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Cherry Tomato Recipes?

My husband and I are drowning in cherry tomatoes (you can only give away so much!). Other than the obvious salad, what are other good ways to use them? Anything freezable would be appreciated, since there are only two of us. Thanks!

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  1. I like to cut them in half, saute them in a pan with a little olive oil, garlic, and various colors of peppers, then toss them onto/into pasta. My father adds sausage to the recipe.

    1 Reply
    1. re: jsjs09812

      I do this as well, but add cleaned mussels or small clams instead of sausage, cover till they open and serve over angel hair pasta. MMM some chopped chorice (sp) sausage would add something special.

    2. I love mine stuffed with guacamole or a bacon/scallion mixture. I actually love this katsup made with cherry tomatoes as well.


      2 Replies
      1. re: jules127

        I roast them whole (some will pop and splatter) until caramelized, THEN put on top of a small piece of puff pastry for a very easy, VERY tasty tomato tart. Of course, you can extend this recipe with basil, chilis, caramelized onions, etc. added on top of the tomato before baking. I'm just recalling from memory, but I basically follow the puff pastry baking temp/time. I believe this is 400 for about 10 minutes.
        These have been well received by my kids as well as at dinner parties.

        1. re: mommat

          I love roasted cherry tomatoes....but this is such a great idea. Thanks! Do you prebake the puff pastry?

      2. Roast them. Alot of them. I wash, dry, cut in half and then spread in a layer on a heavy duty foil lined cookie sheet that I spray with (gasp!) Pam, and roast them low, about 220 degrees or so for awhile...there is never any real time, just until they are caramelized, a little dehydrated and damn tasty.

        I use them in salads, pasta, couscous, bruscetta, omelettes, tacos, pretty much anything that sounds like it would be good with a roasted tomato.

        10 Replies
        1. re: chelleyd01

          I second this. They keep pretty well in the fridge this way, topped with a little olive oil. The tomato flavor is incredibly intense, like you'd expect a really REALLY good sun dried tomato to be.

          1. re: Budino

            Roasted tomatoes, so darn tasty!
            or throw them in some curry with chicken, spinach and green peppers

            1. re: Budino

              I don't bother to cut them in half (simple step that saves a lot of time); they burst pretty quickly while roasting. You can also fit more into the pan. But they really are great; I freeze them too.

              1. re: DGresh

                You freeze after roasting? What kind of container? Or you freeze the fresh ones?

                1. re: foxy fairy

                  yes after roasting. I just put them in a plastic tupperware type container, then defrost when I want to use them.

                  1. re: DGresh

                    I freeze them to, but I cover them in vegetable oil first. I use small containers (single yogurt cups). It's great in the middle of winter.

                2. re: DGresh

                  Wow--you guys really saved me here. I just put two pans in the oven with garlic and a couple of stalks of fresh sage. Can't wait!

                  1. re: 3catsnh

                    Try roasting them with minced rosemary too...

              2. re: chelleyd01

                I love roasting them with garlic as well! The two flavors infused together is not just delicious but makes your kitchen smell so good! I recently did that and tossed it with some chopped basil, olive oil and spaghetti squash. It was my non-pasta pasta dish!

                1. re: chelleyd01

                  chelleyd01 How long is a little while on the cooking?

                2. Although I don't have a specific recipe, you could make a cherry tomato tart (which I've been meaning to do for years!). Maybe someone else has a good recipe?

                  And this recipe is very easy and good for chicken with cherry tomatoes. I like it over pasta.


                  5 Replies
                    1. re: julesrules

                      Yes, I knew I saw it here at some point!

                      1. re: valerie

                        the tart is really excellent.....i changed the recipe a bit, used puff pastry and mini tart pans, but the result was delictable...i'm going to make something of the sort like it tomorrow with my own cherry tomato festival and cooks illustrated rustic pie crust dough

                        1. re: julesrules

                          Just made this tart and it was excellent, it's on the "make again" list! thanks

                      2. slice them in half, place cut side up on top layer of quiche mixture. They get somewhat roasted and really sweet. Looks pretty too.

