Everyone around here grows their own tomatoes, so we can't even give the extra away! I did add some sliced peppers, also from our garden just because.. Anyway, smelled GREAT! Made us both hungry, and can't wait to try it! Thank you for your help! Much appreciated from a new subscriber!
This definitely makes the kitchen smell amazing! I think my dogs would be in every video if I let them- there are a lot of 'bloopers' I cut out because the dogs like to run into my camera while filming 😆
I just discovered the cooking part of your channel today while watching your latest video. Love it! I went out and got all the cherry tomatoes that i've been storing up and made this recipe. Taste fantastic! Thanks for sharing and keep them coming.
You are welcome, Joanna! I know you've been waiting patiently for that pantry tour-- I've also had requests for some 'beginner canning/preservation" videos, so I'm hoping to lump that all into a kind of mini-series this winter. Though, being honest, I keep seeing all these other pantries on social media that are making me feel pretty darn inadequate 😂!
Thank you for this video! I only grow cherry tomatoes and I always have way too many. I love using canned fire roasted tomatoes in recipes so I'm going to do this with my tomatoes and freeze them. Such a great idea and great recipe! Thank you!
I have a great wife and she doesn't like stew tomatoes or such but I will try next season as I'm also in Ohio (Columbus and don't have many tomatoes now. As a blacksmith ( beginner) I did make a Ulua which is a great spice cutter and I love it for green onions and chives some calls them spice cutters. Looks great to me and I will try next season. Thanks for the teaching Lady
Oh that's cool- I've never heard of a 'spice cutter' before, but just went and looked it up and there are some really beautiful handmade ones for sale! Neat that you made your own!
Oh, they are sooo good! I trialed quite a few 'indigo' type tomatoes this year and Midnight Snacks was by far the favorite of everyone who tasted. Plus the plants are really healthy and disease resistant here in my climate.
I did this yesterday with about a half gallon of my cherry tomatoes, it turned out wonderfully. I put some on Rosemary bread I made with some mozerella under the broiler, fantastic. Thanks for posting.
I have soooo many cherry tomatoes. This is definitely happening this weekend! Also, I’d never heard of that type of tomato before. Just ordered some seeds for next spring! Can’t wait to try them!
We grew way too many Piccolo cherry tomato plants this year and have so many toms they're coming out of our ears! This looks like something I should try. Cheers Jenna mate.
As soon as I heard "Jane's Italian" I was hooked! Hello from a new subscriber in West Milton! Have these roasting in rhe oven now, but planning to process them in half pints. Thank you!
Yummy 😋 I picked the last of the peppers tonight and froze them chopped for winter recipes. My frozen cherry tomatoes are fabulous in the instant pot with pasta rather than sauce. Makes for a spring fresh taste when it’s cold outside.
You absolutely could- it's hard to screw this one up, short of roasting them to a blackened crisp (I've not done it with these, but I HAVE burnt and ruined an entire pot of sauce 😆). I hope you decide to give it a try!
AWESOME! My dad used to roast them when I was a kid. I don't know his recipe, but it had a lot of Italian herbs and lots of garlic. He being Italian of course lol. My mom would spread it over pasta. She was Scotch-Irish. I was the kid baker and would make the Italian bread. My mom was great at baking, but she would never bake bread. I'm writing your recipe down! Thanks for that. Take care!
I do have Midnight snack as I copy it from you and truly plan to make some and can some for after season. A couple months after fresh are finished, It seems my wife's pasta is much better than while fresh tomatoes were at hand. Also that plant was full and Dinosaur size. Thanks for the teaching Thanks
Try it it's the sweetest taste I've had in a while love this. Now review as I'm trying to fry eggplants In it with chess in a few layers. NOT a cook but 2 rights might go good together 😌 Thanks this might get better
Definitely going to try this next year, maybe over some pasta as well. Usually when I get tired of fresh tomatoes the rest just go into my sauce. Would love to see more recipes and ideas to use up all the fresh produce.
Pints- 40 minutes, Quarts- 45 minutes. I use the directions in the Ball Blue Book- it's my go-to canning 'bible'. I typically add a 1/2 t of lemon juice to the top of the jar.
