Q: I have several Mexico Midget cherry tomato plants that are super producers right now. I'm picking a little less than a gallon every couple days. I've been using them in salads and eating them fresh like grapes but other than that I'm at a loss for what to do with all of them.
I would like to find a couple recipes that would let me turn them into sauces or chutneys so I can freeze them for later use. My main concern is that these particular tomatoes are extremely tiny (marble sized) and tart.
Sent by Sarah
Editor: Sarah, we would suggest just throwing them onto a pan and roasting them with a little garlic, salt and pepper. You can add a bit of sugar post-roasting, if you find them too tart. Here are a couple approaches:
• Roasted Tomato Sauce with Garlic
• Oven-Roasted Tomato Jam
Readers, any tips or ideas for Sarah and all her tomatoes?
Related: Recipe: Cherry Tomato Bites
(Image: Martha Stewart)