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View Full Version : What To Do With Cherry Tomatoes???


Greendriver
07-23-2009, 06:35 PM
We got a gal or more of vine ripened little pear shaped cherry tomotoes already picked and I got to figure out something to do with em before they go bad. I don't know the type / name of these but they are a little different than the standard "round" cherry tomatoes by their pear shape and I believe they have a better flavor so I don't want to lose em. As small as they are I'd rather not get into the hot bath and peel thing so I'm struggling to find something to do with em. Anybody got some idears???

GreasePig
07-23-2009, 06:40 PM
Roast them with garlic, onions and some olive oil. They will "pop" and release lots and lots o' flavor. After that, I let them cool a bit and dump them into the blender with cilantro, more onions etc for salsa or taco sauce. Be sure and put all the juices in the blender and you can even deglaze the roasting pan and get all the goodies if you want.

GreasePig
07-23-2009, 06:40 PM
Or you could just make a salad... BWAHAHAHAHA!

Meat Burner
07-23-2009, 07:06 PM
Blanch em, peel em, cut in half and deseed em, and freeze em for winter strews, sauces, etc. Works great. PITA, but sure is good later.

NCGuy68
07-23-2009, 07:25 PM
^^^ I've done that in the past but didn't bother to deseed them. Come in handy for winter cookin'.

BobBrisket
07-23-2009, 08:16 PM
Freeze them whole and fresh. They are great to have in the winter for salsa, soups, stews, sauce, etc when you can't get a decent mater during that time of year. I'm about finishing a bag of yellow pear maters from last year. I love em.

thedirtman
07-23-2009, 08:26 PM
shishkobabs

peaspurple
07-23-2009, 08:40 PM
You could cut em in half and mix with cucumber, red onion and black and green olives. Toss that in italion or red wine vinegarette and enjoy. Also freeze the rest or the winter months..

BBQ Bandit
07-23-2009, 08:46 PM
Your own private salsa....

BobBrisket
07-23-2009, 09:26 PM
With cucumber and drenched in a balsamic and sugar reduction.

embo500
07-23-2009, 09:55 PM
Oh MAN...Make cherry bombs!!

Cut them in half, scoop out the innards (I use a 1/2 tsp measuring spoon and it works perfectly), then stuff with the same concoction you'd put into an ABT. Smoke for 2 1/2 - 3 hours. They won't last 15 minutes.

Save the innards, mix with a sweet onion, pepper and cilantro and you'll have a pretty amazing salsa too.

Pic of cherry bombs (and some jalapenos as well):
http://img268.imageshack.us/img268/4076/img0491kte.jpg

These things disappear INSTANTLY around my house.

BobBrisket
07-23-2009, 10:06 PM
Oh MAN...Make cherry bombs!!

Cut them in half, scoop out the innards (I use a 1/2 tsp measuring spoon and it works perfectly), then stuff with the same concoction you'd put into an ABT. Smoke for 2 1/2 - 3 hours. They won't last 15 minutes.

Save the innards, mix with a sweet onion, pepper and cilantro and you'll have a pretty amazing salsa too.

Pic of cherry bombs (and some jalapenos as well):
http://img268.imageshack.us/img268/4076/img0491kte.jpg

These things disappear INSTANTLY around my house.

Dooode.........those look killer!! I'll be trying those.

leanza
07-23-2009, 10:40 PM
Eat em like pop corn!

flatbed82
07-23-2009, 10:42 PM
If anybody comes up with a good quick use for cherry tomatoes let me know. For our garden we started Jetstar tomatoes from seed. After putting 80 of these plants in the ground, when they started producing about 25-30 of them are cherry tomatoes. The seed all came from one package.

landarc
07-23-2009, 10:42 PM
Man o man (not to be confused with manahmanah) those cherry bombs are a great idea, I must get some of those made. I you have a food mill, reducing those tomatoes to a sack of tomato pulp, and consequently pizza sauce or pasta sauce is a piece of cake.

Nitrofly
07-24-2009, 09:17 AM
Oh MAN...Make cherry bombs!!

Cut them in half, scoop out the innards (I use a 1/2 tsp measuring spoon and it works perfectly), then stuff with the same concoction you'd put into an ABT. Smoke for 2 1/2 - 3 hours. They won't last 15 minutes.

Save the innards, mix with a sweet onion, pepper and cilantro and you'll have a pretty amazing salsa too.

