Make a quick pasta sauce! Garlic and olive oil in a pan til it becomes fragrant. Add a little onion if you want, cook that until translucent ad then just toss in the cherry tomatoes whole, skin and all. Cover the pan and cook for a few minutes then hit them with a potato masher. Add some salt and pepper. Cook until the tomatoes are mostly broken down and add some basil. Let it simmer for 20-30 minutes and toss with your favorite pasta and just a little of the pasta water.
Or you could make some basil pesto, half the tomatoes, and mix with some fresh mozzarella pearls.
They make an excellent Greek salad halved and mixed with red onion, cucumber, bell pepper, oregano, dill, oil, vinegar, and feta.
Possibilities are endless really. Cherry tomatoes are pretty versatile.
jliebs1
gazpacho or add them into a nice pasta with home made pesto and cubed mozzerella
Successful-Plum4899
My favorites! Keep on kitchen counter and use with sandwiches (instead of pickles) and throw into salads all Summer long. Keep well without refrigeration and produce tons! Three plants produce more than needed and from June through September easily, but I eat them with breakfast lunch and dinner as a garnish.
jenfeweber
Bruschetta!
Jealous_Cucumber_567
You make-a da pasta
procrasstinating
Oven roast them.
AromaticPatience693
Cut them in half, remove seeds inside, place them on a tray in an oven at temp 100 for 2 hours to dry them; add in a jar with olive oil and raw garlic…Italian dried tomatoes recipe
DadsRGR8
I like to put some olive oil in a roasting pan with a sliced onion and some chicken thighs or sausages. When the meat is almost done, toss in a slew of tiny tomatoes, some chopped garlic and some rosemary. A little salt and pepper too. Continue roasting till the tomatoes burst. Yum.
This is my favorite guest dinner recipe. Toss is in zucchini or peppers, throw in small potatoes or diced sweet potatoes. Toss is a pound of chopped uncooked bacon. The smell is awesome and the taste is even better.
not_now_chaos
Roast them and toss with pasta. A bunch of tiny cherry tomatoes with a cut onion, some garlic (whole cloves, chopped, minced – however you like), maybe bell peppers, some basil. Add olive oil, salt, pepper, herbs, whatever spices you like. Roast under the broiler until the veggies are looking good. Toss with pasta and a bit of the pasta water. You can also add a brick of cream cheese or sheep milk feta when roasting for a creamier cheesy sauce.
bus_travels
Eat by the handful
wanna_be_green8
Are these cherry currant tomatoes? I love the abundance of tiny deliciousness they provide. I roast them whole and have never had an issue with the skins not breaking. If I did is just tap then with a masher while hot.The seeds are so small, not worth removing.
Hughsey1
We freeze portion size bags and they make an instant pasta sauce with garlic onion and basil. Nice taste of summer in winter months.
DiogenesLoveTub
You should try to make at least one focaccia.
MentallyMusing
Kebabs… With or without skewers 🍡
TheGardener88
Freeze in gallon ziplocs and use for tomato basil soup some winter afternoon. I also dry quite a few to add to pasta and one pot dishes all year long.
CPLCraft
Get some mozzarella pearls and some pesto with some balsamic vinegar and make a salad with that. Only a little vinegar tho
QMDi
Scramble some eggs with a handful of tomatoes and a bit of onion. Add a bit of chopped herbs at the end. Good for breakfast or dinner.
baseballbear
find a lao neighbor that will make you papaya salad
FlyWtMe87
Eat them.
whiteye65
We had one vine and they never made it in the house. I ate them all. Wife not happy.
HelloPanda22
My toddlers love these!!! They’re prolific and so perfect for snacks. If you’ve got any little ones near by, let them loose on your tomato plants!
MelzaB
I put a portion in freezer bag with a couple cloves of garlic and a big piece of basil. In the winter when you’re cold and grumpy heat a skillet with some olive oil add tomatoes and garlic and cook down near the end add the basil. You can use it as a sauce for chicken or pasta and I always serve these at get togethers on top of crackers spread with Boursion cheese which is freaking delicious.
Eta if you like a smooth sauce just chuck it in the blender
whoknowswhat5
Salsa
00Pueraeternus
Munchmunchmunch….but seriously make tomato puree. Drop them in boiling water for a couple of seconds and then refresh in cold water. Let them drain in a colander for a while then rub through a course strainer (or fine colander) to catch the skins. Bottle and sterilize in the normal way, or just portion and freeze. Either way you’ve got a stunning ripe tomato base for anything from tomato soup to ragu Bolognese.
No_Faithlessness1532
Cut in half and dry them.
SmowlyOwly
Tomato soup! Roast these wth garlic, peppers, onions etc. Blend up and add a bitta cream and simmer. Oh, and grilled cheese. A must 😂
Kusakaru
Sun dry them!
