Using Your Excess Cherry Tomatoes | Preserving Cherry Tomatoes | Dinner On The Homestead!
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- Опубликовано: 20 авг 2020
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This is one of my favorite ways to preserve my extra cherry tomatoes. We always have an abundance of them and this is a great way to enjoy them for the whole year!
Dinner on the Homestead!!
For a pound of pasta:
6 cups fresh cherry tomatoes of any kind
salt and pepper
2 tsp sugar
a few cloves (or dried or minced in a jar)
handful of fresh basil (or dried)
3-4 pinches baking soda (you cannot taste this!)(I accidentally say baking powder in video but I mean soda!)
1/4 - 1/2 cup heavy cream or half and half (this depends on how creamy you want it)
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Finally, a GREAT way to use the boatload of cherry tomatoes we get from our two plants. Excellent recipe!!!
Thank you so much! ☺️
I made this tonight everyone loved it! Even my 2 year old had seconds thanks so much for sharing!
Pro tip: run it through the juicer after prepping and before cooking. This gets rid of the excessive fiber from the seeds and skins, and also prevents the bitter taste that the seeds impart. If you toss the seeds and skins into your compost pile, the seeds will sprout and you will never have to plant cherry tomatoes again!
Can I freeze the cherry tomatoes 1st til I get time to try the recipe?
Sounds like a wonderful recipe, and definitely a great idea for preserving.
I tried this and it was soooo delicious!! Thanks for the recipe!
Making batches of this AMAZING recipe for the second year! Thank you!
Yay! I’m glad you love it!
I am Italian....and I think this recipie is awesome!!!!
Oh my goodness this looks amazing, I wish I had those ingredients right now because I would be for sure making this! Thanks for sharing, Lisa from the moneypit homestead
Sounds delicious!
Looks SO yummy. Can’t wait to try this. Thanks for sharing.
☺️☺️
Omg that baking powder trick is amazing thanks. I'm new to this.
Love this
Delicious 😋 thank you!
OMG. Making this for dinner tonight! Thank you! Subscribed.
Yay! Let me know how you like it!!
I made this tonight and it was so good. I make regular sauce with our tomatoes but the cream really made it different. With so little ingredients this should be on everyone's list. You could even prep the tomatoes one day and reheat the next night. Just add cream, baking soda, boil pasta and you have a good meal for your busy nights.
Yes! I love the recipes versatility! I’m glad you liked it! ☺️
Made this tonight, thank you for posting! Couple of comments. I would do this in a Dutch oven to cut back on splatters, because it splatters a LOT. And I don't think you need to measure if you know how to cook. I just did all my tomatoes that needed to be cooked, salt and pepper to taste. I also added a parmesean cheese rind! I added it after all the tomatoes burst and it started to reduce, but before the cream.Take out rind after is flavors the sauce a bit. Then add cream to taste.
I was about to can my cherry tomatoes but you gave me a good idea and make this pasta instead and freeze it for my next meals!!! 👍🙏🤙
Thank you so much I had no idea what to do with all my cherry tomatoes. I kept giving them all away, but this is so delicious taste like something you’d get a Fancy restaurant, and so easy too! thanks again❤
Yay!!! I’m so glad you liked it! ☺️☺️
This is so easy and delicious! I don't think it will make it to the freezer.❤
😊
I mostly watch on tv, so can not comment , however I do click the like button on things I like. Came online to comment on something else, and wanted to drop by and tell you that I used your basic recipe for this with my excess cherry toms tonight, and it turned out wonderful. I did use my stick blender to break up the skins a bit, and added a lil' bit of heat with pepper flakes, and a lil' pinch of Italian seasoning. Great recipe, and love your garden of tomatoes. TYVM. I did freeze some, and will trust you that it warms up without curdling the cream by using baking powder. :-) Thanks again.
Awwww thank you so much for your kind words! I’m glad you like the recipe! It is one of our favorites! I’m going to be trying a bunch of new ways to use an over abundance of garden harvests this year! I will be sure to share our favorites!
Thank you I love this recipe
Isn’t it delicious!? It’s on of my favorite ways to use my cherry tomatoes!
That looks amazing. I’m going to use up my bounty of cherry toms and make several batches of this for the winter meals.
I can’t believe I didn’t know that baking powder trick bc I know about the real cheddar cheese in mac & cheese trick but this is really valuable. Yum. I’m very grateful!
I think she meant to say baking soda not baking powder
Yes I did! Oops! Sorry about that!
