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Post by barefootfarmer on Aug 18, 2015 19:08:40 GMT
What's your favorite way to preserve cherry tomatoes?
I'm roasting some in the oven at 200 degrees, drizzled with olive oil and salt. I'll freeze them into portion sizes to add to pasta later in the year.
I saw some recipes for cherry tomato preserves...have you tried this? Is it tasty? What do you eat it on?
I've got lots of sweet millions, yellow pear and some cool indigo blacks. Wish there was a way to can "sun dried" tomatoes safely.
Anyone dehydrate them?
Someone point me in the right direction with these little gems.
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Post by here to stay on Aug 18, 2015 22:48:08 GMT
For years I dehydrated them. I mostly ground the dry tomatoes in a coffee grinder to use asca powder.
The thing is to dry them at a bit lower temperature as they tend to have more sugars and turn dark more easily.
But yum......
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Post by dw on Aug 18, 2015 22:59:42 GMT
I second drying them...we use them all winter. I slice them in half to dry.
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Post by barefootfarmer on Aug 18, 2015 23:12:45 GMT
After you dry them, do you vacuum seal them or something else? I have one of those attachments that will vacuum seal a glass jar and I thought that would work well.
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Post by feather on Aug 18, 2015 23:15:45 GMT
If you dehydrate them, cut them in half, if you don't the skins will protect them and it will take a long time to dry them out.
Don't let them get dried at too high of a temperature, they will get black, they will be acidic. Dry them at a low temperature, let them stay red, 100-120 degrees F.
Throw them in a blender or food processor, or pan with a hand blender, cook them into a short cooked sauce, make spaghetti sauce. Like a marinara sauce.
Blend them in a blender with other veggies, to make your own V8 drink, carrots, celery, onion, pepper, S&P, more veggies.
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Post by here to stay on Aug 18, 2015 23:46:37 GMT
After you dry them, do you vacuum seal them or something else? I have one of those attachments that will vacuum seal a glass jar and I thought that would work well. That is exactly what I have done for years. |
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Post by Deleted on Aug 19, 2015 0:34:27 GMT
I canned a good sized batch of them last week. Just cut them in quarters, raw packed into pint jars, and water bathed them.
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Post by horseyrider on Aug 19, 2015 0:42:55 GMT
Years ago I canned a bunch of them, each peeled individually like grapes. They were beautiful on the shelf; but when I added them to some soup, they disintegrated almost immediately.
I've still grown them anyway because I consider them Gardener's Reward-- a delicious little snack to enjoy while sweating out in the sun.
I've felt bad in the past that so many end up being wasted. I never thought of dehydrating them! I bet that'd be awesome! I'm going to try it this week! My Sweet 100s bear like mad!
Thank you folks, for adding yet one more tool to my toolbox! 
BTW, Barefootfarmer, when you roast your cherry tomatoes in olive oil and sea salt, do you prick the skins or cut them in half? Or do you leave them whole? They sound delicious! |
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Post by Deleted on Aug 19, 2015 0:46:53 GMT
Just curious, why peel them to can them?
Is it strictly for looks? I know the skins slip off while canning and float to the top of the jar, but it isn't harmful is it?
I don't even skin the tomatoes before chopping them up to make salsa.
Actually, when doing tomato juice, I don't peel the skins there either, I just core the tomatoes, cut into smaller pieces and run them through the electric juicer.
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Post by barefootfarmer on Aug 19, 2015 1:14:51 GMT
horseyrider I cut them in half. I'm roasting some indigo blacks right now. I should probably have quartered them- just a little bigger than a cherry tomato, but oh, so beautiful!
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Post by horseyrider on Aug 19, 2015 1:24:38 GMT
horseyrider I cut them in half. I'm roasting some indigo blacks right now. I should probably have quartered them- just a little bigger than a cherry tomato, but oh, so beautiful!
Thanks, BFF! I'll be picking tomorrow!
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