                        1 Reply
                        1. re: meatn3

                          Little Bloody Marys

                          Blanch the cherry tomatoes, peel them ( yes time consuming but must be done) pour vodka over them, a touch of Tabassco, a touch of Worshestershire sauce, cover and let them marinate at least 8 hours in the frig, roll them around every now and then. Serve with sea salt

                        2. if you go to epicurious.com, there are a ton of recipes with cherry tomatoes. I'm having the same 'problem' here with my cherry tomatoes as well. Come winter, I'll be regretting it and missing all those fresh tomatoes that come in at one time.

                          1 Reply
                          1. re: mschow

                            I cut a tiny slice from the bottom so that they don't roll around on a tray or plate, cut the tops off and scoop out the seeds. Filled with pesto or with a small square of fresh mozz' and a bit of basil, they make a good summer hors d'oeuvre.

                          2. I never get tired of recommending focaccia because it's so easy and so delicious especially with your favorite deli meat. Oil a pizza pan, spread out some dough, dot the dough with cherry tomato halves (press them in), add sliced black olives (or not), chopped fresh garlic
                            (or onion), sprinkle with grated cheese, sprinkle some dried oregano, and lastly drizzle with EVOO. Into a hot oven until golden. 15 minutes or so.

                            Image: http://static.flickr.com/73/211359210...

                            1. I love the ideas in this post, because I have the same problem as the OP. Some of the tomato plants at the nursery must've been mislabeled, because we only planted two varieties that are "cherry," yet have five plants. Two of the five are taller than me, and horrifyingly productive. I currently have at least 6 quarts sitting on the kitchen counter, and we've been eating cherry tomatoes at breakfast, lunch, and dinner!

                              So, I've been thinking of preserving them, and trying to figure out the best ways. it's occurred to me to split and dehydrate them for a sort of sun dried tomato. I'm probably also going to try roasting with herbs and olive oil and freezing them in a gallon bag. I've done that in the past with larger tomatoes, and had them be such a joy in January. More ideas would be most appreciated for preserving this abundant harvest.

                              1. They are great scooped and filled with a smoke salmon and cream cheese mixture of parsley, capers and red onion, salt and pepper, fill and pop in your mouth! (yes take a tad bit from the bottom to keep them upright.

                                1. I think you would love Epi's Spicy Roast Chicken with Marjoram and Tomatoes; unfortunately, I cannot provide the link on the computer I'm at right now, but you can use either cherry or grape tomatoes and they get all blackened and delicious in this recipe. I've used fresh basil instead of marjoram a few times and it's lovely that way too.

                                  1 Reply
                                  1. re: Val

                                    found the link for the Spicy Roast Chicken you suggested...

                                    looks good... thanks!

                                  2. Here's my new favorite recipe: sliver some garlic, cut a slit in the top and stuff. Just put it on a sheet of aluminum foil, drizzle with olive oil, salt & pepper, fresh rosemary (or whatever). Then you just crimp it into a sealed pack, and put it on the hottest part of the grill for 5 mins. Outstanding!!

                                    1 Reply
                                    1. re: jan

                                      Can't wait! I'm going to try these tonight. I was planning to sautee but this sounds like a fun new twist. thanks!

                                    2. I made this on epicurious, loved it


                                      If you have some sausage this is a dish that I got rave reviews from by a picky eater.

                                      1. My favorite thing to do with cherry tomatoes is make preserves; treat it like any other fruit, and add a little lemon and vanilla. It's wonderful on toast. You can freeze it, and it makes nice gifts: many people have never had tomato jam.

                                        2 Replies
                                        1. re: janeer

                                          These are great recipies! I have enough tomatoes to try nearly all of them. I'm interested in making the preserves but I didn't find the recipe on your link. Could you redirect me? Thanks!

