I found yesterday that most of the tomatoes that are ready are cherry tomatoes....some quite large. I'd call them "salad" tomatoes. They are thin-skinned. It seems ridiculous to skin the suckers, so I got to thinking. Why not toss with EVOO and roast them whole like in many of the recipes I've tried lately and freeze them that way? Maybe even add garlic and/or onion?
Can I stew them whole and use just like regular peeled tomatoes? I'm at a loss. I've GOT to do something with them...there's probably 10 pints of them or more! And MANY more on the way! (You wait until next year! I'll be picking ALL the plants!)
Can I stew them whole and use just like regular peeled tomatoes? I'm at a loss. I've GOT to do something with them...there's probably 10 pints of them or more! And MANY more on the way! (You wait until next year! I'll be picking ALL the plants!)
Daphne
Keep your mind wide open.
Keep your mind wide open.