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Got loads of cherry and vine tomatoes, shall I roast them slowly in the oven??

(9 Posts)
daisycat01 Thu 23-Aug-07 16:55:43

and then what?? I was thinking of pureeing them nad having them as a sauce with chicken?? Any other ideas??


paolosgirl Thu 23-Aug-07 16:56:36



Pasta sauce?

mazzystar Thu 23-Aug-07 16:57:25

soup - gazpacho mmmmmm

haggisaggis Thu 23-Aug-07 17:00:55

You can freeze them whole - I used to do that with cherry toms and take out a handful every time I needed a few for a sauce.

hana Thu 23-Aug-07 17:02:51

was going to say freeze them too - I add to stew and casseroles in the winter when we can't eat all in the summer

twinsetandpearls Thu 23-Aug-07 17:02:52

I just roast them in the oven with a touch of basil, olive oil and balsamic vinegar and then have them on past, I sometimes add pilchards when I am in need of oily fish.

MrsMuddle Thu 23-Aug-07 17:05:06

I made tomato and chilli jam last week. It is delicious!

Carnoodleusfudge Thu 23-Aug-07 17:06:21

Have just drooled over keyboard

Cheery toms roasted with garlic and olive oil on hunks of white toast...mmmmmmmm!

daisycat01 Fri 24-Aug-07 20:49:15

As an update....

I cooked them up yesterday, 2 hours on low, with olive oil and some fresh garlic. Put them in the fridge until I could decide what to do with them.
This evening we made a pasta sauce with garlic, red onion, chopped chorizo, basil, a small green chilli deseeded and the tomatoes. Had it with pasta and parmesan and it was delicous...and the most expensive thing in it was the chorizo at £1.70 for a chunk!! YUMM!!

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