Sep 30, 2012

Oh Cherry Tomato, wherefore art thou (so abundant?)

This morning, my kids came in with 2 bowls full of cherry tomatoes.  I am quite the lazy gardener, and had forgotten how many tomatoes were still on the vine, waiting to be used.  


Harvesting the "crop" as B says...


There are MORE growing too! (Sigh)
Do you grow cherry tomatoes?  What do you DO with all of them??  I only have 2 bushes and am simply amazed by how many tomatoes have grown on them.

Here are a few of the ways I've eaten them:
- In salads
- Off the vine (afternoon snack anyone?)
- Sliced and broiled on a baguette with Pesto and Mozzerella
- Skewered and grilled
- With other raw veggies on a veggie platter

 

I started to feel like I was just growing them to feed the birds, because I have honestly only eaten about 30% of the ripe tomatoes.  The rest have become over-ripe and I've thrown them over the fence (into the alley, not the neighbor's yard) to feed the birds.

I considered using them for salsa, but there is too much water in them... and then I thought... tomato sauce.... I wonder.

So I did an internet search on freezing and/or canning cherry tomatoes.  You can wash them, and freeze them whole, and then thaw them (apparently the skin will just pinch off) and use them later in a sauce.  Or you can cook them down and blend them up and freeze them or can them as a sauce.   

So I searched "Pasta sauce".  Why do they all have "shallots" in them?  Why not just a simple onion and garlic?  I kept looking and found this little gem... It looked really good, but I was still not feeling it.

This one
from a blog called Macheesmo is what finally really inspired me {apparently I am a man when it comes to cooking}. Amazingly I had no fresh basil {not amazing... tried to grow it, and it turned into a weed}, and didn't feel like going to the store, since my kids were picking tomatoes and they wanted to do something with their harvest... RIGHT NOW.    I did have Italian seasoning on hand and minced garlic in a jar.  No white wine, but a 1/2 cup of red should be fine.  

Here is my {adjusted} recipe:

5-6 cups Cherry tomatoes

2 Tbsn olive or canola oil
2 Tbsn minced garlic
1/2 onion finely chopped (whatever you want to use, though white and yellow cook best in these types of recipes)
2 Tbsn Italian seasoning
Salt and Pepper to taste
1/2 cup dry wine (white is probably best)





Use a large, high sided pan if you have one,   {if not, just the largest one you have with a lid.} Start by heating your pan to medium high heat, and add your oil, garlic and onions.  Cook them for about 3-4 minutes, and then add your tomatoes.  Stir until well coated with oil, spread them out into one layer and cover.  Allow them to cook for 5 minutes, covered.
Bright red and LOADED with healthy anti-oxidants and lycopene


Remove the lid and stir, some of them will have started "popping", and you can start to smash them down a little bit, stir, turn down the heat to medium, cover and let cook for 5 more minutes.


After they've started "popping" and letting out their juicy goodness...


So easy, a 9 year old with a smile can do it!
Remove the lid and stir, smash the last remaining round tomatoes, and add your Italian seasoning, wine, salt and pepper.  Mix together well and leave uncovered allow to cook down a little. Allow to simmer for 15-20 more minutes over medium-low heat, stirring occasionally.
 
Simmer down, there, simmer down


Saucy!


Once it looks more like a paste or a sauce, pour into a blender and blend up.  You can either use immediately as a sauce, or you can freeze and use at a later date.  This recipe made about 2 cups of sauce.  Depending on the size of your family {and their appetite}, this could be one or two meals worth. 
Blended up!
Enjoy!

No comments:

Post a Comment

Thank you for taking the time to leave a comment!
As with most blogs, we appreciate most comments, but please don't post anything mean or insulting (to the author or anyone else), thank you!!