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:
Readers, any tips or ideas for Sarah and all her tomatoes?
Related: Recipe: Cherry Tomato Bites
(Image: Martha Stewart)