I just slice them, lightly salt, and eat them raw. Maybe in nice bread with some mayo.
Omelette seems like a recipe for a soggy mess
mvgreco
When there are too many to eat, something we have done is freeze them whole and use them for sauces and cooking in the winter. đ
McBuck2
I started putting them in the freezer whole to make some sauce in the months to come. Also roasted some with onions, garlic, fresh herbs and olive oil, then blended and frozen the sauce. Also dehydrated some cherry tomatoes and froze. It’s my first time for all so just googled how to do it. Better than letting the tomatoes go off because they are ripening faster than we can eat them.
NuancedBoulder
Tomato jam is delish if youâve never tried it.
I put up sauce every year â it reduces the volume and keeps nicely in the freezer.
Or a tomato-watermelon salad is lovely.
You can also freeze gazpacho for the dead of winter when you crave something bright and sunny.
dudeman5790
Gazpacho?
megs-benedict
Were you planning on eating them? How many were you planning on harvesting?
cynicalcatlady
I made the bon appetit tomato galette this week and it used up like 6 heirloom tomatoes and was fantastic. The pastry is the most time consuming part but you can skip and buy premade Iâm sure. Highly recommend the recipe.
Thereâs also a sungold tomato pasta recipe out there thatâs on my list but my sungolds stopped producing so I didnât get a chance to make it.
BLTs are popular (havenât made one though tbh)
Otherwise Iâve been making salsa with all my tomatoes (and poblano peppers).
And bruschetta (fresh bread, sliced and toasted, rub a clove of garlic on both sides. Serve alongside chopped tomato, basil, balsamic vinegar glaze salt and pepper, which I mix up a couple hrs in advance. Sometimes break a ball of burrata on top too)
7 Comments
I just slice them, lightly salt, and eat them raw. Maybe in nice bread with some mayo.
Omelette seems like a recipe for a soggy mess
When there are too many to eat, something we have done is freeze them whole and use them for sauces and cooking in the winter. đ
I started putting them in the freezer whole to make some sauce in the months to come. Also roasted some with onions, garlic, fresh herbs and olive oil, then blended and frozen the sauce. Also dehydrated some cherry tomatoes and froze. It’s my first time for all so just googled how to do it. Better than letting the tomatoes go off because they are ripening faster than we can eat them.
Tomato jam is delish if youâve never tried it.
I put up sauce every year â it reduces the volume and keeps nicely in the freezer.
Or a tomato-watermelon salad is lovely.
You can also freeze gazpacho for the dead of winter when you crave something bright and sunny.
Gazpacho?
Were you planning on eating them? How many were you planning on harvesting?
I made the bon appetit tomato galette this week and it used up like 6 heirloom tomatoes and was fantastic. The pastry is the most time consuming part but you can skip and buy premade Iâm sure. Highly recommend the recipe.
Thereâs also a sungold tomato pasta recipe out there thatâs on my list but my sungolds stopped producing so I didnât get a chance to make it.
BLTs are popular (havenât made one though tbh)
Otherwise Iâve been making salsa with all my tomatoes (and poblano peppers).
And bruschetta (fresh bread, sliced and toasted, rub a clove of garlic on both sides. Serve alongside chopped tomato, basil, balsamic vinegar glaze salt and pepper, which I mix up a couple hrs in advance. Sometimes break a ball of burrata on top too)