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Question by skywise012000: What do I do with bumper crop of cherry tomatoes?
I’ve had a bumper crop this year – far too many for us to eat.
I’ve made tomato chutney and preserved some in oil but I’ve still got loads left over.
Does anyone have any other good ways of preserving them (apart from freezing – they’re too small to peel so many to freeze!)
Answer by Miami Lilly
You can roast them in the oven with olive oil, and then make a roasted tomato soup with them. You can then preserve the soup like you would tomato sauce. However, I would omit the cream until you open the jar of soup, and heat it up…
****Roasted Tomato Soup****
2 1/2 pounds fresh cherry tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. (Or puree the soup in batches in a blender) Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
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