An Abundance of Cherry Tomatoes



 Blog17  truss of tomatoes

Its late summer and tomatoes fill the kitchen.  Every morning we bring in another 1/2 bushel of large varieties and a large bucket of cherry and grape tomatoes.  We started growing the small varieties because they are our favorite summer snack.  A crystal bowl filled with mixed gem colored tiny tomatoes sits permanently on our table throughout the season. 

It is easy to think of ways to preserve the larger tomatoes.  Jars of tomato basil soup, spaghetti sauce, bruschetta, salsas, diced tomatoes, and tomato jam all line my canning room shelves.  Dried and powdered paste tomatoes wait quietly to be rehydrated into sauce and soups.

But what can you do with so many small tomatoes once you’ve snacked on all you can eat?  Our answer involves two recipes that bring summer bursting forth in the kitchen in the dead of winter.  We roast huge amounts of the cherry tomatoes, freeze them, and then incorporate them into Penne with Roasted Tomatoes and Goat Cheese for a quick winter meal with warm crusty bread. 

Oven-Roasted Cherry Tomatoes

Blog17  roasted tomatoes

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