Looks amazing! When you pressure can it, how long does it go? Do you need to add any lemon juice before canning? What an amazing condiment to have on the shelf!
Hi Carter-- I pressure can for 10-15 minutes depending on which size jar I use, and when pressure canning I don't add lemon juice. If I water bath can them- I DO add lemon juice and typically process for 20 minutes.
Sometimes I'll pull one of the jars out and just blend it up with a stick blender to make a really thick, flavorful sauce! I'd love to know what you think of the recipe if you try it!
Looks good. Wife and I make Salsa. Similar ingri...stuff as you put in [[could not remember how to spell 'Ingredients]] except Cilantro, several types of peppers, oinions, gardlic [[of course!]] and vinegar-run thru blender, cook down in a pot then water bath. [[probly missing a step so look a recipe up the adjust]]. As far as Measuring? Who does that? You even have to lean sideways and scrunch up a bit to get into my house after I built it cause. no need for measuring. Keeps the joints Limber.
Great job! I'm always looking for ways to use tomatoes. We waste so much it makes me sick sometimes. I've given them away and they still go bad. I'll try this as it looks like it would be yummy with corn chips.
I'm so glad I found this! Why did you decide against using a tomato press after roasting? Maybe because you don't plan to use these to make a sauce? I'm trying to figure out when it is absolutely necessary to remove skins and seeds and when it isn't.
Looks good! I just put my leftover tomatoes in a large pan with herbs and stir until everything cooks and reduces. No need to cut the tomatoes IMO. Can be kinda seedy so I use a sieve to remove some of the skins and seeds. Surprised you didn't throw onions and hot peppers in there for some amazing salsa!
Does Midnight Snack taste like an heirloom tomato similar to Black Krim? We grew some cherry tomatoes, but they’re rather acidic. I’m going to try Chef’s Choice Black and maybe some other AAS varieties next year, but would like to try another cherry tomato. I’ve heard Sungold is very good tasting. Cheers!
It does have a rich, complex flavor but I wouldn't necessarily compare it to Black Krim. For my palate is has a perfect sweet-tart balance-- but I also prefer my tomatoes on the acidic side, so you may find it too acidic for your tastes. Sungold is an excellent variety and I know self-proclaimed tomato haters that love Sungold. Sungold is sweeter than Midnight Snack, less acidic and has a bright, fruity flavor. My biggest issue with Sungold is that it is prone to cracking.
@@GrowfullywithJenna I appreciate the information. Besides the unidentified red cherry, I grew yellow pear, but it was rather bland. I'm going to try the Sungold or another similar variety that isn't prone to cracking. The Black Krims were the the best tasting tomatoes I grew, but were grown by mistake because they came in a mislabeled seed packet of Ace 55. Cheers!
@@GrowfullywithJenna Yes it was but too bad the plant only set three clusters of tomatoes before the summer heat set in. I did get second sets of tomatoes from the real Ace 55 and Early Girl plants. I’m going to try Chef’s Choice Hybrid Black next year and hopefully, it will be as good tasting as Black Krim. Cheers!
@@archstanton9703 that's a shame! Chef's Choice Black was pretty good when I grew it- I didn't think the flavor was quite as good as Black Krim (although it depends a lot on the weather in a given year), but it definitely had higher yields, less cracking and less disease issues.
Does it freeze well? We all know how some things come out of the freezer a little different than when they went in and since I'm not setup for traditional canning at this time, I'd like to try this and freeze some of it.
I love adding this to spaghetti sauce. If I wanted to use it in chili or goulash I might change up the spice blend a smidge-- but even as is, it would be good!
Studied your video and the comments, will give it a try. One thing to note- it seems there is confusion about Water Bath Canning this recipe vs Pressure Canning this recipe. You have replied that you use the instructions in the Ball Blue Book for *Water Bath* but is it possible to pressure can? Does the added olive oil make a difference for which method to use?
