Tomatoes Cherry

tomatoes cherry Recipes

 

Availability: August-September

Storage tips: Store at room temperature.

How to eat: Cherry tomatoes are wonderfully sweet snacks just popped right into your mouth out of the pint. They can also be used as a garnish on salads or in all of the ways you use regular tomatoes.  Making a sauce out of just cherries is extra sweet!

How to preserve:  Best: make a sauce out of them and freeze it!  Or make them into a salsa!

Or make them into quick pickles, see below!

Or dehydrate them!  They're great that way as snacks or in winter salad dressings or winter soups.

Quick Pickled Cherry Tomatoes (1 pint)

These are amazing!  And easy!

  • One pint cherry tomatoes, green stems discarded
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

Roasted Cherry Tomato Salsa
  • 1 pound cherry tomatoes, (heaping pint)
  • ½ cup onion, chopped
  • 1-2 hot peppers, poblano, jalapeno, etc.
  • Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

  • ¼ tsp cumin
  • 1/8 tsp oregano
  • salt and pepper to taste
  • fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled. 

Tomato, Fig, and Blue Cheese Salad
  • 1 tablespoon balsamic vinegar
  • salt, to taste
  • 3 T olive oil
  • 3 tablespoons pine nuts, or other nut of choice (I used pecans)
  • 8-10 cherry tomatoes, quartered
  • 6 fresh or dried figs, cut into quarters (see note for using dried)
  • 1 ounce crumbled blue cheese, or more to taste
  • optional: 1 teaspoon fresh basil or thyme leaves
  • Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.