Top 5 uses for cherry tomatoes

Cherry tomatoes are such a tasty treat. When the first cherry tomatoes of the season come in, I always think "wow, I could eat these all day". But before long, the numbers are overwhelming and I find myself desperately trying to offload them on everyone I know. Over the years I have come up with a few ways to deal with the excess during those weeks when there are so many that we can't keep up.

1. Eating them fresh

I always plant cherry tomatoes at the entrance to my garden so it's easy to grab a few to eat fresh. They are also great to put in salad (sliced in half) or to make an appetizer tray. I made this tray for my mom's birthday - it has a variety of cherry tomatoes, some fresh basil leaves, fresh mozzarella, a drizzle of olive oil and a drizzle of balsamic vinaigrette. 

2. Fermented cherry tomatoes

Fermented cherry tomatoes are very easy to make. I ferment mine in water, salt and a bit of whey (byproduct of making ricotta or other cheese), however there are plenty of recipes online that don't use whey if you don't have access to it. I make them in quart mason jars and keep them in the fridge. They last several months (I have read 6 months) - this year we ran out in February. They make an excellent side dish or addition to salads. They have a slight fizz when you bite into them. 

3. Tomates confites

Tomates confites are tomatoes roasted in oil. They are SO good. I put them in mason jars, they will keep for a few weeks - if it's going to be longer than that, I freeze them in the mason jars. as a funfact, olive oil shrinks when it freezes, so you won't break your jars. Tomates confites is delicious when spread on baguette or crackers, or on a pesto pasta dish.  Here is the recipe I use. 

4. Creamy pasta sauce

This pasta sauce is very sweet and not acid. I usually make a big batch in the summertime when there is a bumper crop; I use part of it for supper that night with fresh pasta and freeze the other part for a wintertime supper (this recipe cannot be canned).  Here is my recipe. 

5. Canned "hot cherry bombs"

Hot cherry bombs are pickled cherry tomatoes that taste a bit like bloody mary. They are a great side dish and would be a good tomato juice garnish. Here is the recipe I use, by Bernadette Grazioso, who runs the Facebook group "Canning and preserving with love" (which I highly recommend).