I think with out adding the acid she’s right, it’s more appropriate to pressure can. Jenna how much time do you use for pints? I’m here in Ohio as well. Same altitudes
Not having the Ball Canning book, how much headspace to leave when pressure canning these? How much pressure when using the weights - 5, 10, or 15? (We're new to canning and the tomatoes are about ready to come out of the oven, wife hadn't looked that far ahead). Preliminary taste is fabulous tho!
Are midnight snacks prolific producers? I've been growing a lot of niche cherry tomatoes lately that don't produce well. I want big tall Vining bushes like the super sweet 100 or sungold.
I make two versions of this: *Pomodoro* 2 parts tomatoes, 1 part onion, 1/4 part diced carrots, 1/4 part chopped celery. To Taste red pepper flakes, coarse salt, garlic, basil, olive oil. Pulse it until smooth and work it through a fine sieve Discard the fibrous solids.. *Salsa Picante* 2 parts tomatoes, 1 part onion. To Taste chopped jalapeno, garlic, cilantro, coarse salt, olive oil. Leave it chunky or pulse it a few times.
I use the directions in the Ball ‘blue’ book of canning- pints 40 minutes, quarts 45. I generally add a teaspoon of lemon juice per quart to my canned tomato products (though I have left it out when I don’t have lemon juice lying around without problem ).
One of the reasons I love this recipe is its versatility. These tomatoes are excellent on bruschetta or pizza, tossed with pasta or salad, used as is as a side, and sometimes I'll use a stick blender, blend it all up and use it as sauce.
OH MY GOSH SOOOO GOOD! I just made a batch with the intention of canning them but pretty sure I'm not going to have enough. Just had some on some toasted sourdough bread with mozzarella toasted, yummy! 🥰
@@GrowfullywithJenna In moubtains area , weather is very cold & snowy but in the plains , day tjme is sunny to some extent , at night it is very cold we use quilts full of combed wool for sleeping
Pints- 40 minutes, I use the directions in the Ball Blue Book- it's my go-to canning 'bible'. You can use this as a spread on good Italian bread, put it on pasta, eat it straight from the jar, spread it on eggplant, use it in place of pizza sauce...
mmmm. Looks yummy. Quick tip. I don't can, so I freeze. If you put this in a freezer baggie, remove most air, then lay on it's side on a small cookie sheet, after they're frozen they stack very well in freezer like a deck of cards. It saves a lot of space this way. I also do this with jams.
You garden 🪴 is beautiful 😍
Looked mighty tasty to me Mrs. Jenna. Thanks for the recipe! Stay safe my friend!
Thank you! You too, CB!
I'm a first year gardener and have tomatoes up to my eyeballs. 😊 I plan on following your recipe this weekend. It looks delicious!
Everyone around here grows their own tomatoes, so we can't even give the extra away! I did add some sliced peppers, also from our garden just because.. Anyway, smelled GREAT! Made us both hungry, and can't wait to try it! Thank you for your help! Much appreciated from a new subscriber!
I hope it's delicious! Love the idea of adding peppers!
Super recipe😊 Thanks for sharing. And, I love your German Shepherd dog 🐾😊
I can almost smell the herbs and tomatoes. Thumbs for the dog cameo!
This definitely makes the kitchen smell amazing! I think my dogs would be in every video if I let them- there are a lot of 'bloopers' I cut out because the dogs like to run into my camera while filming 😆
I just discovered the cooking part of your channel today while watching your latest video. Love it! I went out and got all the cherry tomatoes that i've been storing up and made this recipe. Taste fantastic! Thanks for sharing and keep them coming.
I'm so glad!
Goodness, yes. Very productive. Thanks for sharing the info Jenna. Rock on.
Most welcome, Jules! When does it look like the frost will hit you all this year? Still looked pretty warm in your garlic video.
Have a pan full of Midnight Snack washed and tommorow tasting these delicious looking tomatoes to be tested by us.
Thanks Gardener Lady looks yummy
ooh yum! Enjoy!
That's a great tomato recipe 👌
Thanks-- It's a favorite of mine for sure!
Love these quick and easy recipes- keep em coming!
Glad you like them, Bree!
Try fermenting cherry tomatoes with garlic and basil. I made it withe my Sun Gold tomatoes and it makes the best bruchetta. So so flavorful!
