How to Preserve Tiny Tomatoes
I can large tomatoes, but when comes to tiny tomato varieties: cherry, grape or pear, I don’t have time to blanch and peel each one out of its small skin. Here is a fast, delicious way to preserve tiny tomatoes:
Roasted Tiny Tomatoes
Ingredients
Cherry, grape, pear or other variety of tiny tomato, washed
1 bulb (6 to 8 cloves) garlic, minced
Sea salt
Olive oil
Directions
1. Preheat oven to 400 degrees.
2. Line two large baking sheets with aluminum foil.
3. Poke tiny tomatoes with a sharp knife, and place on baking sheet
4. Sprinkle garlic and salt over tomatoes. Drizzle with oil.
5. Bake 30 minutes. Pour into fine mesh strainer to drain excess liquid. Rest 15 minutes.
6. Pack and process in foodsaver bags or freezer jars.
I empty frozen tomato packs into the crockpot to make winter sauces and stews.
Roasted Tiny Tomatoes
Ingredients
Cherry, grape, pear or other variety of tiny tomato, washed
1 bulb (6 to 8 cloves) garlic, minced
Sea salt
Olive oil
Directions
1. Preheat oven to 400 degrees.
2. Line two large baking sheets with aluminum foil.
3. Poke tiny tomatoes with a sharp knife, and place on baking sheet
4. Sprinkle garlic and salt over tomatoes. Drizzle with oil.
5. Bake 30 minutes. Pour into fine mesh strainer to drain excess liquid. Rest 15 minutes.
6. Pack and process in foodsaver bags or freezer jars.
I empty frozen tomato packs into the crockpot to make winter sauces and stews.
