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I planted way too many cherry tomatoes and not enough big ones. I usually make gazpacho all summer but the thought of peeling all these bitty tomatoes is daunting. Any ideas? Family is sick of tomatoes in every salad and DH is so old he says tomatoes "talk back to him" but he likes spaghetti and other Italian dishes.
so if I do all my cherry tomatoes at once( 3to 4 hours is a long time without filling up the oven) that must mean this can be stored in the fridge for some time or can it be frozen? Do you heat it up again to enjoy or serve cold?
I like the idea of tomato soup base cause I also have lots of basil and a neat ricer. I surely don't want to peel 45 little tomatoes!
Last year I scrubbed them, sliced in half and sprinkled with sea salt. Then I laid them on parchment paper lined cookie sheets in a low oven and dehydrated them. Stored them in jars of olive oil in the refrigerator.
They're wonderful in dips, pasta dishes, salads and casseroles. And if you buy them in the store they are a luxury.
Throw them whole into a pot and cook them down to sauce, moosh them up a bit and then run thru a strainer to deal with the skins, then make/freeze sauce as usual
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