OpenDoorFarm
Pickle them!
Quick pasta sauce: heat a bit of olive oil, add some garlic and basil (oregano or Italian mix herbs works too), toss in the tomatoes and sautee/heat until tomatoes burst and soften, add salt and fresh cracked pepper to taste. If you have parmesean, toss some in. Toss your pasta in to coat.
You can puree and cook down to sauce or paste.
Caprese salad.
WINSTONTHEWOLF1287
Eat with cottage cheese, make sauce.
dice and mix with red onion, red wine vinegar, salt, pepper, garlic, basil, spread on sandwiches and toasted slices of baguette.
Beautiful-Process-81
Roast in the oven with garlic, onion, and bell peppers, topped with olive oil. Put into blender with cream and parm. Tada! My favourite pasta sause
SerenaLeo3214
Toss them into the freezer, when you unfreeze them the skin slides off. I like to add them to any food.
Try to sun dry?
Glorybix44
Put them in a large deep roasting pan, add generous amount of olive oil, fresh garlic, any herbs you like. Bake 375 F for about 1 hour, check to make sure not burning. Don’t cover as you want them to dry out, to desired consistency. If you don’t like the skin texture, puree in blender for a smooth sauce. They freeze well.
Plastic-Response-991
Google ‘tiktok pasta’. Very simple and delicious meal. Perfect way to use small tomatoes
Just made tomato confit for the first time ever with a surplus of tiny cherry tomatoes… I will NEVER be without this in my fridge again! It’s super easy, cheap and insanely delicious and versatile!
Fishon72
Chef here.
I “burst” them into the sink, removing all the seeds, then rough chop them and make salsa. I’ve changed from cilantro to lime basil, it’s more heat tolerant and yields more!
I wish there was a way to save them all!!
Leftblankthistime
Make a little sauce? 🤣
GrowingBacktotheLand
I run them through my food mill and make sauce to can. It makes the best pizza sauce or “spaghetti Oh!” sauce because it is sweet.
differentiatedpans
Roasted tomato pasta.
788mica
There are some good crockpot recipes with them and beef- they burst in your mouth
Gjardeen
I just did Ina Garten’s summer pasta salad with some of ours of a similar size and it was delicious!
popdog2013
I have the same issue and this is what I do that is very simple and tastes wonderful. The hardest part is the stemming but it really takes no time. I use these roasted bits for everything.
1. Rinse & stem them ( I do this watching a movie)
2. Preheat your oven to 400
3. Sprinkle with olive oil, garlic powder, salt, pepper and any Italian spice you like.
45 Comments
This is delicious! https://feelgoodfoodie.net/recipe/baked-feta-pasta/
* Can them
* Put them in salads
* Eat them as snacks
* Give them to neighbors
* Make salsa
* Make pasta sauce
That’s a few ideas I came up with
Lookup fermentation. Lots on YouTube
Make a quick pasta sauce! Garlic and olive oil in a pan til it becomes fragrant. Add a little onion if you want, cook that until translucent ad then just toss in the cherry tomatoes whole, skin and all. Cover the pan and cook for a few minutes then hit them with a potato masher. Add some salt and pepper. Cook until the tomatoes are mostly broken down and add some basil. Let it simmer for 20-30 minutes and toss with your favorite pasta and just a little of the pasta water.
Or you could make some basil pesto, half the tomatoes, and mix with some fresh mozzarella pearls.
They make an excellent Greek salad halved and mixed with red onion, cucumber, bell pepper, oregano, dill, oil, vinegar, and feta.
Possibilities are endless really. Cherry tomatoes are pretty versatile.
gazpacho or add them into a nice pasta with home made pesto and cubed mozzerella
My favorites! Keep on kitchen counter and use with sandwiches (instead of pickles) and throw into salads all Summer long. Keep well without refrigeration and produce tons! Three plants produce more than needed and from June through September easily, but I eat them with breakfast lunch and dinner as a garnish.
Bruschetta!
You make-a da pasta
Oven roast them.
Cut them in half, remove seeds inside, place them on a tray in an oven at temp 100 for 2 hours to dry them; add in a jar with olive oil and raw garlic…Italian dried tomatoes recipe
I like to put some olive oil in a roasting pan with a sliced onion and some chicken thighs or sausages. When the meat is almost done, toss in a slew of tiny tomatoes, some chopped garlic and some rosemary. A little salt and pepper too. Continue roasting till the tomatoes burst. Yum.
This is my favorite guest dinner recipe. Toss is in zucchini or peppers, throw in small potatoes or diced sweet potatoes. Toss is a pound of chopped uncooked bacon. The smell is awesome and the taste is even better.