Looks good
Excellent! My husband loved it. Sorry I did not see this earlier in the cherry tomato season or I would have made lots and put in the freezer. I dehydrated most of my cherry tomatoes but may try this recipe after hydrating the tomatoes.
If you do, let me know how it turns out!
Great video, i like that you keep the cuts to a minimum 🐢👍
Looks yummy
Thank you!! ☺️☺️
A splash of vodka would add a new flavor layer! I might do this tonight!
Blueberry tomatoes?! In 45 years I've never seen those! Is it more of a regional thing, because I've never seen them here in Wisconsin!
Yum this looks good
Ch-Ell-In-teeny
Your description says cloves -- assuming that's the garic. Lol. Looks yummy.
Oops! Yes!! Garlic cloves!
Thank you for this recipe. I was trying to find a way to preserve all my cherry tomatoes. I will be trying this today. How long does it last in the freezer? New to your channel. Looking forward to watching more of your videos.
Thank you so much! We typically use them up before the next season and they stay great! I hope you love it! ☺️
What type of pan is that you are using?
Beautiful cherry tomatoes….might consider a shorter intro…
Can you steam or pressure can the sauce with the heavy cream?
you can't can anything with milk products unfortunately
How do you preserve the basil- drying it, freezing?
I typically dehydrate Basil (most herbs actually!) Another way I preserve basil is to make pesto and freeze it! Yum!
I blanch the basil for about 5 seconds, immediately move to ice water bath. Then drain, squeeze all the liquid out, then freeze in tiny balls. You can use a food sealer to save them even longer
Video starts at 3:25
Is it baking powder or baking soda? I’m the video you say baking powder but the print says baking soda?
I misspoke. It is baking soda!
What are the yellow and purple cherries called
They are Blue Cream Berries Cherry Tomatoes from Baker Creek!! They are one of our favs, they do have a thinner skin but they taste sooo sweet and delicious!
@@CalveyHomestead I order from them as well we are going to try to get some next year thank you for the response also
@@natureswildplayground You won’t regret it! They are SO prolific!
Baking powder or soda? The video says powder. The notes say soda.
Did you add baking powder or baking soda? Your instructions say baking soda but in your video you say powder?
Baking soda! Sorry about that!
HI there, i watched your video twice to be sure, but in the audio you refer to baking powder but your written recipe states baking soda. Would have a moment to confirm whether powder or soda? thank you kindly.
I misspoke in the video. It is actually supposed to be baking soda! Sorry about that!
@@CalveyHomestead Oh my. Thank you for such a prompt reply; I'm making this as we speak! :)
Yay! Let me know how it turns out!!
@@CalveyHomestead The reduced tomatoes alone (6 cups), w/o any added seasoning were so tasty. Yum. After adding some freeze-dried, minced garlic, the taste changed significantly. Not for the bad, just a different direction; lost the sweet/sour tanginess of the tomatoes; and probably could have used less garlic. Got some great fizzing action when the soda was added, fun :) Then half-n-half insted of the heavy cream as that is what I have. Thought I wouldn't mind skins but found them, and the seeds, to be a chewy distraction so I strained the batch and processed the seeds and skins in a small blender. All in all this yielded a smoother sauce, though still with a bit of chewiness from the seeds; got 1 very full pint. Thank you for sharing your recipe.
Great tips!! I try to grow cherry tomatoes with really thin skins because my husband is t a huge fan of the skins on some types. Still trying to find the perfect ones! ☺️
can i leave out the sugar
Of course! Most cherry tomatoes are sweet as it is. I’ve left out the sugar before!
4 cups of tomatoes cooked looks like practially nothing! or maybe im just a fatty, because that pan would just be for me! lol
I thought so that first too but the flavor is super condensed so it dresses a good amount of pasta!
Can I freeze the cherry tomatoes til I get time to try the recipe?
Absolutely!! Their texture will be a bit different when you defrost them so they won’t really “pop” when you cook them. The flavor and end product will be just as good! I’ve done it before and it still turned out great!
Baking soda or baking powder? The video says baking powder twice and the recipe in the description says baking soda.
I kept saying the wrong one 🤦🏻♀️ it’s baking soda
You said add baking powder, yet your recipe says baking soda
I misspoke in the video. It is baking soda
@@CalveyHomestead I made several batches this afternoon and it is wonderful!
@@lisabrown1620 Yay! I’m so glad you liked it!! 😍
No sugar ever
Highly misleading title. There is nothing about preserving in the whole video. It’s just a basic pasta sauce recipe.
To preserve. Put pasta sauce in a freezer safe container or ziplock and freeze for later use! Once thawed, add your cream!