These were supposed to be Sweet 100s, only they clearly aren't 😠They are teensy with thick skins, very tart. Not great for munching! BUT – they have terrific tomato flavor.
What can I make? Probably relatedly – I have a Foley Food Mill – not sure whether to cook or roast before pressing. (This is all of them.)
by Lori-too
4 Comments
Sauté up some garlic, olive oil, and these bad boys and serve it over pasta
I won’t roast them when they’re that small, because you’re just not gonna be left with anything. I would cook them and pass them through the food mill. You’re not gonna get a lot, but I’m sure what you get will be tasty.
One of my favorite things to do with tons of cherry tomatoes is to make [tomato confit](https://youtu.be/fBB6p_eR1as?si=wNCd9cE6brKOg54R). Fantastic with pasta, on toast, protein, salads, etc.
Otherwise roast it all, blend it, & make a nice tomato sauce.
One of my favourite recipes: [Hot charred cherry tomatoes with cold yoghurt](https://ottolenghi.co.uk/pages/recipes/hot-charred-cherry-tomatoes-cold-yoghurt) from Ottolenghi