                                          1. re: Sjfjejcj

                                            I KNOW this is an old thread ... I found it because I am making a lot of preserves, etc. I went to the blog mentioned by janeer and located the jam recipe... so for anyone else who finds this thread and wants it:

                                        2. My garden also has quite a bounty this season and I've been making cherry tomato, yellow pear tomato, and cucumber salads with onions and a simple rice vinegar and fresh basil dressing. So easy, incredibly delicious! Sometimes I steam green beans and throw them in to this salad too while the beans are warm.

                                          I also make a tomato and fresh mint salad with marinated feta cheese and a red wine vinegar vinagrette. Another yummy salad, minus the lettuce.

                                          And thanks for starting this post. I like so many of the other suggestions, too.

                                          1. Just discovered this method for cherry tomatoes - so simple, healthy and yum!

                                            Saute cherry tomatoes in about 2 tsp of olive oil. I used medium high heat and shook the pan until the tomatoes' skin started to break.

                                            Add to serving bowl, season w/ salt (I used Maldon) and freshly ground pepper to taste, and top with about 2 T of chopped chives.

                                            Great hot, wonderful warm or at room temp, and spectacular leftover the next day (even cold out of the fridge).

                                            1. I made this over the weekend with a roasted chicken and it was exellent, I think someone already posted this somewhere on here, but it's worth repeating! Thanks!

                                              Curried Ketchup:
                                              1 pint cherry tomatoes
                                              1/2 cup red wine vinegar
                                              1/4 cup sugar
                                              2 teaspoons curry powder
                                              1 teaspoon salt
                                              1/4 teaspoon pepper
                                              Pinch ground cloves
                                              Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.

                                              Yield: 1 cup

                                              1. Wow! Thank you for all the great ideas; I can see I'm going to be busy until the harvest is over. Luckily, I'm meeting some friends on the weekend so I can use some of the appetizer recipes like stuffing the tomatoes with mozzarella & basil, and others with pesto. The ketchup sounds good too!

                                                1. We are in the same boat this year the weather has really cooperated. We love Italian sytle pizza which has not sauce but we cook the dough for the crust in our bread machine (recipe provided with machine) them we take our dehydrated tomatoes, green peppers etc and rehydrate them and add them to the pizza. I also will rehydrate the larger cherry tomatoes to use in the stuffed types of recipes. This is a great way to keep them. We buy Biscotti at Sams and use the containers for your dried fruit, apple rings are great and our other dried items. These containers are large and with the screw on lid everthing stays extremely fresh. Hope this helps.

                                                  1. Toss with olive oil, mint and salt and then roast. Yummy.

                                                    1. After reading raves about this dish on the Flexitarian cookbook of the month thread, I made a note to try it, and did so tonight. It was very good. I pretty much followed the recipe as written, but added some parmesan to the cooked polenta and sauteed some chourico (spicy Portuguese sausage) for the non-vegetarians. I did serve it with a fried egg on top of the polenta. A very nice dish.


                                                      1. two that I would highly recommend!!!


                                                        I've used this with cherry tomatoes that were frozen from the summer bounty and it is good, but much better with fresh as I think they don't have as much liquid.

                                                        for this one I used Ina's crust recipie

                                                        1. these microwave "roasted" garlicky cherry tomatoes are so savory. they remind me of eating garlicky escargots! http://www.chow.com/recipes/13591

                                                          2 Replies
                                                          1. re: alkapal

                                                            I have the same problems as some of you, what to do with them all...Googled cherry tomatoe recipes and this was the top site, so here I am, joined up and everything, hope to learn something new. Thanks for all the help.

                                                            1. re: stewdawg

                                                              welcome to chowhound, stewdawg!

                                                              let us know which recipes and ideas you try, and how they worked out. please give my recipe a shot. it is so simple and good.

                                                          2. This idea came from my husband one year when we were overwhelmed with both a newborn and cherry tomatoes. While I was sleeping, he put them all through the blender... whole... and poured the puree into freezer bags. Come winter, I used the them for vegetable soup base. For all those who are desperate to save your bounty...