That sounds amazing!
Thanks!!!! Love good recipes for garden fresh stuff!
You are so welcome, Crystal!
Thank you!! I've been wanting to see what you do with your harvests ❤️ Next up, pantry tour please 😁
Joanna
Corpus Christi TX
You are welcome, Joanna! I know you've been waiting patiently for that pantry tour-- I've also had requests for some 'beginner canning/preservation" videos, so I'm hoping to lump that all into a kind of mini-series this winter. Though, being honest, I keep seeing all these other pantries on social media that are making me feel pretty darn inadequate 😂!
@@GrowfullywithJenna I think ALL pantries are beautiful
Looks pretty good, i have a lot of tomatoes coming on., so I'll have to give it a try. Spag bol here we come. 😃👍
Ooh- enjoy those garden-fresh tomatoes and let me know what you think if you try it!
Thank you for this video! I only grow cherry tomatoes and I always have way too many. I love using canned fire roasted tomatoes in recipes so I'm going to do this with my tomatoes and freeze them. Such a great idea and great recipe! Thank you!
You are so welcome!
I have a great wife and she doesn't like stew tomatoes or such but I will try next season as I'm also in Ohio (Columbus and don't have many tomatoes now.
As a blacksmith ( beginner) I did make a Ulua which is a great spice cutter and I love it for green onions and chives some calls them spice cutters.
Looks great to me and I will try next season.
Thanks for the teaching Lady
Oh that's cool- I've never heard of a 'spice cutter' before, but just went and looked it up and there are some really beautiful handmade ones for sale! Neat that you made your own!
Midnight Snack eh? I'll have to try those next season. Love your videos, as always.
Oh, they are sooo good! I trialed quite a few 'indigo' type tomatoes this year and Midnight Snacks was by far the favorite of everyone who tasted. Plus the plants are really healthy and disease resistant here in my climate.
Thanks a lot! I really like it when people edit there videos like this and keep it short!
I'm glad to hear it! Thank you!
I did this yesterday with about a half gallon of my cherry tomatoes, it turned out wonderfully. I put some on Rosemary bread I made with some mozerella under the broiler, fantastic. Thanks for posting.
That sounds AMAZING!! Now I'm off to find some rosemary bread!
Wow that's a nice big garlic! Recipe sounds lovely, we have loads of cherry tomatoes so will definitely try this. Thanks Jemma.
That was some garlic from this past year's harvest- we had a pretty nice yield! I'd love to hear what you think of the recipe if you give it a try!
I have soooo many cherry tomatoes. This is definitely happening this weekend! Also, I’d never heard of that type of tomato before. Just ordered some seeds for next spring! Can’t wait to try them!
Let me know what you think!
Absolutely love this recipe!! So much so I've shared your video with friends & family too..... so delish
I'm so glad!!
Omg! This was delicious!! My husband thought so too - It never made it into the jars :(
We grew way too many Piccolo cherry tomato plants this year and have so many toms they're coming out of our ears! This looks like something I should try. Cheers Jenna mate.
I’m glad to hear you have a bounty!
Looks delicious. Thanks for sharing 😊
Happy to share!
As soon as I heard "Jane's Italian" I was hooked! Hello from a new subscriber in West Milton! Have these roasting in rhe oven now, but planning to process them in half pints. Thank you!
Oh how fun!! You're not too far from me then- great to hear from a neighbor!
Yummy 😋 I picked the last of the peppers tonight and froze them chopped for winter recipes. My frozen cherry tomatoes are fabulous in the instant pot with pasta rather than sauce. Makes for a spring fresh taste when it’s cold outside.
Oh- I like that idea. And so much easier than making sauce. Thanks for sharing!
i am not a cook......but this makes me think i could do it! theres's always so many cherries....but i always want more! my fav!
You absolutely could- it's hard to screw this one up, short of roasting them to a blackened crisp (I've not done it with these, but I HAVE burnt and ruined an entire pot of sauce 😆). I hope you decide to give it a try!
