Drowning in cherry tomatoes... recipe ideas?

[DannyZuko]

Help! We have about 10 unopened bags cherry tomatoes left over from an event at the weekend and I’m loathe to waste them. What can I do with them before they go off?? Vegetarian/Vegan recipes if poss please! :)

Make some pasta sauce or chutney.

squash and freeze them

Roast them with olive oil and garlic and thyme and then blitz with stock to make soup.

Smush them onto some toasted ciabatta with oil, garlic and basil for bruschetta

Nigella has a recipe for moon blush tomatoes, delicious.

Filo pastry with tomatoes and goats' cheese.

I usually have a ton come September.

As op said roast them. Cut in half and sprinkle with salt, pepper, thyme, garlic, olive and balsamic oil. Slow roast.

They turn in to a kind of mush. Stick it in the fridge or freezer and it will last for ages. You only need a little on bread or in pasta and it's . Dh lives for it!

Oh this is great thank you so much! Slow roast and freeze or soup is ideal for us this week! Good old mumsnet 🙌🏻

This is yummy

meerasodha.com/aubergine-and-cherry-tomato-curry/

Turn them into sundried tomatoes (well oven dried). Slice them in half and lay them out on an oven try (or rather several if you have so many) then bake on low for 4-6 hours. Put in clean jars with sunflower oïl and sterilise them. they will last all year (if you don't eat them first of course). We grow tomatoes and make about 30 big jars like this. We have just used up the last jar from last years harvest (:() so I am really looking forward to the first tomatoes this year.

We eat them on lots of things, pasta sauce, pizzas, omlettes, my DD even puts them on a toastie with pesto.

I do similar to french only I 'blush' them rather than dry them. I halve them, chuck some olive oil, lemon juice, dried herbs salt and garlic and let them soften and wrinkle in the oven on a low heat for a few hours, but not completely dry out.

They are then delicious with antipasti, in pasta or on bruschetta etc.

I do a quicker version but same recipe (oven on high for 15-20 mins) and then add to linguine with some chilli and prawns and tiny bit of cream but I appreciate that isn't vege/vegan.

I do agree with slicing in half and freezing any unused tomatoes before they go over. Then you can chuck them into soups and sauces when you need them. I do this in the summer and then have lovely tomatoes in food all winter.

Roll out some puff pastry. Finely slice red onions and garlic, half cherry tomatoes, toss them all in olive oil with some fresh thyme Sprinkle thickly all over the puff pastry with some black olives. Bake for about 18-20 mins. Finish off with fresh torn basil. It's a South of France recipe. Forget its name. So simple but absolutely delicious.

Tomato and basil soup?

Fresh tomato pasta sauce - cook it and then freeze it.