What to do with a Zillion cherry tomatoes?

Yes, I freeze the cooked sauce. As SueMc, says, freezing them whole also works well. A nice lady at our farmer's market clued me in on doing it that way. I was lamenting that I had more tomatoes and garden work than I could handle--no time to can with so much happening in the garden. She just said, "Freeze them suckers, then pull them out and can them in November." It sure has taken a load off. I don't have the same kind of waste anymore.

Freeze them stems off in a single layer on a tray or pan.

Once they are frozen you can put them into freezer bags.

I've slow roasted big baking sheets full... Cut in half, tossed with olive oil, coarse salt, an herb like rosemary or basil... Roast real slow at lower temp...over and hour. Some sort of magic happens and makes them all Carmel-ly. I eat some and pack up others in the freezer for later. I also use them in a savory tart... Pie crust, some sort of cheese (feta umm,) savory tomatos. You can eat that or freeze as a pre made meal for later.

Make juice out of them. That's already the majority of what most are made of and usually very sweet. In fact, may need a little salt to actually taste like real tomato juice.

Martin

You can pickle them with a mix of other veggies

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Frozen tomatoes are simple to peel the skins off, i would make a sauce after they were frozen.

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I just put them in the freezer. Then when needed add them to soup, stews, chili, eggs, potatoes, pizza, etc. The small ones really come in handy for cooking.

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Roast them in a hot oven with a drizzle of oil and some herbs and seasoning (oregano, basil, fresh ground black pepper, a bit of salt) until they're bubbling and browning around the edges. Use immediately over pasta or fresh Italian bread, toasted, or package up and freeze for winter treats.

The roasting concentrates the flavour -- these are awesomely delicious!

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'Joy of Pickling' has a great recipe for making quick fermented pickles from half-ripe cherries (pickled with celery tops, horseradish, garlic, other yummy stuff) - they only last in the fridge maybe a month but are pretty tasty in a very different way.

'The Preservation Kitchen' has a recipe for canning cherry tomatoes. Have not tried it but hope to next week.

I have a recipe for canning cherry tomatoes but haven't tried it, because we don't have enough left over. I think it is in the "Put em up" book (maybe in the Ball book, I can't remember).

I also have a lot of these,so I just pickled and put up 6pints of green cherry tomatoes. Never tried it before, but they look really beautiful in the jars.

Panther <> I am truly sorry I offended you with my attempt at humor. I should have known $10 a million was too cheap for homegrown tomatoes.