AWESOME! My dad used to roast them when I was a kid. I don't know his recipe, but it had a lot of Italian herbs and lots of garlic. He being Italian of course lol. My mom would spread it over pasta. She was Scotch-Irish. I was the kid baker and would make the Italian bread. My mom was great at baking, but she would never bake bread. I'm writing your recipe down! Thanks for that. Take care!
YUM!! Lots of garlic- of course. I'm sure your kitchen smelled amazing and how cool that you were the bread maker!
Lol. Your shirt is hilarious 😂
Haha- thanks 😆!
How long do you pressure can these in half and pint jars? Looks heavenly. I have 4 cups of cherry tomatoes I just harvested. Hope you reply soon 😊
Pints- 40 minutes, Quarts- 45 minutes. I use the directions in the Ball Blue Book- it's my go-to canning 'bible'.
I am wondering the same thing....how long to pressure can....did you ever find out?
Also did u add lemon juice?
If I get a good harvest this year, I'll try that.
I hope you have a fantastic harvest!
I do have Midnight snack as I copy it from you and truly plan to make some and can some for after season.
A couple months after fresh are finished, It seems my wife's pasta is much better than while fresh tomatoes were at hand.
Also that plant was full and Dinosaur size.
Thanks for the teaching
Thanks
Good to know- thanks, John!
Try it it's the sweetest taste I've had in a while love this.
Now review as I'm trying to fry eggplants
In it with chess in a few layers. NOT a cook but 2 rights might go good together 😌
Thanks this might get better
Thanks, looks good.
You're welcome, William!
Definitely going to try this next year, maybe over some pasta as well. Usually when I get tired of fresh tomatoes the rest just go into my sauce. Would love to see more recipes and ideas to use up all the fresh produce.
I'd love to hear what you think when you give it a try, Josh!
I like to lacto ferment my cherry toms! It’s so yummy!!
Ooh- I'll have to try that!
I am going to water bath canner pint jars - how long would you put them in for and how much lemon juice do you add and how do you add it :)
Pints- 40 minutes, Quarts- 45 minutes. I use the directions in the Ball Blue Book- it's my go-to canning 'bible'. I typically add a 1/2 t of lemon juice to the top of the jar.
You have to try sun gold tomatoes. My FAV!!
They are a flavor favorite of mine, but they crack SO badly here!
Looks amazing! When you pressure can it, how long does it go? Do you need to add any lemon juice before canning? What an amazing condiment to have on the shelf!
Hi Carter-- I pressure can for 10-15 minutes depending on which size jar I use, and when pressure canning I don't add lemon juice. If I water bath can them- I DO add lemon juice and typically process for 20 minutes.
@@GrowfullywithJenna Perfect! Thank you!
You’re welcome!
@@GrowfullywithJenna Do you add any liquid when canning them?
I usually make marinara sauce but I’ll try this next year.
Sometimes I'll pull one of the jars out and just blend it up with a stick blender to make a really thick, flavorful sauce! I'd love to know what you think of the recipe if you try it!
Just found your channel looks so good going to try this ,so what do you do with them after there good like what do you use them with
Looks amazing and I'm a beginning canner. Wondering if I can use water bath canning rather than pressure canning? Thanks for advice!!
Looks good. Wife and I make Salsa. Similar ingri...stuff as you put in [[could not remember how to spell 'Ingredients]] except Cilantro, several types of peppers, oinions, gardlic [[of course!]] and vinegar-run thru blender, cook down in a pot then water bath. [[probly missing a step so look a recipe up the adjust]]. As far as Measuring? Who does that? You even have to lean sideways and scrunch up a bit to get into my house after I built it cause. no need for measuring. Keeps the joints Limber.
Yum! I did a few batches of salsa similar to this as well! Haha- keeps the joints limber 😆
Great job! I'm always looking for ways to use tomatoes. We waste so much it makes me sick sometimes. I've given them away and they still go bad. I'll try this as it looks like it would be yummy with corn chips.
Yes- I’m guilty of this too- we pick and pick and pick, give some away and we still don’t get to all of them!
