Post Punk Kitchen Forum

I've got two plants that are about to go crazy with ripe cherry tomatoes. One is a red cherry plant, and the other is a yellow cherry plant. Okay, here's the stupid part: I don't like raw tomatoes. I think they're gross. And yet, I'm about to have a bounty of them. How would you use up a bunch? It's about to get tomatoey up in here.

They would make a really sweet tomato sauce. I have plants that have smallish tomatos, and accidently made a really really sweet tomato sauce. TOO sweet.

Couple of things come to mind, not sure if you have these cookbooks:

Moroccan Tangine from Veganomincon. Think it calls for 2 cups of cherry tomatoes. (GREAT recipe. I need to make again)

Jerk Seitan Skillet from Quick Fix Vegan. 1.5 or 2 cups of cherry tomatoes

I like to do veggie stir fry's and add cherry tomatoes. this is a fav in our house:

Shallots + Asparagus (cut into 1-2 inch pieces). Stir fry until asparagus is about half done, then add cup or 2 cherry tomatoes cut in half, plus a little white wine. Cover and let cook down, just until the tomatos are about half broken down. Sometimes I add some mushrooms or sun dried tomatoes too.

This is nice over a baked potato, or quiona.

Veggie Kabobs! Salsa. Also, I hated raw tomatoes, until someone convinced me to try cherry tomatoes fresh from a garden. After years of raw tomato hate, it changed my mind.

Oh, if you have AFR, there is a roasted veggie pasta in there that calls for a couple of cups of cherry tomatoes. That's another favorite in our house. They get nice and roasty and provide a bit of a sauce with the pasta.

And yeah, I second the veggie kabobs!

roast them!
http://smittenkitchen.com/blog/2008/08/ ... -tomatoes/

conserva!
http://www.thedinnerfiles.com/2009/09/0 ... -conserva/

this is an AMAZING spanish sauce: i a pot, mix a cup of olive oil and two-three cups of red wine. add whole bulbs of garlic (at least 5), some randomly chopped onion, LOADS of freshly ground pepper and some salt. add as many tomatoes as you like (2-3 cups at least) and let simmer for 2-3 hours, while stirring every once in a while.

taste, add whatever you think it needs in regards to salt, and serve over polenta. you can add some fried vegan sausage if you want to!

That sounds really good, and reminicent of some sauces I used to have when I lived in Spain. but does the whole cup of oil make it too oily or rich? what would happen if you cut the oil in half? same result or will it mess up the recipe?

This!

YES YOU MUST ROAST THEM!! with black pepper and sea salt.... drool

wow, I'm glad I asked. You guys are food-geniuses.

send them to me!!! i will eat the shiitake out of them raw!!!

I actually dice them up and use them in place of a can of diced tomatoes in a recipe. I don't mind the extra seeds and liquid.

Also, I do a quick pasta sauce by dicing up the tomatoes and sauteeing them in olive oil and garlic.

I also vote for roasting them. They get so sweet and delicious. If you truly have too many, you can always roast and freeze, and then use them later for sauces and soups and whatever.

This is one of my favourite pasta dishes ever, it's dead quick and easy and absolutely delicious. The capers really make it, and I just miss out the parmesan (it's listed as "optional" anyway).

http://www.bbcgoodfood.com/recipes/5069 ... -spaghetti

Roasted or sauteed with some pasta is great. I'd even make ratatouille or some other kind of stew with them.