Pic of cherry bombs (and some jalapenos as well):
http://img268.imageshack.us/img268/4076/img0491kte.jpg

These things disappear INSTANTLY around my house.

Just wrap them in bacon and I'm in :biggrin:

jaronimo
07-24-2009, 10:03 AM
Whatever you do, DO NOT THROW THEM INTO YOUR COMPOST PILE!!!

I did, and I have cherry tomato plants growing all over my yard.

ps: Those cherry bombs look great.

qman
07-24-2009, 10:35 AM
Here are a couple of ideas.
Jamie Oliver makes something he calls a Squash and Bash Salad.
You need good whole olives, like kalamata's.

Squash, or lightly crush as many cherry tomatoes as seems needed-you want them to pop open, not become roadkill.

Then bash the olives with the side of a heavy knife, on a cutting board, to break them open-remove pits.
Use enough olives to be equal to the tomatoes.

Mix them together and dress with evoo, white wine vinegar [or blasamic] and a little sugar.

Marinate a while if you have time.

OR:

I know you said you did not want to peel the cherry tomatoes, but.... but?

VODKA SPIKED CHERRY TOMATOES

Peel a whole bunch of cherry tomatoes, put them in a bowl and cover in a good vodka. Marinate overnight. Drain well. [Save the vodka for another use:mrgreen:]

Serve with individual small bowls of kosher salt and cracked black pepper to dip the tomatoes in.

thirdeye
07-24-2009, 10:56 AM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC06121JPGa.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07100a.jpg


I like 'em with breakfast.

BobBrisket
07-24-2009, 01:48 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC06121JPGa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07100a.jpg



I like 'em with breakfast.


I like em with your breakfast too..........you are killing me!!

drewc
07-24-2009, 01:58 PM
I like the cherry bomb idea, I will have to try that. Other than that put them in a salad. Put them on the grill with olive oil, salt and pepper, eat with just about anything. I LIKE TOMATOES!!! I have a load out of the garden I am going to can this weekend. I have already made Salsa with some..............(regular tomatoes)

DavidEHickey
07-24-2009, 02:14 PM
dip em in water salt them up and eat!

Greendriver
07-24-2009, 02:27 PM
Lotsa great ideas guys and I really appreciate it. I think I'm gonna make salsa and the wife is gonna cold pack em for me. Thanks,

btw I'm purdy sure they will bare enough to try some of the things above.

keale
07-24-2009, 02:33 PM
How about "PASTA CAPRESE"??

Artfuldodger
07-24-2009, 07:42 PM
My daughter made sun dried tomatoes in the oven somehow. I think she cut them in half and dipped them in olive oil. She said it took a long time to dry them but they were really good.

rookiedad
07-25-2009, 01:00 AM
you could put a little nick in the skin then squeeze the seeds out at people :)

BobBrisket
07-25-2009, 01:14 AM
A killer tomater soup and grilled cheese sammies!:shock:

Brian in So Cal
07-25-2009, 07:40 AM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC06121JPGa.jpg



http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07100a.jpg



I like 'em with breakfast.


Thirdeye, Your killing me. That looks fantastic. Bummer, I will be eating off a roach coach for Breakfast.!!:roll:

capri man
07-25-2009, 08:47 AM
how bout a bunch of little bitty mater sammaches?????:biggrin::biggrin:

TN_BBQ
07-25-2009, 10:27 AM
how bout a bunch of little bitty mater sammaches?????:biggrin::biggrin:

Use hot dog buns.

Also try making marinara sauce. Those small maters are quite sweet and really help to sweeten up the marinara sauce.

jestridge
07-25-2009, 10:34 PM
stuff with cottage cheese and basil

bassbuster33
07-25-2009, 10:47 PM
Stuff them with a bacon/mayo or bacon/Miracle Whip mix. Great appetizers.

Smokin Turkey
07-26-2009, 01:31 PM
How about eat them like a bowl of grapes? That's what my daughter and I do!

cmcadams
07-26-2009, 05:07 PM
I like to halve them, put them with some balsamic vinegar and olive oil, heat them up just to heat through, then top Chilean sea bass with the mixture, with salt and pepper.

bbqbull
07-26-2009, 05:28 PM
Great ideas folks but we normaly go out daily with a salt shaker and we eat most of them before they make them back into the house.
Ive only 7 plants this year.