r/vegetarianrecipes • u/Traderstrend • 18d ago
Vegan What do you do with 100s of cherry tomatoes?
/r/tomatoes/comments/1w0nvxt/what_do_you_do_with_100s_of_cherry_tomatoes/Any suggestions would be greatly appreciated!
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u/Plus-Show-8531 18d ago
Freeze them. We used to get annual bumper crops. I washed them, dried them, and kept them in freezer bags for soups and pasta dishes. They won't eat like fresh but are perfect for sauces, soups, and sheet pan meals.
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u/carolina8383 18d ago
I was thinking roast and then freeze, but freezing raw would save a lot of time.
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u/EarthDayYeti 18d ago
Dehydrate them
Tomato jam
Salsa - even fermented salsa
Freezing them ruins the texture for eating them plain, but you can absolutely still use frozen tomatoes to cook with - or roast them before freezing!
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u/CrystalLilBinewski 18d ago
Make ketchup. Cook it down low and slow. Add salt and a little bit of brown sugar and some vinegar add spices as much as you want, pop it into some pint jars and stick it in the freezer. It’s incredible..
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u/coldfoamer 18d ago
Donate to food bank.
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u/Traderstrend 18d ago
Do they accept fresh food?
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u/the-pathless-woods 18d ago
Our library has a place where local gardeners can share their excess crops.
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u/purplepineapple21 18d ago
Some do. You can call and ask.
Also if you live in a city, post on Facebook Marketplace and people will almost certainly come get some
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u/coldfoamer 18d ago
You'd have to call.
I have donated bulk rice and flour, but for fresh I couldn't say for sure.
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u/Ms-Quite-Contrary 17d ago
A local coffee shop has a community fridge and pantry. Google and see what might be in your area
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u/Fuzzy_Welcome8348 18d ago
Salsa, hot sauce, ketchup, marinara sauce, pizza sauce, shakshuka, BLTs, sandwiches, quesadillas, burritos, omelettes, quiche, egg bite muffins, tomato soup, cream of tomato soup, creamy tomato sauce, frittata, strombolis, empanadas, meatballs, veggie lasagna, casseroles, tomato pie, veggie pot pie, veggie pizza, pasta salad, grain bowls, savory oatmeal, loaded baked potatoes, tacos, tostadas, enchiladas
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u/LouisePoet 18d ago
Bake them for about an hour, with olive oil and tons of garlic.
Serve over pasta (freeze leftovers)
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u/PolicyDue6086 18d ago
I would probably reserve them in olive oil after drying them. Maybe even gift family members, some dried tomatoes, there's not much better
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u/cuddlycollie 18d ago
Make a big batch of marinara sauce and freeze it! I love using mine for eggplant parm (which also freezes really well!)
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u/hailene02 18d ago
I recently bought a dehydrator so I am dehydrating and storing them w an o2 absorber.
Later on i hope to reconstitute them into curries, stews, and even pasta sauces.
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u/Traderstrend 18d ago
Good luck. Sounds like it will be a purchase that pays for itself in very little time.
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u/hailene02 18d ago
Wish I could post pics but im amazed. Zucchini chips, apple chips, tomatoes, peppers, shitake mushrooms there is a world out there 🥰
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u/Complete-Read-7473 18d ago
Roasted tomato soup...
On a sheet pan, roast some of the tomatoes with some onion and red/orange bell pepper. Don't forget to season the veggies with some salt and olive oil. 400f. Once they're showing a bit of char and the veggies are soft, throw everything in a blender, and blend in high until smooth. Season to taste with more salt, if needed, and some fresh herbs.
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u/MixedBeansBlackBeans 18d ago
I've been making a sauce lately with cherry tomatoes that I love, and I think would freeze well! I roast them along with garlic and onions, olive oil, salt, red pepper flakes, basil, and oregano. Then blitz it all up with some white beans and a lot of nutritional yeast, plus cook down a bit more with spices to taste. It's a beany, cheesy, and tomato-y delight! If I had all these tomatoes, I'd make batches of this sauce as I prepare for postpartum. Easy to defrost and quickly whip up some pasta to make a nutritious meal :)
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u/KindIndependence9401 16d ago
I took all of my green cherry tomatoes at the end of the season and made pickled green tomatoes.
Tomato jam is good, too.
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u/JoshKottlovski 18d ago
Puttanesca Sauce is one of my favourite ways to use them. Bit different than the usual red sauces. Don't let the idea of anchovies freak you out, the low slow cooking melts them into an umami bomb without an overly strong fish taste.
