Too Many Cherry Tomatoes!

picassolisaSeptember 4, 2013

It happens every year, I plant cherry tomatoes and wait and wait and wait...
And then they all ripen faster than I can pick and eat them!

But, I found this recipe and made it last night and I think it might be the answer to my problem, because it is A-mazing.

Here is a link that might be useful: Delicious Bruschetta

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monet_g

Oh, baby, does that look delish. You could dry some and make the recipe in the winter. Wouldn't be quite the same, but I'm sure, very good.

Gail

    Bookmark   September 4, 2013 at 9:53AM
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sheltieche

Gail, how do you dry cherry and can you dry any or some a re better than other?

    Bookmark   September 4, 2013 at 10:40AM
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monet_g

Linda,
I slice them and put them in a food dehydrator. I let them go (for hours) until they're leathery. Then put them in baggies/jars and pop them into the freezer. (Dehydrators aren't as expensive as they use to be. Amazon has some for $35.)

There's different ways to dry them (a low oven or a on a screen out in the sun) and different ways to prep them (put on paper towels first to pull out some moisture or top with salt, herbs).

You can google to find an option that appeals to you. I think any that are good for eating would be good for drying. Dehydrating isn't just for cherries. The nice thing is that when dry(ish) the flavor is intensified.

Gail

This post was edited by monet_g on Wed, Sep 4, 13 at 11:44

    Bookmark   September 4, 2013 at 11:41AM
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ekgrows

This is DELISH! We make a lot of it and freeze it for use during winter. I tend to cut back on the oil a bit, and usually use more cherry tomatoes than it calls for - but try it out - you will not be sorry!

Spaghetti with Slow-Roasted Tomatoes, Basil, and Parmesan Cheese
Serves 3

ý Cup Olive oil, separated
1 large red or yellow onion, diced
6 cloves of garlic, minced
18 basil leaves, plus ü cup basil, cut into thin ribbons
1/8 tsp hot red pepper flakes
50 ripe cherry / grape tomatoes
3 tsp. salt �" separated
2 tsp. sugar
ý lb spaghetti
ý cup grated Parmesan cheese

Preheat oven to 250ð Heat ü cup of the olive oil in sautee pan over medium heat. Add onion and garlic and cook �" stirring occasionally �" until tender, about 5 minutes. Remove from heat, and stir in the 18 basil leaves and red pepper flakes.

Place cherry tomatoes in deep roasting pan large enough to hold the tomatoes in a single layer. Sprinkle with sugar and 1 tsp salt. Spoon onion mixture over tomatoes, and drizzle with remaining ü cup olive oil. Roast tomatoes in preheated oven for 3 hours �" or until tender �" stirring once during roasting. (IF FREEZING, THIS IS WHERE I FREEZE IT).

To finish the dish, bring a large pot of water with remaining 2 tsp. of salt to a boil. Add spaghetti, and cook until al dente according to package directions. Drain, and transfer to large pot. Add roasted tomato mixture, and toss well. Add remaining ü basil ribbons and parmesan cheese. Toss again, and serve immediately.

Tomato mixture can be roasted ahead of time, and heated in saucepan while pasta is cooking.

    Bookmark   September 5, 2013 at 5:35PM
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irishmist

Found this method online and it worked well. Wash and drain tomatoes then cut in half. Place on paper towel lined cookie sheets and dry in your car. Parked myr in a sunny spot and laid sheets flat on hatchback floor and in three days I had very tasty leathery sun dried tomatoes. Not one spoiled. I was away from home for three days and came home to the finished product.

    Bookmark   September 8, 2013 at 10:49PM
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seysonn(8a WA/HZ 1)

TOO MANY CHERRIES, for sure.
I will have 2 or 3 next year. So far I am decided on SUNGOLD and SUN SUGAR. I am not decided on a good RED one. I do not like SUPER 100. I like something with a little bigger maters, to make it worthwhile. Any recommendations ?

    Bookmark   September 9, 2013 at 2:39AM
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labradors_gw

Sweet Million are bigger. I LOVE them!

Linda

    Bookmark   September 9, 2013 at 8:12AM
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carolyn137(z4/5 NY)

For a larger red cherry try Chadwick's Cherry, aka Camp Joy and for a hybrid consider Mountain Magic , the latter bred by Dr. Randy Gardner ,now retired but formerly associated with NCSU and who has bred lots of outstanding varieties that many of you know already from his Mountain series and in retirement is still breeding some wonderful varieties using some heirloom varieties as part of the parentages.

Carolyn

    Bookmark   September 9, 2013 at 9:43AM
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sheltieche

Gail, keep thinking about dehydrator for cherries, is the inexpensive ones are good enough to start with? I have been eyeing this square one for something like $60 or go better and splurge on Escalibur?

    Bookmark   September 9, 2013 at 6:12PM
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monet_g

Hey Linda,
It's really up to you. I don't do a whole lot of dehydrating (just in the Fall), so, for me, a less expensive one is fine.

As I mentioned Amazon has some offered. I often rely on the customer's reviews to make a purchase.

Gail

    Bookmark   September 9, 2013 at 6:39PM
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