Pantry challenge - what to do with frozen cherry tomatoes? - Mothering Forums

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#1 of 12 Old 01-21-2010, 10:46 AM - Thread Starter
 
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I have 3 or 4 gallons of them, frozen whole. Last summer it seemed like a great idea. I like to throw them in frittatas, but we don't need THIS many for that purpose.

So they all have seeds and I'm not squeezing the seeds out or removing the skins (hmm, unless I use my food mill, which I could, but I'd rather save the step if I don't need to).

What delicious things would you make with them? They are homegrown, very sweet - we had a ton of them last year.

Amanda, mom to Everest (12), Alden (10-1/2), Ellery (7-1/2), & Avery (6)
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#2 of 12 Old 01-21-2010, 11:08 AM
 
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I use cherry tomatoes in quick pasta sauces, skin, seeds, and all. Toss in a pan with some olive oil, garlic, capers, red pepper flakes, salt, and pepper. Put on pasta and top with parmesan cheese.
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#3 of 12 Old 01-21-2010, 12:25 PM
 
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I love to roast them! Toss them with a little bit of olive oil (not too much or they'll burn) and some basil & put them in at 400 degrees. Yum!

Mama to A 8/05 and S 11/06
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#4 of 12 Old 01-21-2010, 12:35 PM
 
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Last summer, I got a bumper crop of cherry tomatoes, and I dehydrated them. Could you allow them to thaw out and then cut them in half and dehydrate them?

I use my dehydrated tomatoes the same as "sun dried" in sauces and on pizzas and salads.
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#5 of 12 Old 01-21-2010, 01:50 PM - Thread Starter
 
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I love to roast them! Toss them with a little bit of olive oil (not too much or they'll burn) and some basil & put them in at 400 degrees. Yum!
Do you just eat the with a fork, or use them on or in something? How do you know when they are done?

Amanda, mom to Everest (12), Alden (10-1/2), Ellery (7-1/2), & Avery (6)
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#6 of 12 Old 01-21-2010, 01:50 PM - Thread Starter
 
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Last summer, I got a bumper crop of cherry tomatoes, and I dehydrated them. Could you allow them to thaw out and then cut them in half and dehydrate them?

I use my dehydrated tomatoes the same as "sun dried" in sauces and on pizzas and salads.
I tried dehydrating some but they stuck terribly to my dehydrator and made a mess. I was scared off, LOL. It did seem like a good idea. Any tips?

Amanda, mom to Everest (12), Alden (10-1/2), Ellery (7-1/2), & Avery (6)
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#7 of 12 Old 01-21-2010, 01:51 PM - Thread Starter
 
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I use cherry tomatoes in quick pasta sauces, skin, seeds, and all. Toss in a pan with some olive oil, garlic, capers, red pepper flakes, salt, and pepper. Put on pasta and top with parmesan cheese.
That sounds too simple and good to be true - almost! Will try. Thanks.

Amanda, mom to Everest (12), Alden (10-1/2), Ellery (7-1/2), & Avery (6)
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#8 of 12 Old 01-21-2010, 02:20 PM
 
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I tried dehydrating some but they stuck terribly to my dehydrator and made a mess. I was scared off, LOL. It did seem like a good idea. Any tips?
I spray my trays with PAM type spray oil, just a bit thou.

As for eating up the tomatoes.... I made a chunky sauce from some frozen romas that I had cut in half and froze. Big pan, a bit of water, let simmer for a while. Took a stick blender and pureed a little more than half of that.

It made a wonder thick, chunky tomatoe sauce that we then seasoned and used for a few different meals.
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#9 of 12 Old 01-21-2010, 05:29 PM
 
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Cream of tomatoe soup!



Yes oil your dehydrator trays lightly first... it will help!

Resistance is futile Matey
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#10 of 12 Old 01-22-2010, 12:56 AM
 
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Do you just eat the with a fork, or use them on or in something? How do you know when they are done?
I do both. Personally, I could (and have) eaten an entire batch with a fork, but I have put them in sauces for my kids. Yummy both ways.

Let me think, I think it's 400 degrees for 15-25 minutes.

Mama to A 8/05 and S 11/06
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#11 of 12 Old 01-22-2010, 01:16 AM
 
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http://whatsforlunchhoney.blogspot.c...chini-and.html

Savory Clafoutis: Tomato Zucchini and Goat Cheese Clafoutis

Yum!

I am not crunchy enough for this forum. Everyday I get a little crunchier though! :
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#12 of 12 Old 01-24-2010, 01:04 AM
 
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I love to roast them! Toss them with a little bit of olive oil (not too much or they'll burn) and some basil & put them in at 400 degrees. Yum!
This is what I do too - with a bit of sea salt and garlic as well They generally pop and get a little soupy at first and then cook down. I love them on crackers or little crostini. I cook mine longer than the 15-20 min mentioned, but I do it on lower heat. I'm sure both ways are delicious!

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