                                                            1. The CI technique for a salad of cherry tomatoes was to halve them, then let them sit in the fridge for an hour after tossing with salt and a little sugar. They are then spun in a salad spinner to get out the gel and seeds. The goo was sieved, and the liquid boiled down with balsamic and shallots, serving as the acid part of a vinaigrette. Prepping the tomatoes in this way should give them better texture in uncooked/lightly cooked pasta sauces.

                                                              I like to play with the colors of lightly-cooked pasta sauce by using yellow cherry tomatoes, red bell pepper, scallion, and red onion, cooking it only until the tomatoes are close to collapsing. The sauce can be frozen, and is a colorful treat over the winter.

                                                              1. They're just awesome sauteed in some olive oil and a LOT of dried (or fresh, I'm sure) tarragon, a bit of S + P. Do it till they just burst (or get melty if you cut them in half), then moosh them just a tiny bit to make a little sauce.

                                                                Really, my bf and I don't even like tarragon that much normally (licoricey), but it really transforms the tomatoes. Honestly, use way more than you think. NUM

                                                                1. Over the weekend I made a strata using grape tomatoes which I halved but cherry tomatoes could certainly be used as well. Also, any other combo of veggies and seasonings can be used according to whim.....

                                                                  1 pint of cherry tomatoes halved (or not), thinly sliced onion half moons, some chopped basil and parsley, salt, freshly ground black pepper, EVOO, a bagette (I used a freshly baked Italian country loaf) cut into 3/4-inch cubes (about 8 cups), 1/2 c cup grated parmesan cheese. 3 eggs and 1 cup of milk or cream...

                                                                  Preheat to 400F. Grease a baking dish with a drizzle of EVOO. In a bowl, mix the tomatoes, onions, basil, parsley and a little more oil. Whisk the eggs and milk together. Throw the bread cubes into the baking dish. Pour over the egg mixture. Add the tomato combo and evenly distribute over the cubes, pushing some down between the cubes.. Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool for 5 minutes before serving.

                                                                    1. re: Tom P

                                                                      yep, I posted it upthread.... it's one of our all-time favorites from epicurious, it's a crazy-good recipe...I like switching out the fresh herbs too.

                                                                      1. re: Val

                                                                        Whoops, I scanned too fast :) It is SO good. I will try switching out herbs next time!

                                                                    2. What perfect timing to see this thread. I have a ton of tomatoes coming on (their still green, but there are a lot). When they do come, they will probably all arrive at once. So I am anxiously reading this thread. Keep posting!!!! I have Cherry's, Heirlooms and Roma's.

                                                                      1. I just tried this recipe -- found the basis for in on line --and it's very good. Half 3 pints of cherry tomatoes, salt them and put aside. Whisk together 1/3 cup lemonaise, 1/3 cup plain yogurt, 3 Tbs. rice wine vinegar, and 2 minced cloves garlic. Strip corn from 4 ears or 4 cups (keep raw) and add to tomatoes. Add 1/2 cup halved fresh basil leaves, one red onion quartered & siced to the corn/tomatoes. Salt & fresh ground pepper. Toss with dressing!

                                                                        1. In the headers of several roasted tomato soup recipes I've seen (variations on 'roast tomatoes, process, add stock to thin'), it's been recommended to use the sweeter cherry tomatoes. This is a possibility that might freeze well, too.

                                                                          1. I doubt if it's freezable, but I have a recipe for a cherry-tomato and spinach tart that i made once and adored. It was entreed by a lamb rumproast w/ red-wine pan sauce, a cut I hadn't tried. You've got a lotta suggestions; would you like this recipe?

                                                                            2 Replies
                                                                            1. re: mamachef

                                                                              i've never seen "entreed" as a verb. interesting. (although i understood).