I'm so glad I found this! Why did you decide against using a tomato press after roasting? Maybe because you don't plan to use these to make a sauce? I'm trying to figure out when it is absolutely necessary to remove skins and seeds and when it isn't.
Can these tomatoes the way you've prepared them? Also be putting point jars and covered in olive oil and kept in the refrigerator?
Looks good! I just put my leftover tomatoes in a large pan with herbs and stir until everything cooks and reduces. No need to cut the tomatoes IMO. Can be kinda seedy so I use a sieve to remove some of the skins and seeds. Surprised you didn't throw onions and hot peppers in there for some amazing salsa!
Yum- that sounds good too! And I definitely did some batches of salsa-- tomatoes, onions, hot & sweet peppers, cilantro and garlic!
Does Midnight Snack taste like an heirloom tomato similar to Black Krim? We grew some cherry tomatoes, but they’re rather acidic. I’m going to try Chef’s Choice Black and maybe some other AAS varieties next year, but would like to try another cherry tomato. I’ve heard Sungold is very good tasting. Cheers!
It does have a rich, complex flavor but I wouldn't necessarily compare it to Black Krim. For my palate is has a perfect sweet-tart balance-- but I also prefer my tomatoes on the acidic side, so you may find it too acidic for your tastes. Sungold is an excellent variety and I know self-proclaimed tomato haters that love Sungold. Sungold is sweeter than Midnight Snack, less acidic and has a bright, fruity flavor. My biggest issue with Sungold is that it is prone to cracking.
@@GrowfullywithJenna I appreciate the information. Besides the unidentified red cherry, I grew yellow pear, but it was rather bland. I'm going to try the Sungold or another similar variety that isn't prone to cracking. The Black Krims were the the best tasting tomatoes I grew, but were grown by mistake because they came in a mislabeled seed packet of Ace 55. Cheers!
What a fortuitous mistake! Black Krim is a good one!
@@GrowfullywithJenna Yes it was but too bad the plant only set three clusters of tomatoes before the summer heat set in. I did get second sets of tomatoes from the real Ace 55 and Early Girl plants. I’m going to try Chef’s Choice Hybrid Black next year and hopefully, it will be as good tasting as Black Krim. Cheers!
@@archstanton9703 that's a shame! Chef's Choice Black was pretty good when I grew it- I didn't think the flavor was quite as good as Black Krim (although it depends a lot on the weather in a given year), but it definitely had higher yields, less cracking and less disease issues.
I was trying to get my plants to produce tomatoes like that. I think where I was at in illinois had a lack of sunlight.
Does it freeze well? We all know how some things come out of the freezer a little different than when they went in and since I'm not setup for traditional canning at this time, I'd like to try this and freeze some of it.
Yes it freezes very well!
wow your basil looks fantastic... have you done a video on basil? I cant seem to grow it.. its just weak and wimpy
Not yet, but hoping to do so in time for next growing season!
Would this be good in spaghetti or chili/goulash or what would be some options to use it in? Thanks! Im going to freeze mt batch!
I love adding this to spaghetti sauce. If I wanted to use it in chili or goulash I might change up the spice blend a smidge-- but even as is, it would be good!
Do you have to 'pressure can' them or can you use the water bath method.
How long in the pressure canner?
Can you please post where you got the seeds for this variety
Studied your video and the comments, will give it a try. One thing to note- it seems there is confusion about Water Bath Canning this recipe vs Pressure Canning this recipe. You have replied that you use the instructions in the Ball Blue Book for *Water Bath* but is it possible to pressure can? Does the added olive oil make a difference for which method to use?
Yes- you can pressure can this recipe.
I think with out adding the acid she’s right, it’s more appropriate to pressure can. Jenna how much time do you use for pints? I’m here in Ohio as well. Same altitudes
Not having the Ball Canning book, how much headspace to leave when pressure canning these? How much pressure when using the weights - 5, 10, or 15? (We're new to canning and the tomatoes are about ready to come out of the oven, wife hadn't looked that far ahead). Preliminary taste is fabulous tho!
Are midnight snacks prolific producers? I've been growing a lot of niche cherry tomatoes lately that don't produce well. I want big tall Vining bushes like the super sweet 100 or sungold.