Roast them and toss with pasta. A bunch of tiny cherry tomatoes with a cut onion, some garlic (whole cloves, chopped, minced – however you like), maybe bell peppers, some basil. Add olive oil, salt, pepper, herbs, whatever spices you like. Roast under the broiler until the veggies are looking good. Toss with pasta and a bit of the pasta water. You can also add a brick of cream cheese or sheep milk feta when roasting for a creamier cheesy sauce.
Eat by the handful
Are these cherry currant tomatoes? I love the abundance of tiny deliciousness they provide. I roast them whole and have never had an issue with the skins not breaking. If I did is just tap then with a masher while hot.The seeds are so small, not worth removing.
We freeze portion size bags and they make an instant pasta sauce with garlic onion and basil. Nice taste of summer in winter months.
You should try to make at least one focaccia.
Kebabs… With or without skewers 🍡
Freeze in gallon ziplocs and use for tomato basil soup some winter afternoon. I also dry quite a few to add to pasta and one pot dishes all year long.
Get some mozzarella pearls and some pesto with some balsamic vinegar and make a salad with that. Only a little vinegar tho
Scramble some eggs with a handful of tomatoes and a bit of onion. Add a bit of chopped herbs at the end. Good for breakfast or dinner.
find a lao neighbor that will make you papaya salad
Eat them.
We had one vine and they never made it in the house. I ate them all. Wife not happy.
My toddlers love these!!! They’re prolific and so perfect for snacks. If you’ve got any little ones near by, let them loose on your tomato plants!
I put a portion in freezer bag with a couple cloves of garlic and a big piece of basil. In the winter when you’re cold and grumpy heat a skillet with some olive oil add tomatoes and garlic and cook down near the end add the basil. You can use it as a sauce for chicken or pasta and I always serve these at get togethers on top of crackers spread with Boursion cheese which is freaking delicious.
Eta if you like a smooth sauce just chuck it in the blender
Salsa
Munchmunchmunch….but seriously make tomato puree. Drop them in boiling water for a couple of seconds and then refresh in cold water. Let them drain in a colander for a while then rub through a course strainer (or fine colander) to catch the skins. Bottle and sterilize in the normal way, or just portion and freeze. Either way you’ve got a stunning ripe tomato base for anything from tomato soup to ragu Bolognese.
Cut in half and dry them.
Tomato soup! Roast these wth garlic, peppers, onions etc. Blend up and add a bitta cream and simmer. Oh, and grilled cheese. A must 😂
Sun dry them!
Pickle them!
Quick pasta sauce: heat a bit of olive oil, add some garlic and basil (oregano or Italian mix herbs works too), toss in the tomatoes and sautee/heat until tomatoes burst and soften, add salt and fresh cracked pepper to taste. If you have parmesean, toss some in. Toss your pasta in to coat.
You can puree and cook down to sauce or paste.
Caprese salad.
Eat with cottage cheese, make sauce.
dice and mix with red onion, red wine vinegar, salt, pepper, garlic, basil, spread on sandwiches and toasted slices of baguette.
Roast in the oven with garlic, onion, and bell peppers, topped with olive oil. Put into blender with cream and parm. Tada! My favourite pasta sause
Toss them into the freezer, when you unfreeze them the skin slides off. I like to add them to any food.
Try to sun dry?
Put them in a large deep roasting pan, add generous amount of olive oil, fresh garlic, any herbs you like. Bake 375 F for about 1 hour, check to make sure not burning. Don’t cover as you want them to dry out, to desired consistency. If you don’t like the skin texture, puree in blender for a smooth sauce. They freeze well.
Google ‘tiktok pasta’. Very simple and delicious meal. Perfect way to use small tomatoes
Make [this focaccia](https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/) but press the halved tomatoes all over the top before the second rise and add extra salt just before baking to counter the tomatoes. This was always how I used up lots of little cherry tomatoes.
Just made tomato confit for the first time ever with a surplus of tiny cherry tomatoes… I will NEVER be without this in my fridge again! It’s super easy, cheap and insanely delicious and versatile!
Chef here.
I “burst” them into the sink, removing all the seeds, then rough chop them and make salsa. I’ve changed from cilantro to lime basil, it’s more heat tolerant and yields more!
I wish there was a way to save them all!!
Make a little sauce? 🤣
I run them through my food mill and make sauce to can. It makes the best pizza sauce or “spaghetti Oh!” sauce because it is sweet.
Roasted tomato pasta.
There are some good crockpot recipes with them and beef- they burst in your mouth
I just did Ina Garten’s summer pasta salad with some of ours of a similar size and it was delicious!
I have the same issue and this is what I do that is very simple and tastes wonderful. The hardest part is the stemming but it really takes no time. I use these roasted bits for everything.
1. Rinse & stem them ( I do this watching a movie)
2. Preheat your oven to 400
3. Sprinkle with olive oil, garlic powder, salt, pepper and any Italian spice you like.
4. Roast them until they are juicy and wrinkled
5. Cool & freeze in a freezer bag