for 5 more minutes.

                            Turn down the oven to 375F.
                            Fill the tart shell with caramelized onions. Sprinkle with a layer of gruyère. Arrange cherry tomatoes cut side down in concentric circles starting with the outer circle and working your way in towards the center of the tart. Bake tart on the bottom rack for 15 minutes. Move tart to the top rack and bake until tomatoes are just starting to brown, 15 more minutes. Cool 10 minutes before serving.

                            1. I made a variant of this a couple of days ago. I needed to use three small zucchini, so I cut them lengthwise into sixths, then once across. Sauteed them in some olive oil for 5 min. and transferred the "sticks" to a serving plate. Then made the following:
                              Sauteed Chicken with Yellow Grape Tomatoes
                              2 tablespoons olive oil
                              2 skinless boneless chicken breast halves
                              1 cup yellow grape tomatoes or 1 cup halved cherry tomatoes
                              2 garlic cloves, minced
                              1 tablespoon balsamic vinegar
                              2 tablespoons chopped fresh basil
                              Heated olive oil in heavy medium skillet over medium-high heat. Sprinkled chicken with salt and pepper; added to skillet. Sautéed chicken until cooked through, about 5 minutes per side. Transfered chicken to 2 plates. Added tomatoes and garlic to skillet; sautéed 1 minute. Added balsamic vinegar and 1 tablespoon basil; sautéed 30 seconds. Seasoned sauce to taste with salt and pepper. Spooned sauce over chicken. Sprinkleed with remaining 1 tablespoon basil and serve.
                              The tomatoes didn't produce a sauce, so I dumped them over the zucchini and placed the breasts on top. The whole looked nice and tasted even better.