They are- very much so. I'm growing both Super Sweet 100 and Sungold this year and Midnight Snack is outproducing them both.
Gurney's or burpees? :)
How long do you pressure can
It depends on the size containers you're using- The Ball canning book is a great guide for this!
I make two versions of this:
*Pomodoro* 2 parts tomatoes, 1 part onion, 1/4 part diced carrots, 1/4 part chopped celery. To Taste red pepper flakes, coarse salt, garlic, basil, olive oil. Pulse it until smooth and work it through a fine sieve Discard the fibrous solids..
*Salsa Picante* 2 parts tomatoes, 1 part onion. To Taste chopped jalapeno, garlic, cilantro, coarse salt, olive oil. Leave it chunky or pulse it a few times.
Yum! Both of these sound amazing! Thanks for sharing.
Would love to your pressure can method. How many pounds and for how long? Also do you add lemon juice when canning?
I use the directions in the Ball ‘blue’ book of canning- pints 40 minutes, quarts 45. I generally add a teaspoon of lemon juice per quart to my canned tomato products (though I have left it out when I don’t have lemon juice lying around without problem ).
Oh- and I water bath can these, not pressure can.
This would be fantastic as an ingredient in a marinara sauce ( I guess you would use it similarly to Tomato paste)
Yes it would!
How to measure herbs?
Do you have a good cherry tomato sauce recipe???
I just blend these roasted cherry tomatoes up with a stick blender for an excellent sauce!
Do you put this on anything or just eat it as a side?
One of the reasons I love this recipe is its versatility. These tomatoes are excellent on bruschetta or pizza, tossed with pasta or salad, used as is as a side, and sometimes I'll use a stick blender, blend it all up and use it as sauce.
OH MY GOSH SOOOO GOOD! I just made a batch with the intention of canning them but pretty sure I'm not going to have enough. Just had some on some toasted sourdough bread with mozzarella toasted, yummy! 🥰
Haha- that's always my problem too! Serving them sourdough and mozzarella sounds AMAZING!
How long pressure cook?
Pints- 40 minutes, Quarts- 45 minutes. I use the directions in the Ball Blue Book- it's my go-to canning 'bible'.
What kind of cherry tomatoes are the dark ones?
Those are 'Midnight Snack'- one of my favorites!
Why do you have to pressure can them and not just a water bath ? I’m a newbie canner .🤣🤣
Tomatoes are tricky to grow and with the cherry tomatoes it only seemed like I was able to yield a handful
Not sure I managed to drive away the groundhog that dug a hole at the side my house, or it went hibernating for the winter and haven't came back up.
Either way- I'm glad that groundhog is gone. They can be so destructive!
Love your non chalant shirts😂
This would be extra good if roasted in the smoker
Very good recipe but we roast the tomatoes simply by mixing green chille & onion .ok thank you take care of you & your family
That sounds delicious too, Akhtar!
@@GrowfullywithJenna thank you ,how is weather in your Ohio ?
@@akhtarali9854 cold- but sunny! We got down to 27F last night with heavy frost and it's 34F right now. What's it like in your part of the world?
@@GrowfullywithJenna In moubtains area , weather is very cold & snowy but in the plains , day tjme is sunny to some extent , at night it is very cold we use quilts full of combed wool for sleeping
It sounds great and looks great.how long do I bw the pints and what do I use this with
Pints- 40 minutes, I use the directions in the Ball Blue Book- it's my go-to canning 'bible'. You can use this as a spread on good Italian bread, put it on pasta, eat it straight from the jar, spread it on eggplant, use it in place of pizza sauce...
Are you Kristen Joy Weiss. From the firearms??
Nope- no relation!
your oven is not even that old, mine looke a good 15-20 years older
Hang on to that oven- it will probably outlast anything you could buy new!
mmmm. Looks yummy. Quick tip. I don't can, so I freeze. If you put this in a freezer baggie, remove most air, then lay on it's side on a small cookie sheet, after they're frozen they stack very well in freezer like a deck of cards. It saves a lot of space this way. I also do this with jams.