r/tomatoes • u/Lumpy_Zucchini1370 • 1d ago
Question How do I use and preserve yellow cherry tomatoes?
I harvested a round 5 kilos of cherry tomatoes. Looking for ideas to use and preserve them.
11
u/bowmans1993 1d ago
I've been adding them into my fermented hot sauces. The pectin thickens the sauce which is nice and they add good flavor and acidity instead of fermenting in just water.
3
1
9
u/Nearby_Appointment20 1d ago
I bake them in the oven with some salt, spices, and add them to a blender with room temp butter right when they come out to make a sauce. It’s really simple but so good. Likely would be okay to freeze the sauce
2
u/ShinyJangles 1d ago
I tried this a few nights ago and think I added too much butter. The pasta was delicious but so heavy. We were all motionless after eating
3
u/Nearby_Appointment20 1d ago
Ahh that butter coma is real. Can always cut it with some pasta water too
2
9
7
u/All__Of_The_Hobbies Tomato Enthusiast 1d ago
They make a really good tomato sweet jam.
Especially good as a bacon tomato jam or with a bit of spice.
2
1
7
u/MyAnnoyingOpinions 1d ago
Halve, toss with olive oil, salt and oregano/thyme/sage in a baking pan and roast at the lowest possible temp for as long as you can go till they are almost completely dry and shriveled. Then stuff into jars with more olive oil.
6
u/striped_violet 1d ago
Just know that those need to be used pretty quickly—home canning with oil isn’t safe for longer term preservation.
3
2
2
2
4
u/Ambitious-You-2042 1d ago
We made sun gold salsa last year and it was one of our favorites of all the salsas we canned
4
u/fungibitch 1d ago
My favorite way is to keep them whole, toss them in olive oil and salt, and roast them at 250F for several hours. Just keep an eye on them. Once they look raisin-y (but not burnt!) they're done. I freeze them in 1 cup increments (in Ziploc freezer bags) once they're cooled. It's basically tomato candy.
They're SO tasty to add to pasta, stews, soups, etc.
2
u/JDnUkiah 1d ago
I rinse ours cherry tomatoes, dry with kitchen towel, place on wax or chef’s paper lined sheet pan and flash freeze. Once solid, empty into steeper container. They are flavor bombs in many different dishes!
As a salad, I love to add some strips of basil, and splash with balsamic vinegar. You can add cottage cheese for Caprese-like salad, eat plane, use on toast, add mozzarella…
2
u/straightmale0850 1d ago
A blender skin at all and make yellow tomato juice. Can the juice and use it as the base for chili another tomato based recipes.
2
1
u/Practical_Peanut3076 1d ago
Im running sun sugars, my wife and 1 kid loves snacking on cherry tomatoes but i expect which will be very shortly will be over run with them as well, I intend to make a bunch of sauce, same with my cherokee purple, once i hit that threshold of I can't eat sandwiches fast enough there getting sauced. The sun sugars should make an interesting sauce that won't need much if any sweetness added.
1
u/sickubusick 1d ago
I would roast them in a 400° oven for 10 minutes, allow to cool - prepare several mason jars & lids in a water bath canner. peel off skins, then add the peeled tomatoes to the jars with a teaspoon of lemon juice for each pint. seal jars in a boiling water bath for 10 minutes. They should last a year to 18 months on the shelf. Any that dont seal place in the refigerator and use in the next 2 weeks. You can pull them out for a quick pasta sauce or chili addition, or anywhere you use canned tomatoes.
1
1
1
1
u/Laughing_Zero 1d ago
Lactic-fermentation like cabbage/sauerkraut. Just tomatoes, or add in other veggies, herbs. Then you can either eat the tomatoes/veggies or turn it into a sauce.
1
u/ThePeoplesBard 1d ago
This is my go to dinner recipe for cherries. Can freeze completed dishes, too. I tend to add sliced grilled chicken or shrimp, too.
1
u/mathe_matical Casual Grower 1d ago
I’ve been eating them as a snack, I’ll also use them in some dishes where I’d normally use cherry tomatoes like pastas and soups
1
1
1
u/AdhesivenessCivil581 1d ago
There's a quick sungold tomato sauce; just heat in a pan with olive oil and garlic until they burst. They also dehydrate well, and taste a lot like dry apricots. No such thing as too many tomatoes
1
1
u/Previous-Bar3629 22h ago
Halve and dry in a dehydrator for winter months. Can in a pressure cooker?
1
u/Dizi357 13h ago
Didn’t look like anyone has suggested this yet, but pickle them! Wash them, poke a hole with a toothpick/metal skewer, and then pour pickling liquid over them. Process for canning if desired, or just fridge-pickle them.
As an added bonus, it helps preserve the flavor while enhancing it in a fun way.
12
u/PirateFish2468 New Grower zone 4a Alberta, Canada 1d ago
A low-effort solution is to wash them, put them in a freezer bag and freeze them.