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Too many grape tomatoes! Help!
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 2013-06-26 2:12 PM |
Queen BTich  12411    , |  Subject: Too many grape tomatoes! Help!I've got way too many grape tomatoes between my garden, my uncles garden (he gives us veggies every week) and our CSA. I'm talking about 1/2 grocery bag full, weekly. Edited by Comet 2013-06-26 2:18 PM |
| 2013-06-26 2:23 PM in reply to: Comet |
Expert 1951   | Subject: RE: Too many grape tomatoes! Help! They taste amazing when grilled or sautéed. |
| 2013-06-26 2:23 PM in reply to: Comet |
Elite 3518 Madison, Wisconsin | Subject: RE: Too many grape tomatoes! Help! Originally posted by Comet I've got way too many grape tomatoes between my garden, my uncles garden (he gives us veggies every week) and our CSA. I'm talking about 1/2 grocery bag full, weekly. http://www.thyhandhathprovided.com/2008/08/too-many-cherry-tomatoes.html |
| 2013-06-26 2:35 PM in reply to: amyjotris |
Champion 7704 Williamston, Michigan | Subject: RE: Too many grape tomatoes! Help! Salsa? |
| 2013-06-26 2:38 PM in reply to: Comet |
Regular 5477 LHOTP | Subject: RE: Too many grape tomatoes! Help! Gazpacho--no peeling and raw. I do mine in a blender with lots of parsley, peppers, onion, garlic, Worcestershire, Tabasco, white wine/cider/balsamic vinegar, little xvoo (they're all good, just a little different taste) and some sort of vegetable/tomato juice as a base and lots and lots of garlic. and s &P. I just throw all that in a blender and go. I pulse it cause I like it kinda thick/chunky. I can drink a few cups of that a day. It's great post-training food. I'm jealous of your problem. We don't have any tomatoes yet. |
| 2013-06-26 3:09 PM in reply to: 0 |
Member 5452 NC | Subject: RE: Too many grape tomatoes! Help! I think cherry toms are juicier, so you might need to add a little water or extra oil for get the consistency right. Roasted Tomato Dressing * 1 pint cherry tomatoes * 1 clove garlic, smashed * 1/4 cup extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing * Kosher salt and freshly ground black pepper * 1 tablespoon red wine vinegar * 1 teaspoon sugar * Handful fresh parsley leaves Directions Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized. Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons. Edited by Goosedog 2013-06-26 3:11 PM |
| 2013-06-26 3:10 PM in reply to: Goosedog |
Queen BTich 12411 , | Subject: RE: Too many grape tomatoes! Help! Thanks! The soup and the 'dressing' I can do and freeze. Awesome! |
| 2013-06-26 3:47 PM in reply to: Comet |
| Alpharetta, Georgia | Subject: RE: Too many grape tomatoes! Help! I made this soup once - it calls for 3 pounds of roma tomatoes but I'm sure you could sub grape. Calls for roasting the tomatoes first - it had a great flavor - and Paleo |
. I put everything in my Ninja instead of using an immersion blender.| 2013-06-26 3:49 PM in reply to: lisac957 |
Queen BTich 12411 , | Subject: RE: Too many grape tomatoes! Help! Originally posted by lisac957 I made this soup once - it calls for 3 pounds of roma tomatoes but I'm sure you could sub grape. Calls for roasting the tomatoes first - it had a great flavor - and Paleo OH! I love it. I have regular tomatoes too. I can just use a ton of them for this! |
| 2013-06-26 4:05 PM in reply to: Comet |
Regular 5477 LHOTP | Subject: RE: Too many grape tomatoes! Help! If you're ok with cooking veg first, I have a good one:
Sautee chopped onion and carrots in XVOO until just starting to loose their hardness, add tomatoes and finely chopped/pressed garlic, and crushed red pepper, simmer until carrot are completely soft. Remove from heat and add fresh or dried basil. Let it cool. Add 2T of honey/agave (just a little tiny sweetness, but the soup wont taste sweet), and blend until completely smooth. Add OJ (enough so you can taste orange) and blend again. Chill and serve with grated orange peel and fresh basil garnish. So good. I have a thing for cold soup. |
