What to do with cherry tomatoes?? I need to cook down or process them into something

C

cheezz

Well-known member
Have been eating handfuls a day and need to do something else. I have lots of beefsteaks too. I think I'll halve and roast some and turn the rest into pasta sauce.

Suggestions?

 
Pick some green and make tomolives for an antipasto platter. Roast them to

the point they are a bit like "raisins" an add to a salad. Pan roast them in some olive oil and use for a pasta sauce. I think they are wonderful in salads--great flavor when so ripe when hand picked.

 
REC:Roasted Cherry Tomatoes

I found this recipe last summer and can't count the number of times I made them...they are just TDF served over Ottolenghi's Fresh Corn Polenta.

Roasted Cherry Tomatoes

Total Time: 25 min
Prep: 5 min
Cook: 20 min

Yield: 8 servings

Level: Easy

Ingredients

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Copyright 2001,Barefoot Contessa Parties!, All Rights Reserved

http://www.foodnetwork.com/recipes/ina-garten/roasted-cherry-tomatoes-recipe.html

 
This tomato and olive sauce for fish is addictive, and can be used for other dishes.

Spicy Sauteed Fish with Olives and Cherry Tomatoes

Ingredients
• 1/4 cup olive oil
• 2 pounds tilapia or red snapper fillets
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup Kalamata olives or other brine-cured black olives, chopped
• 6 garlic cloves, minced

Preparation

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

http://www.epicurious.com/recipes/food/printerfriendly/spicy-sauteed-fish-with-olives-and-cherry-tomatoes-106470

 
I roast mine along with other tomatoes and make fabulous tomato sauce which is very rich

and I use the sauce for pizza, pasta, in soups, etc. I roast a half sheet pan at a time and always add 1 head of garlic to roast along with it. It all goes into the food processor. I never peel the tomatoes, no need to.

 
Excellent suggestion, Lana. I've been making this ever since I found it in 2007, and it is

delicious served over angel hair pasta.

 
Freeze cherry tomatoes whole and keep for sauces later

Can do with halved Beefsteaks or other tomatoes too- just squeeze out the first. Leave cherry tomatoes whole though.

 
We like this Pearl Couscous with Olives and Roasted Tomatoes

Pearl Couscous with Olives and Roasted Tomatoes
Yield: Makes 6 servings

For roasted tomatoes and dressing
2 pints red grape or cherry tomatoes (1-1/2 pounds)
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.

Source: Sept 2002 Gourmet

http://www.epicurious.com/recipes/food/views/pearl-couscous-with-olives-and-roasted-tomatoes-107025

 
Rec: Roasted-Vegetable Panzanella

Roasted-Vegetable Panzanella

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

Yield: Makes 6 to 8 servings

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil

Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Source: 6/06 Gourmet http://www.epicurious.com/recipes/food/views/234991

Pat's notes: Gooood schtuff! Used cannelini beans, and aged balsamic as that's what I had on hand. Will be making this often...simple and good. Would be good with bocconcini too.

http://www.epicurious.com/recipes/food/views/234991

 
Another fave....Grilled Steak Salad with Green Beans and Blue Cheese

Grilled Steak Salad with Green Beans and Blue Cheese

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.
Servings: Makes 6 servings.

1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.

Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.

Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.

Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

Source: 6/01 Bon Appétit

http://www.epicurious.com/recipes/food/views/105157

 
Have made this so many times I just wing it now. Sometimes I just make the sauce first then nestle

the tilapia or snapper or whatever fish I'm using, into the sauce, bypassing the fish-frying stage, and just let the fish cook in the sauce (doesn't take long). Cilantro works instead of parsley.

 
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