Help! What can I do With 2 lbs. of cherry tomatoes?
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 :)
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.
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).
I'd make Pam Anderson's Cassoulet-Style Italian Sausages and White Beans. Scroll down to see the recipe:
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.
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