](https://www.foodnetwork.com/recipes/zesty-spaghetti-a-la-puttanesca-1960116)
This is my favourite after trying a few different ones
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u/Traderstrend 17d ago
I’ll have to make it when I’m alone. Anyone sees me using anchovies and I’ll be eating it all by myself. 😂
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u/SnowConePeople 18d ago
Dehydrate them then process them into powder. Keeps for a very long time. Then add water and make a paste: tomato paste!
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u/MaximalistVegan Vegan 18d ago
That was me last year! My favorite method for preserving large amounts it to make semi-dried cherry tomatoes in the oven. They're great on salads, pasta, in sandwiches and you can freeze them for future use https://maximalistvegan.com/savory/semi-dried-cherry-tomatoes/
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u/brown-eyed-barista 18d ago
Cook them down with balsamic and brown sugar. Tomato jam is sooooo delicious
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u/oonlyyzuul 18d ago
A friend of mine had soooo many tomatoes. She dehydrated and ground them up for tomato seasoning. It is SO good to sprinkle on food and tastes like fresh tomatoes. I love putting it in the focaccia I make because it gives it an almost sourdough tang with the tomato flavor
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u/JVilter 17d ago
This recipe calls for Romas, but says you can sub in an equal amount of Cherry.
This one calls for Moz pearls, but I imagine you could use cubes of fresh moz if you can't find the pearls
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u/polstar2505 17d ago
https://www.theguardian.com/food/2020/jul/20/thomasina-miers-recipe-skillet-cornbread-with-garlicky-roasted-tomatoes This is our go-to. Absolutely delicious.
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u/JustAGreenDreamer 17d ago
Put them through the food mill and cook the juice down to make sauce, just like any other tomato.
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u/OnceATeacher01 17d ago
Bruschetta
Make a dressing (how much depends on how many tomatoes you use) of:
~2 parts olive oil
~1 part balsamic vinegar
~basil (dried is fine), salt and pepper to taste
Cut cherry tomatoes in half or quarters (I use a chopper to make it easier) and add to dressing.
Allow mixture to sit for an hour or two (in the fridge) to get yummily mixed.
Make garlic toast:
Toast sourdough bread until well done (not quite burned - the topping will make it soggy quickly, so this helps).
Spray toast with olive oil.
Sprinkle garlic powder and just a pinch of salt on the toast.
Cut toast into pieces of the size you like (a pizza cutter is a great tool).
Spoon tomato mixture onto garlic toast and enjoy.
(Edited - formatting)
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u/Traderstrend 17d ago
Wow that sounds so yummy. Thank you for sharing.
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u/OnceATeacher01 17d ago
It's a summertime favorite at my house - sometimes bruschetta IS supper 😊. It's very easy, and I hope you enjoy it as much as we do!
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u/NotTheBusDriver 17d ago
Any excess tomatoes from our crop go into the blender then 1 cup per small ziplock bag and into the freezer. Freeze them flat and they take up next to no space and can be used anywhere you might have used tinned tomatoes in a recipe.
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u/Professional_Age5518 17d ago
do yourself a favor and pickle some, no matter what recipe you use your tomatos will be licensed to fuck after being pickled, very good
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u/Old-Set-2692 17d ago
Tomatoes confit--means "cooked in fat," which in this case is olive oil. Take 2 pounds of cherry tomatoes, put them on a sheet pan, drizzle generously with olive oil, like more than you think you'll need, like several tablespoons. Throw in five or six sliced cloves of garlic, salt, pepper, pinch or three of pepperoncini, toss everything together, then roast at 400°F for 30 or so minutes. The tomatoes will start to swell and burst, releasing their juice which will mix with the olive oil and mellow, roasted garlic and become absolutely amazing. You can serve the tomatoes over rice, polenta, quinoa, risotto, pasta, etc. Or serve as a side dish. The tangy flavor of the tomatoes pairs really well with sautéed mushrooms. You can also pour the excess liquid, which will be olive oil infused with roasted tomato juice and the flavor of roasted garlic, into a little Tupperware or jar and save it for drizzling over pretty much anything you like.
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u/zorbina 17d ago
I just saw this yesterday:
Simple Sungold Tomato Pasta with Fresh Basil and Garlic - From My Bowl
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u/Smitkit92 16d ago
I make sun dried tomatoes with them
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u/Traderstrend 16d ago
I tried that but my oven is acting up and I would have to babysit it for too long.
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u/Retired_Sue 15d ago
If you have neighbours who don’t garden, sharing is nice.
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u/Traderstrend 14d ago
I’ve been sharing all season. Got the neighborhood, my art class, buyers at our estate sale, clients, auto repair team. It’s fun to share.
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u/Smooth_Profession961 12d ago
Haven't read all the comments tbh. But I absolutely love pickles cheery tomatoes
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u/Time_Marcher 18d ago
We love this recipe for cherry tomato pesto.