Cherry tomoatoes. I have a small pail of them. What to do?

M

Marg CDN

Well-known member
I am trying to keep my friend's garden under control during her absence. But these guys are getting beyond me.

I put them into a pasta with other veg, with mini bocconcini, tabbouleh, into small sandwiches. Had friends over for plates of them with dinner. But I don't want to can them or make sauces because they are so much skin.

Any suggestions on how else to use them? My friend puts lots of work into her garden and I sure want to respect the result.

 
Here's another pasta you might like-REC: Pasta with Kalamata olives & Roasted Cherry Tomato Sauce...

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Serving Size: 6

Ingredients:

2 1/2 lbs. cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon Hot Pepper Flakes
3 tablespoons chopped fresh oregano
1 lb. Farfalle Pasta
1/2 cup Pitted Kalamata Olives, halved, or other bri
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/
1/4 cup pine nuts, toasted

Directions:

1. Position rack in center of oven and preheat to 375∞F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

 
Rec: Pearl Couscous with Olives and Roasted Tomatoes -- Had an abundance of cherry

tomatoes myself last week (and had already supplied the neighborhood with as many as they would take...lol) so I roasted them for this yummy recipe. My cherry tomatoes were kinda large so they took a little longer in the oven to reach the desired state.

Pearl Couscous with Olives and Roasted Tomatoes
Gourmet | September 2002

Yield: Makes 6 servings

For roasted tomatoes and dressing
2 pints red grape or cherry tomatoes (1 1/2 pound)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:

Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous:

Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes.

Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Cooks' note: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

http://www.epicurious.com/recipes/food/views/Pearl-Couscous-with-Olives-and-Roasted-Tomatoes-107025

 
Here's a blast from the past--Sally/CT's "Andrea's Garlic Salad"...

Andrea's Garlic Salad


Recipe By: Andrea-Sally's Sister
Serving Size: 6

Ingredients:

***DRESSING***
Mix together and refrigerate at least 2 hours
3/4 cup extra virgin olive oil
1 lemon, juice of
3 cloves garlic, crushed, up to 5
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
***SALAD***
1 head romaine lettuce
1/2 lb. bacon, cooked crisp and diced
2/3 cup almonds, toasted
1/3 cup Parmesan cheese
1 cup Swiss cheese, julienned
2 cups sliced plum tomatoes, or cherry tomatoes,
1 cup croutons

Directions:

1. Toss everything together and add the croutons last.

2. Source: "Gail's" S(Forum Member): "Sally/CT"

 
Also want to try these Oven-Dried Tomatoes, using

the sungolds and tiny cherry tomatoes from the garden, and then use them in the
Oven-Dried Tomato Tart with Goat Cheese and Black Olives (next recipe)...but I'm planning to use feta in place of the goat cheese (not a fan of goat cheese).

Oven-Dried Tomatoes (1 pint)

2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper

Pre-heat the oven to 225° F.
Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
Spread them out on a parchment-lined cookie sheet and place in the oven.
Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

http://www.food.com/recipe/oven-dried-tomatoes-14681

 
I make a similar tart with goat cheese & this is a grand idea, to roast the tomatoes. Betting it

will be far better. Thanks Pat.

 
Thank you all. I'm making a few of these this weekend. Pat the drying idea to give

to my friend is ideal. I know she will be less discouraged seeing that she is actually gong to be able to use some of the crop, somehow. Doing that today and picking up more tomorrow.

 
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