Using Surplus Cherry Tomatoes

[Kendy]

Have a lot of tumblers in hanging baskets at present and can't eat them quick enough !

Has anyone got any interesting recipes for a chutney which isn't too spicy please ?  Can't use onions etc in the recipe as Mrs K has an hiatus hernia and can't do onions or spicy.

[Kendy]

[digswell]

No chutney receipies spring to mind, but you could try roasting them on the vine with some good olive oil and basil, serve with their stems as an extra vegetable.

Hope this helps  ;D

[manicscousers]

I've got a recipe for preserving them ..spiced cherry tomatoes if that's any good ?
1 kg cherry toms, preferably with stalks attached
10 th 12 mint leaves
sugar free vinegar to cover
prick each tom with a cocktail stick a few times, put in a sterilised jar with the mint leaves between, pour vinegar in, make sure it covers toms by 2.5 cm, poke to make sure there are no air holes, weight down and seal..ready in 4 to 6 weeks but improve over time..shelf life 1 year, I can put the recipe for the vinegar in later if you need, or the bit about weighting down the tomatoes, hope this helps  ;D

[1066]

manics - that sounds amazing and I'd love to know the full recipie! I tend to only grow cherry toms (less faff and easier to ripen) so am always looking for other ways to have them

I like slow roasting them with garlic, oregano or any herb and then having them with pasta. Easy and tasty

1066

[Kendy]

Good idea re roasting on vine.

manics - like the sound of that recipe.  No good for Mrs K however as it contains vinegar but more for me  ;D

[pippy]

We roast them with feta cheese and olives and a pinch of oregano, drizzled with a little olive oil.  Serve with/in pitta bread with lots of fresh salad.  Makes a nice warm lunch!

[manicscousers]

sorry, kendy..can't find any recipes without vinegar :-\
the guy who's book I use sterilises pebbles and uses them to weigh down in jars
the sugar free vinegar goes as follows
7 pints cider or distilled malt vinegar
half pint concentrated apple or pear juice
2 tbsp black peppercorns, 1 tbsp allspice berries, 2 tsp cloves, 2 tbsp coriander seeds, 3 cinnamon sticks, a few dried or fresh chillies(optional)
boil juice and vinegar, make a spice bag and boil in the hot vinegar for 10 mins, take out the spice bag, use immediately but improves with keeping..as you can see, it makes loads  ;D
I'll keep looking for recipes for you, kendy but they do seem few and far between

[ceres]

Not chutney but this website gives the method for preserving them in jars in the oven with either a wet pack method using brine or a dry pack method using salt.

Preserving recipes tend to use vinegar, salt or sugar as the preserving agent so you have to pick your poison!

http://www.allotment.org.uk/allotment_foods/bottling-canning/Bottling-Canning-Preparation.php

[valmarg]

It's not a recipe, but you can open freeze them, bag them up and use them in soups, sauces and stews in Winter.

If you take what you want out of the freezer, and leave them to thaw a bit, when you squeeze the tomatoes the skin comes off very easily, and cleanly.

valmarg