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
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)