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Old 04-02-2013, 12:44 AM   #11
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I'd let them thaw and then roast them with some unpeeled garlic cloves, kosher salt and a generous glug of olive oil. Use with pasta, cous cous, over eggs, etc.


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Old 04-02-2013, 05:57 AM   #12
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Snip is right,
I make that but also add chilli flakes for the best tomato/chilli jam ever. Great for giving as gifts as well.

Celtic cook

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Old 04-02-2013, 12:38 PM   #13
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Originally Posted by larry_stewart View Post
So last fall, had a bumper crop of grape tomatoes. At the time I did everything I possibly could do, but was still left with a couple of hundred ripe tomatoes. I didnt want to let them rot, and was pressed for time ( going out of state for a week). So I figured I'd freeze them, and figure out what to do with them later on. Well, 6 months later, I have a few hundred frozen grape tomatoes, and still no thoughts.

Any suggestions that are worth the effort??

Worst case scenario, is I can feed them to the chickens.
Tomato sauce. Put the grape tomatoes in the microwave, and the skins should slide right off. Tomato soup or (roasted tomato) Romesco sauce, is another way to go.
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Old 04-02-2013, 01:01 PM   #14
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Chilled tomato soup w/ a splash of vodka, and topped with fresh crab or shrimp is another goody.

Also, take a look a Mark Bittman's Tomato Jam:

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frozen, tomatoes

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