                                                                              i've not heard of a lamb "rump roast" either -- but lamb is not big around these parts. maybe it's more of an "english" term for a cut we know -- or was it a different shape altogether than your lamb cuts you know?

                                                                              am i missing it on this butchery chart? http://www.seinerivershepherds.com/la...

                                                                              maybe it is the "sirloin half of the leg" according to this chart? http://www.zensheepfarm.com/lambchrt.htm

                                                                              look at this link http://www.clovegarden.com/ingred/as_...
                                                                              it indicates that "Sirloin #234G This cut exists only with cutting Style B [australia/new zealand] In Style A it's part of the Leg. U.S. Lamb is generally cut to Style A unless specifically ordered as Style B, generally by an institutional buyer or restaurant"""

                                                                              doesn't this look like a good marinade for rump roast? http://southernfood.about.com/od/oven...

                                                                              look at this lamb rump roast with balsamic: http://www.girl.com.au/roast-lamb-rum...

                                                                              it appears that i am on a lamb rump roast tangent. but i'm learning something new!

                                                                              DING DING DING!!! the "rump roast of lamb" is an australian cut! http://www.ausmeat.com.au/media/3413/...

                                                                              1. re: alkapal

                                                                                Alkapal, you are brilliant. A consummate chowhound. It's also called top round roast and is cut from the leg. Weighs about a pound and a half.
                                                                                I know, entreed (?). Sheesh. I absolutely Must stop drinking and typing. : D
                                                                                I went through 3 butchers at the Berkeley Bowl before we worked out exactly what it was I wanted. A good cut.
                                                                                The recipe came from an Aussie working in Bristol; hence the colloquial confusion.

                                                                            2. I just had to come back to this thread this year. I just put lots of halved cherry tomatoes, whole cloves of garlic, and a good drizzle of olive oil onto a large pan with parchment to slow roast at 225 degrees for 3 hours. Will mix in some fresh basil and some truffle salt to put on some good bread later. Every time I bring them to someone's house they love them.

                                                                              1. Still in summer here in Australia, and the cherry tomatoes are overwhelming us! I've picked bits from various posts, and now, daily, put 2 trays of cherry tomatoes(on baking paper) into the oven. I drizzle olive oil over the top, drop crushed garlic (from a jar- still good!) all over the top, then cook (fan forced) at 220'C for about 15 minutes. I don't worry too much about a little over-browning on tips. Then I drop the temperature back to 180'C for about another 10 minutes.
                                                                                At the moment I am following a suggestion from another poster- put into sterilized jars, covered with more olive oil, and into the fridge. Once the freezers get sorted with summer produce, I'll freeze what's left.
                                                                                So far, have served the roasted tomatoes with freshly cut basil and some grated Parmesan, over angel hair pasta -BLISSFUL!!

                                                                                1. There are great heirloom cherry tomatoes at TJs even now and we've been making a great sauce for spaghetti. Diced proscuitto browned, then add chopped garlic, parsley and oil cured black olives, add tomatoes, halved if large, and saute for about twenty minutes. Absolutely wonderful with a nice grating of Parmigiano.

                                                                                    1. Start short pasta of your choice.
                                                                                      Saute cherry tomatoes in olive oil until they pop. Add baby arugula (or big leaves destemmed in a chiffonade) and cook until wilted. Lower heat. Snip in some fresh sage (opt.), then melt in little (2-3 oz) good blue cheese. Drain pasta and add enough pasta water to make a creamy sauce. Black pepper. Taste for salt, then toss with pasta.

                                                                                      1 Reply
                                                                                      1. re: amy poe

                                                                                        One of my favorite things to do with Cherry Tomatoes is this recipe, who would have thought but I can't get enough of it in the summer its amazing.....


