I tried a recipes last year from this site. Vinegar, oil and dried spices. They looked beautiful but I didn't like the taste. Thought they'd stay somewhat crisp but were not. Tossed them. Actually I didn't know how to serve them. The recipe was Italian or French.

I made that one too (can't remember what they were called) with the Tarragon? Blech!
Not "my thing". The tomates were mushy and I discovered I don't like tarragon!!

I just freeze my cherry toms for soups (rinse and toss into a ziploc! easy when you're overwhelmed) or I dry them for soups, salads, etc. Halve them first so the water can evaporate quicker.

Deanna

I am getting a ton of tiny grape tomatoes. They taste wonderful but I don't know what to do with all the excess as all my neighbors are growing tomatoes also. Anyone have any good ideas? Should I just freeze them until I have enough tomatoes for a batch of Annie's Salsa?

Yes, you can chop the up for a fresh or canned salsa. I am only growing 4 plants this year, so I don't expect too many. I sometimes give my produce to my doctors offices for their staff to enjoy. Last year it was all fresh mixed lettuce and pickling cukes, so they had a lot to enjoy. Freezing the grape tomatoes will turn them to mush. You can leave the grape tomatoes out at 70-75 degrees room temp for a few days, as they usually don't spoil as quickly as big salad types. Chop and refrigerate is another option and will also remain fresh for up to about 5 days.

I am waiting for my bigger tomato plants to start producing more so I can make up some salsa. I am going to make up at least 5 batches to get us through the year. I am getting about 1 or 2/day right now. We seem to be eating them up and looking for more ripe ones right now. I had a big bowl of the grape tomatoes setting on the counter. Everyone grabs a handful as they walk by. They are eating them like candy. They really are good and much healthier than cookies or candy.

When I have about 2 pints of cherry tomatoes, I toss them with 2 Tbls of good olive oil and about three sprigs of rosemary, a good pinch of salt and a couple of grindings of black pepper. Put them in a glass (pyrex) baking dish at 325Â for about 40 min. The confit that results will keep for about 2 weeks in the fridge and is wonderful in salads. I also love it with scrambled eggs as a nice little lunch. Or served along side cheese of nearly any type.

Cathy

I planted lots of cherry types this year. We discovered the dried ones are so great - especially to "perk-up" a vinegarette salad dressing, or make into a quickie salsa when no other tomatoes are available. They can also be ground in a blender to make a quickie pizza sauce - or to liven up a spaghetti sauce.

Grind up a lot of them and then dehydrate the paste for sauces. Cook them whole and freeze for whatever tomato use you might have. We like the skins - "think fiber."

These little rascals are very versatile. I dry them in the dehydrator, after cutting them in two. The bigger ones may need to be a bit smaller. They aren't dried completely hard, but left soft, pliable, then placed in baggies and into a plastic freezer container.

Yesterday, I added some to a pasta dish, after rehydrating a bit. Tomorrow - who knows.

Bejay

Our favorite salad all year round is this (and you can do it in the winter with those Santa tomatoes, they don't taste so blah this way, and it stretches them)...this was our "south beach diet" adaptation of a friend's bruschetta - we tried doing it on cucumber slices instead of toast, then one day I just threw it all in a bowl...ta-daa!

Balsamic Tomato and Mozzarella Salad
halved/quartered cherry toms
cubed cucumber
handful of basil chopped big
fresh mozzarella (the kind that comes in a tub in water) cut into small cubes.

Toss with a significant amount of balsamic vinegar and a little olive oil. A little fresh pepper...Chill for at least an hour to let the vinegar mix with the ingredients. Keeps in fridge until it's eaten (usually we don't have it longer than 3 days 'cause it's so yummy).

In the winter, we usually do a small clamshell's worth of cherry toms, a big cucumber, half a tub of mozz and half a bunch of basil. In the summer it's mostly tomatoes...I just do it by feel/taste/necessity).

Is the salsa as good with cherry tomatoes vs. regular tomatoes? Do any of you can these , or is dehydrating and freezing the best way to go. I have tons and tons now (not selling them)

Some cherry tomatoes have very tender skins while others can have very tough skins. You can use either, and make a chunky salsa, but its a bit more difficult to chop a big bunch of small cherry tomatoes vs, a lesser amount of bigger plum type or paste types, which release less liquid. Freezing will turn them to mush, drying them is fine, if sliced in halves.