Great Autumn Garden Haul


From a reader:

“The calendar says October but tomatoes don’t look at calendars. Here’s my weekend harvest (not shown is a bunch of cucumbers, peppers and green beans). What to do with a bucket of cherry tomatoes? Freeze them, slow roast them and of course – eat them!”


11 Comment

  • Gorgeous! And it looks like you will have a tasty treat come winter.

  • Sadly, I overdid the slow roasting of one tray and ended up with a half tray of extra extra crispy tomatoes, aka burnt. The good news is the other half was fine.

  • Freezing whole tomatoes ruins them. Will you cook them first?

  • Huh, I have wondered what to do with the excess tomatoes my garden produces. Can you really just freeze them whole like that?

  • My jealousy is so unbecoming.

  • Tomatoes can be frozen whole – freezing changes their texture so they’d be best used for sauces/in cooking when thawed.

  • I’d use the excess tomatoes to make sauces and soups now and then freeze that. Whole frozen tomatoes will change both the texture and taste after you defrost them.

  • Cherry tomatoes just keep giving! I swear I’ve had 1,000 tomatoes from one plant.
    I agree with other posters than freezing whole tomatoes may not be the best approach.

  • The best way I’ve found to deal with the ridiculous surplus we’ve had this year (an I only have 5 cherries and one regular tomato plant!) is to cram as many halved toms as I can, cut side down, into a large baking dish coated with good olive oil. Shove garlic cloves and bunched up basil leaves in the crevices between tomatoes. Sprinkle with S&P, roast at 300 or 325 until you get a nice char on the skins and the liquid has reduced by quite a bit (usually 3-4 hours). Let cool and you can pull the skins right off, then dump the whole mess into freezer bags. There you have it, ready-made sauce or soup base for the entire winter.

    • I love roasting tomatoes – it really concentrates their flavor. I use the smitten kitchen recipe (tomatoes are cut side up on baking sheet lined with parchment paper, drizzled with olive oil, salt, pepper in a 225 degree oven for 3+ hours).

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