                                                                                        On Ciabatta bread, sometimes I switch and use white balsalmic

                                                                                      2. When we're over flowing with cherry tomatoes, I get the food mill out and grind them up into a lovely tomato liquid. They can then be reduced (about 10- 15 minutes in a non stick saute pan, or regular saute pan with a little olive oil) into a lovely fresh tomato sauce that freezes well. We usually have an abundance of zucchini at the same time, so one of my favorite recipes is to take a cast iron skillet (we're also usually grilling, and you can put this right on the grill, or just over your stove), splash a tbs of olive oil and a couple of cloves of garlic, couple of cups of tomatoes (no chopping or cutting necessary ,just throw them in whole) + 1-2 cups of diced or sliced zukes, s+p and let them saute for about 10 minutes. The cherries release their fabulous liquid and you have a ready made sauce for the zukes. Throw in some fresh chopped basil - heaven... This is our go- to side dish when we have over abundance in our garden and we never get sick of it. I also make a cold salad with the cherries (raw, cut in half) with blanched green beans and a balsamic/dijon vinaigrette - lovely cold salad- keeps for a couple of days).

                                                                                        1. I recently made this recipie and it was a great use of the cherry tomatoes. I also froze some of the extra pesto for a winter batch! The past 2 years I have dried a lot of cherry tomatoes in the dehydrator. They are nice in the winter added into soups, pasta etc....makes me feel a little bit better when I eat my ramen with healthy tomatoes added to the broth...

                                                                                          5 Replies
                                                                                          1. re: geminigirl

                                                                                            Another from Lidia....Pasta with Baked Cherry Tomatoes, Pasta con Pomodori al Forno


                                                                                            1. re: LUV_TO_EAT

                                                                                              LUV, I was just ready to make something for dinner with cherry tomatoes when you posted this. Thanks! It was a quick and delicious meal. I added slices of Japanese eggplant from our garden to the tomatoes in the roasting pan, and served it with some fresh tomato linguine that I got at the farmer's market yesterday. This is a real keeper!

                                                                                                1. re: geminigirl

                                                                                                  You're both welcome....just made a simple bruschetta like cherry tomato,balsamic, basil, parsley, olive oil, salt/pepper mixture and added it to toasted, thinly slice day old sour dough bread to make a Panzanella like salad.

                                                                                                  1. re: LUV_TO_EAT

                                                                                                    We had bruschetta for dinner and I always make extra bread so I can have panzanella salad for leftover lunch!

                                                                                            2. Last year I had the same problem. I grew Sungold tomatoes and never harvested so many in my life! These plants just don't quit. I scoured the web and finally settled upon roasting them for winter use. Everyone had a different method, a different temperature, etc. After reading them all, I finally settled upon the following:
                                                                                              Cut tomatoes in half (if using paste tomatoes, scoop out the seeds)
                                                                                              Toss with:
                                                                                              a few tablespoons of olive oil
                                                                                              a drizzle of balsamic vinegar (this actually gets sweeter when roasted down)
                                                                                              a few cloves of chopped or sliced garlic
                                                                                              salt and pepper if you wish (I didn't)
                                                                                              Place cut side up on a cookie sheet and roast at 350 degrees. This could be about 1 hour (sorry-I forgot to mark down the time from last year). Just keep checking until they shrink and most of the liquid is evaporated. I cool them on the cookie sheet and then place the whole thing in the freezer. Once frozen, they are easily removed. Place them in plastic bags and back in the freezer they go.
                                                                                              I generally use them as a topping for home-made pizza. However, the list is endless as you can use them to make bruschetta, tossed with pasta, in antipasto, in salads, etc.
                                                                                              I have seen countless temperatures used. Some swear by the slow roasting method of about 200+ degrees, but I think running my oven for the many hours this takes is a waste. I tried it but frankly could not discern any difference. One site mentioned 400+ degrees, but this was way too hot. I found that placing them in the middle rack at the happy medium of 350 was about right.
                                                                                              The reason I chose roasting is that I was very short on freezer space, so needed a compact way to store them. Roasting brings out a strong, rich flavor and I surely enjoyed using them all this past winter. In fact, I just finished up the last and now my current crop is ripening.

