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Help! What can I do With 2 lbs. of cherry tomatoes?

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citygirl2009 Feb 21, 2012 11:00 PM

I have about two lbs. of cherry tomatoes that I don't know what to do with. I don't want them to go bad and am thinking they would probably make for some kind of tomato sauce. But is there anything else I can do with them? Since I am a foodie I 'm definitely open to suggestions on other more adventurous options.

Thanks for your help.

PS They are starting to go a tiny bit soft and time is of the essence :)

  1. KarenDW Feb 21, 2012 11:20 PM

    Oven dried cherry toms can make for a great low-fat crunchy snack. Cut in half and rest on a rack or directly onto a sheet pan. (I use a rack). Dry for 8-12 hrs in a 170ºF oven. If you have a gas oven with pilot always on, then that will be warm enough to dry the tomatoes. I don't even season the tomatoes.
    Store in a glass jar or heavy resealable plastic bag, in the freezer.

    1 Reply
    1. re: KarenDW
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      citygirl2009 Feb 22, 2012 12:43 AM

      Thank you :)

    2. DuchessNukem Feb 21, 2012 11:40 PM

      Some tasty ideas on this thread:

      http://chowhound.chow.com/topics/429956

      :)

      1 Reply
      1. re: DuchessNukem
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        citygirl2009 Feb 22, 2012 12:41 AM

        Thanks! XX

      2. s
        superbadkitty Feb 22, 2012 12:34 AM

        Hi, there's an interesting recipe for Tomato Essence by Raymond Blanc in which a LOT of tomato is puréed and filtered overnight through muslin.

        Apparently, apart from serving this as a "soup", this essence could also be jellied or made into a sorbet.

        Not sure how much flavour would be left, but the pulp could still then be added to a large pot of Dhal or Meat Curry, used in cooking Baked Beans or cooked down to make a tomato sauce or tomato jam/relish or even for Soupe de Poisson (Provençal Fish Soup).

        3 Replies
        1. re: superbadkitty
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          citygirl2009 Feb 22, 2012 12:44 AM

          Very interesting.. Thanks :)

          1. re: citygirl2009
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            superbadkitty Feb 22, 2012 01:15 AM

            You're most welcome :) If you get a chance, do let us know what you did with it all in the end!

            1. re: superbadkitty
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              citygirl2009 Feb 22, 2012 06:52 AM

              I sure will! XX

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          soccermom13 Feb 22, 2012 05:17 AM

          I'd make Pam Anderson's Cassoulet-Style Italian Sausages and White Beans. Scroll down to see the recipe:
          http://bigboldbeautifulfood.blogspot....

          This is an outstanding dish. Much more than the sum of its parts. I modify PA's recipe as follows:
          **I use hot Ital. sausage, and I cut it into one inch lengths.
          **I dice the onion; 1.5 inch chunks were too big, IMHO.
          **I use extra garlic---6 cloves rather than 4.
          **Some kinds of cherry tomatoes never do seem to burst--so for those, I use a potato masher to mash them before I add the beans.

          1 Reply
          1. re: soccermom13
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            citygirl2009 Feb 22, 2012 06:52 AM

            Wow that sounds yummy ! Thanks :)

          2. c
            citygirl2009 Feb 22, 2012 08:17 AM

            Ok everyone so I finally went the more predictable route, i.e. halved the tomatoes (took forever!) spread them out skin side down on a sheet sprinkled with salt/pepper and olive oil, I also stuck a few unpeeled garlic cloves for the yummy taste and smell on top and BAM 4 hrs later we have roasted tomatoes! What do you think? Thank you SO SO much for the great advice and recipes :) <3 my fellow foodies, XX

             
             
            4 Replies
            1. re: citygirl2009
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              Miri1 Feb 22, 2012 09:32 AM

              Tomato crisp! Put them in a baking dish. Combine Panko, minced garlic, parsley, salt and pepper, some olive oil, any other herbs you like, maybe some Parmesan cheese, spread over your tomatoes, bake till tomatoes soften and topping is golden. Yummy!

              1. re: Miri1
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                citygirl2009 Feb 22, 2012 10:25 AM

                OMG that sounds delectable! Thanks Miri :)

                1. re: Miri1
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                  cheesecake17 Sep 14, 2012 10:36 AM

                  I make this all the time! Great way to use up lots of tomatoes- and tomato haters love it

                2. re: citygirl2009
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                  LisaPA Feb 23, 2012 05:58 AM

                  Put some of those on top of a pizza - I made a roasted garlic, roasted tomato and pepperoni pizza on Sunday that was pretty awesome.

                3. mamachef Feb 23, 2012 08:01 AM

                  Next time you have a surfeit of tomatoes of any kind, consider a savory tomato bread pudding. Oh so good. Also consider just halving them and letting them macerate with a little basil and garlic, salt pepper and olive oil.....splash of good vinegar is great here. Chill the salsa (this is important) and then use it to dress HOT angel hair pasta - the contrast of the cold sauce and hot pasta is what makes this dish, along with a good dusting of any good shredded hard cheese.

                  2 Replies
                  1. re: mamachef
                    sstrathdee Sep 2, 2012 01:43 PM

                    do you have the recipe for the tomato bread pudding?

                    1. re: sstrathdee
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                      pine time Sep 2, 2012 01:55 PM

                      +2 on the recipe for tomato bread pudding! I have about 4 lbs of grape tomatoes just waiting for the recipe!!

                  2. katz66 Sep 14, 2012 06:05 AM

                    I put mine is a baking pan and put olive oil on them and then some garlic, rosemarry and tyme and some salt and bake them for 45 min. at 300 so they reduce in size and pop . I then toss them with fresh basil and pasta and sprinkle with cheese. Dinner is served. Or do the same thing and put them in a bowl and put crusty bread next to them for a nice startes. Or there is always bread salad use them in it.
                    Using two colors are very pretty.

                    4 Replies
                    1. re: katz66
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                      wonderwoman Sep 14, 2012 06:32 AM

                      roasted tomato and fennel soup

                      toss cherry tomatoes, 6-8 peeled shallots (or 1 large onion, cut into large chunks), 6-8 peeled garlic cloves with olive oil, salt and pepper and spread on a cookie sheet . roast in a 450-degree oven 20-30 minutes. place in saucepan with 4 cups chicken or vegetable stock, 2 sprigs rosemary and a parm rind. bring to a boil, then lower heat and simmer for 30 minutes. remove rosemary and rind before pureeing. i like to let it cool before removing the rosemary and rind.

                      freezes well. can be served hot or at room temp. nice with a dallop of greek yogurt.

                      any tomatoes will work with this soup, but cherry or grape mean not chopping. amounts are flexible.

                      1. re: wonderwoman
                        katz66 Sep 14, 2012 06:38 AM

                        sounds nice.

                        1. re: wonderwoman
                          sstrathdee Sep 14, 2012 07:30 AM

                          sounds great, but where does the fennel come in?

                          1. re: sstrathdee
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                            wonderwoman Sep 14, 2012 10:12 AM

                            oops. add a chopped bulb of fennel to roast with the tomatoes, shallots and garlic.

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