What to do with approx. 10lbs of Cherry tomatoes?

luigiwu · August 1, 2015

Can I can them with the least amount of work?

I have a blender, food processor but no food mill. How can I preserve some of it for the winter?

shelleybean · August 1, 2015

I would cut them in half and dry most of them. If you don't have a dehydrator you can do it in the oven. I store them in freezer bags and just pull out whatever I need when I need it.

Another easy and quick thing would be to freeze them. Drop them into boiling water for 30 seconds, then into an ice bath for another 30 seconds. Slip the skins off and put them into freezer bags leaving 1 inch of head space and toss them in the freezer for chili and soup.

And you can make a big batch of gazpacho if you have some cucumbers and other veggies.

August 1, 2015

Yummy---slow roast them with chopped garlic & fresh basil- drizzled with olive oil. Just Google slow roasted tomatoes and there is a lot of recipes.

AlittleSalt · August 1, 2015

You could create the, "First Annual Luigiwu Tomato Eating Contest?"

I cut open and started drying seeds from the largest two Gialla Nostale squash yesterday. I let them rest for 3 weeks before cutting them open. I built a shelf in our home to dry them on. That way, I can keep ants away from them. In a few weeks - month, I'll be sending you at least 50 seeds that should be near 100% viable.

Carriehelene · August 1, 2015

I put them on a cookie sheet, freeze them as is, then bag them up on whatever quantity I feel like. Then just thaw and throw in stews or whatever whole. Yummy.

Labradors2 · August 1, 2015

I pick them, put them in plastic bags and freeze them. No need to wash or dry separately as they don't stick together. To use, I run them under warm water and the skin pops off.

Another idea would be to freeze them, skin them, then let them thaw in a colander for several hours to remove a lot of the water before cooking and canning them.

Linda

**coronabarb** · August 1, 2015

All great ideas! I had a gazillion volunteer plants last year, both grape and cherry. I made tomato sauce with them, skins n all. I used an immersion blender and was fine with the results. Cherry tomatoes have a lot of flavor!

Pints - 35 mins in boiling water bath with 1 Tbl lemon juice per jar

http://nchfp.uga.edu/how/can_03/tomato_sauce.html

Durgan · August 1, 2015

Juice them. You seldom have too many tomatoes. The Champion Juicer is not required Just the straining will suffice. This is not for long term storaage but for current use. If the juice if required longer it must be frozen or canned.

http://www.durgan.org/2015/July%2020...%20Juice/HTML/ 27 July 2015 Tomato Juice
First picking of tomatoes of about ten pounds of various. Five pounds of the best were selected for the table and the remainder was made into juice for current use.Tomatoes were cut into quarters, placed in a pot with a liter of water, boiled until soft and hand blended into a slurry.The slurry was strained through a screen and the residue was put through a Champion juicer to extract all nutrients. Two liters plus a glass of juice was obtained and will be utilized for current consumption.

August 1, 2015	#1
luigiwu Tomatovillian™ Join Date: Jun 2013 Location: ny Posts: 1,219	What to do with approx. 10lbs of Cherry tomatoes? Can I can them with the least amount of work? I have a blender, food processor but no food mill. How can I preserve some of it for the winter? __________________ Subirrigated Container gardening (RGGS) in NY, Zone 7!

August 1, 2015	#2
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I would cut them in half and dry most of them. If you don't have a dehydrator you can do it in the oven. I store them in freezer bags and just pull out whatever I need when I need it. Another easy and quick thing would be to freeze them. Drop them into boiling water for 30 seconds, then into an ice bath for another 30 seconds. Slip the skins off and put them into freezer bags leaving 1 inch of head space and toss them in the freezer for chili and soup. And you can make a big batch of gazpacho if you have some cucumbers and other veggies. __________________ Michele

August 1, 2015	#7
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	All great ideas! I had a gazillion volunteer plants last year, both grape and cherry. I made tomato sauce with them, skins n all. I used an immersion blender and was fine with the results. Cherry tomatoes have a lot of flavor! Pints - 35 mins in boiling water bath with 1 Tbl lemon juice per jar http://nchfp.uga.edu/how/can_03/tomato_sauce.html __________________ Corona~Barb Now an Oregon gal

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August 1, 2015	#3
JoParrott Guest Posts: n/a	Yummy---slow roast them with chopped garlic & fresh basil- drizzled with olive oil. Just Google slow roasted tomatoes and there is a lot of recipes.

August 1, 2015	#4
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	You could create the, "First Annual Luigiwu Tomato Eating Contest?" I cut open and started drying seeds from the largest two Gialla Nostale squash yesterday. I let them rest for 3 weeks before cutting them open. I built a shelf in our home to dry them on. That way, I can keep ants away from them. In a few weeks - month, I'll be sending you at least 50 seeds that should be near 100% viable.

August 1, 2015	#5
Carriehelene Tomatovillian™ Join Date: Apr 2015 Location: Upstate NY Posts: 300	I put them on a cookie sheet, freeze them as is, then bag them up on whatever quantity I feel like. Then just thaw and throw in stews or whatever whole. Yummy.

August 1, 2015	#6
Labradors2 Tomatovillian™ Join Date: Jul 2013 Location: Ontario Posts: 3,886	I pick them, put them in plastic bags and freeze them. No need to wash or dry separately as they don't stick together. To use, I run them under warm water and the skin pops off. Another idea would be to freeze them, skin them, then let them thaw in a colander for several hours to remove a lot of the water before cooking and canning them. Linda

August 1, 2015	#8
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Juice them. You seldom have too many tomatoes. The Champion Juicer is not required Just the straining will suffice. This is not for long term storaage but for current use. If the juice if required longer it must be frozen or canned. http://www.durgan.org/2015/July%2020...%20Juice/HTML/ 27 July 2015 Tomato Juice First picking of tomatoes of about ten pounds of various. Five pounds of the best were selected for the table and the remainder was made into juice for current use.Tomatoes were cut into quarters, placed in a pot with a liter of water, boiled until soft and hand blended into a slurry.The slurry was strained through a screen and the residue was put through a Champion juicer to extract all nutrients. Two liters plus a glass of juice was obtained and will be utilized for current consumption.