                                                                                              1 Reply
                                                                                              1. re: Heuchera

                                                                                                Those Sungolds are tasty! Mine tonight were Sungolds and Black Cherry tomatoes, and both are so sweet, I can't stop popping them in my mouth!

                                                                                              2. What a great thread! The markets are overflowing with cherry tomatoes here in NYC. The other night I fried some squid rings and tossed with halved cherry tomatoes and some raw corn (also plenty around!). I love the acid and sweetness from the tomatoes and it works well as a lighter main course. It's nice looking too because of the bright colors. Can't wait to try the other suggestions!

                                                                                                1. Here's a link to another great recipe using fresh cherry tomatoes. Although it calls for arugula, I have used baby spinach and other greens. It's easy to make and tastes great.

                                                                                                  While served warm when first made, this tastes great cold and has become a favorite midnight snack of mine.

                                                                                                  Here's the link:


                                                                                                  1. I love this cherry tomato tart. It is simple simple simple and delicious (and it doesn't hurt that it uses up a ton of cherry tomatoes!)

                                                                                                    Cherry Tomato Tart
                                                                                                    1½ C all-purpose flour
                                                                                                    7 T cold unsalted butter, cubed
                                                                                                    ½ C cold heavy cream
                                                                                                    2 pints cherry or grape tomatoes
                                                                                                    ½ to 1 C grated parmesan (to taste)
                                                                                                    2 T shredded basil leaves

                                                                                                    1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
                                                                                                    2. Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Grate parmesan cheese to fill the bottom . Arrange the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

                                                                                                    1. Lots of great ideas here. I also roast them, then freeze in 1 quart ziplock bags, which I find is about right for a pound of pasta come winter time. Sometimes I add garlic or onions with full sized tomatoes, but with cherries I like to just coat them lightly with olive oil and sprinkle them lightly with salt. Since I grow Sungolds and Sweet 100s (which are small) I don't bother to cut them in half (it already takes forever to get a tray picked, destemmed, and washed. They break down just fine left whole. Usually takes around an hour for cherries at around 375 F.

                                                                                                      When I just want to eat them now, I fall back on this really simple recipe that came from an Italian grandmother of one of my friends. Very simple pure tomato flavor, only challenge is the hot oven, so this tends to only happen at the end of the season as the nights are getting colder:

                                                                                                      Pasta con Pomodoretti
                                                                                                      2 lb. cherry tomatoes, cut in half unless very small
                                                                                                      3 T bread crumbs
                                                                                                      3 T grated Pecorino (or Romano)
                                                                                                      2 T olive oil
                                                                                                      Toss everything together and spread in a shallow metal pan (jelly roll). Place in a 450° oven
                                                                                                      for about 15 minutes until tomatoes begin to crackle. Toss with cooked short pasta, about
                                                                                                      1/2 pound. Serve with additional Pecorino and pepper.

                                                                                                      1. How about making a tasty tomato cobbler. I made this from the Food Network magazine the other week and really enjoyed it, however they do call for far too much salt, so I would cut back. I also think it would benefit from some fresh herbs. You can easily adapt the tomato cobbler idea to include differing variety of flavour combinations.

                                                                                                        1. Hi there- this is a great thread. I have found a few others to share, this time for cherry tomato preserves:

                                                                                                          Aunt Della's tomato preserves (http://www.cdkitchen.com/recipes/recs...