| 2013-06-26 4:26 PM in reply to: switch |
Sensei Sin City | Subject: RE: Too many grape tomatoes! Help! I would assume a marinara sauce, salsa, or tomato soup would use a lot of them. You may be able to freeze it. I might be tempted to experiment. Throw them in the food processor with some garlic, olive oil, basil and oregano or a pesto. Rough chop for a bruschetta. I could probably make a whole meal on that. nom nom nom |
| 2013-06-26 4:27 PM in reply to: switch |
Extreme Veteran 1648 | Subject: RE: Too many grape tomatoes! Help! I just half them and freeze two cups worth in a bag. Then all winter long I just throw a bag in the rice cooker when I make rice. It's amazing in the winter how flavorful they are. I ran out about a month ago and still have a few weeks before my crop rippens this summer. |
| 2013-06-26 5:02 PM in reply to: Moonrocket |
Regular 5477 LHOTP | Subject: RE: Too many grape tomatoes! Help! Originally posted by MoonrocketI just half them and freeze two cups worth in a bag. Then all winter long I just throw a bag in the rice cooker when I make rice. It's amazing in the winter how flavorful they are. I ran out about a month ago and still have a few weeks before my crop rippens this summer. That's BRILLIANT! |
| 2013-06-26 5:07 PM in reply to: switch |
Champion 16151 Checkin' out the podium girls | Subject: RE: Too many grape tomatoes! Help! Originally posted by switch Gazpacho--no peeling and raw. I do mine in a blender with lots of parsley, peppers, onion, garlic, Worcestershire, Tabasco, white wine/cider/balsamic vinegar, little xvoo (they're all good, just a little different taste) and some sort of vegetable/tomato juice as a base and lots and lots of garlic. and s &P. I just throw all that in a blender and go. I pulse it cause I like it kinda thick/chunky. I can drink a few cups of that a day. It's great post-training food. I'm jealous of your problem. We don't have any tomatoes yet. I love the way you think. Send me a quart please! |
| 2013-06-26 10:01 PM in reply to: pitt83 |
Elite 3972 Reno | Subject: RE: Too many grape tomatoes! Help! Dry them. Cut in half and place cut side up in non stick cookie sheets. Bake at 225 until dried. I keep mine in the fridge and they can last past Christmas. Use as you would sun dried. |
| 2013-06-27 10:36 AM in reply to: bootygirl |
Queen BTich 12411 , | Subject: RE: Too many grape tomatoes! Help! Originally posted by bootygirl Dry them. Cut in half and place cut side up in non stick cookie sheets. Bake at 225 until dried. I keep mine in the fridge and they can last past Christmas. Use as you would sun dried. yes, that would work. But I *HATE* sun dried tomatoes in dishes. I don't know why, but I can't stand them! |
| 2013-06-27 9:01 PM in reply to: Comet |
Elite 3972 Reno | Subject: RE: Too many grape tomatoes! Help! Originally posted by Comet I didn't say you had to eat them. They would be nice and light to ship to me in Reno! (I don't know how to invoke sarc font on my tablet)Originally posted by bootygirl Dry them. Cut in half and place cut side up in non stick cookie sheets. Bake at 225 until dried. I keep mine in the fridge and they can last past Christmas. Use as you would sun dried. yes, that would work. But I *HATE* sun dried tomatoes in dishes. I don't know why, but I can't stand them! |
| 2013-06-27 9:26 PM in reply to: Comet |
Pro 5011 Twin Cities | Subject: RE: Too many grape tomatoes! Help! Salsa homemade pasta sauce (make a huge batch and freeze) bruschetta make a pesto/tapenade type topping "sun dried" or oven roasted tomato hummus halve, toss with olive oil/garlic/basil/sea salt, roast in the oven...then toss with chunks of fresh mozz, basil, and a drizzle of olive oil in pasta Garlic cheese stuffed apps: halve, squeeze out schmerm stuff with a dab of either whipped cream cheese mixed with garlic and herbs or a bit of rondele/boursin/etc. put on cookie sheet and bake right at then end, top with basil leaf and mozz...broil for a wee bit |
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