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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 :)

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  1. 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. 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: citygirl2009

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

        1. 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.

          1 Reply
          1. 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

              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

                OMG that sounds delectable! Thanks Miri :)

                1. re: Miri1

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

                2. re: citygirl2009

                  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. 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

                    do you have the recipe for the tomato bread pudding?

                    1. re: sstrathdee

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

                  2. 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

                      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

                          sounds great, but where does the fennel come in?

                          1. re: sstrathdee

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