                                                                                                          Cherry Tomato–Vanilla Bean Preserves (not sure of the source of this one but it turned out great)
                                                                                                          This jammy tomato compote is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes. Floral vanilla bean brings out the musky qualities of cherry tomatoes. It is best made with ripe tomatoes at the height of summer.
                                                                                                          MAKES 2 CUPS
                                                                                                          2/3 cup sugar
                                                                                                          1 tsp. powdered pectin
                                                                                                          1 pint red cherry tomatoes, halved crosswise
                                                                                                          ½ of a vanilla bean
                                                                                                          1 tbsp. lemon juice
                                                                                                          1. Combine 1 tbsp. sugar with powdered pectin. Set aside.
                                                                                                          2. In a nonreactive bowl, combine the remaining sugar with the cherry tomatoes. Slice the vanilla bean lengthwise and scrape out the seeds. Add them to the tomatoes and sugar along with the bean itself. Toss until the tomatoes are evenly coated with the sugar and vanilla. Cover and let macerate for 30 minutes until most of the sugar is dissolved and the tomatoes have released their juices. Pour the mixture into a nonreactive pot and place over medium high heat. Let come up to a boil and reduce the heat to a simmer. Let the tomatoes reduce to about ¾ of its original volume, about 12 minutes, stirring occasionally and skimming any foam off the top.
                                                                                                          3. Stir in the lemon juice; then whisk in the pectin mixture well to avoid any clumps. Let simmer for another 5 minutes to cook the pectin.
                                                                                                          4. Let cool and refrigerate or follow instructions for canning to preserve for the winter. Fills 2 8-oz. jars.

                                                                                                          Three Tomato Jam Recipes
                                                                                                          YIELD: 1 LB TOMATO = @ 1 PINT JAM
                                                                                                          TOTAL TIME: 1 HOUR 30 MINUTES
                                                                                                          Here are three different tomato jam recipes. The cooking directions for each will be the same, the only thing changing is the ingredients you use. Pick your favorite, make all three, or use them as inspiration to create your own adaptation.


                                                                                                          sweet n' spicy tomato jam recipe - "sweet nectar with a little spice"
                                                                                                           1 lb (455 g) Tomatoes, roughly cut (some varieties may need to be peeled)
                                                                                                           1/2 c (45 g) Golden Brown Sugar
                                                                                                           1/2 Serrano Chili, seeded & finely diced (or whatever chili you like)
                                                                                                           4 whole Cloves
                                                                                                           1" stick Cinnamon, preferably Vietnamese Cinnamon
                                                                                                           1-2 T (15-30 ml) Red Wine Vinegar, depending on how tangy you want it
                                                                                                           1 1/2 T (20 ml) fresh Lime or Lemon juice, lime is our preference

                                                                                                          tomato jam w/ ginger recipe - "ahhh, you so asian! tomato jam"
                                                                                                           1 lb (455 g) Tomatoes, roughly cut (some varieties may need to be peeled)
                                                                                                           1/2 c (45 g) Golden Brown Sugar
                                                                                                           2 t fresh Ginger, grated or finely minced
                                                                                                           4 whole Cloves
                                                                                                           1" stick Cinnamon, preferably Vietnamese Cinnamon
                                                                                                           2 t (10 ml) Apple Cider Vinegar
                                                                                                           1 1/2 T (20 ml) Lime

                                                                                                          tomato & thyme jam recipe - "molto bene tomato jam"
                                                                                                           1 lb (455 g) Tomatoes, roughly cut (some varieties may need to be peeled)- this is just under 2 cups
                                                                                                           1/2 c (45 g) Golden Brown Sugar
                                                                                                           1 T fresh Thyme, finely minced
                                                                                                           4 whole Cloves
                                                                                                           1" stick Cinnamon, preferably Vietnamese Cinnamon
                                                                                                           2 t (10 ml) Balsamic Vinegar
                                                                                                           1 1/2 T (20 ml) fresh Lime or Lemon juice, lime is our preference
                                                                                                          1. Combine all ingredients in a saucepan, then simmer over med-low heat. Stir occasionally and gently. Simmer about an hour or until the mixture thickens to a jam-like consistency (who'd have thought.)
                                                                                                          2. Put tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1" above jars & simmer for about 15 min.) or just store in the fridge to keep for a couple weeks.
                                                                                                          RECIPE SOURCE: WHITEONRICECOUPLE.COM.

                                                                                                          1. And here's a great recipe for pickling green cherry tomatoes: