Suggest drying them. They will shrink down to raisin size.

I'm having the same problem with my sun gold cherries! I made the garden vegetable juice from the ball blue book and dumped all my cherry toms in as well. Came out great. I also halve them and strew them over the top of frozen pizza with extra cheese and hot pepper flakes to jazz it up a bit. I also roasted them in the oven with garlic and shallots and basil until they reduced and caramelized - then you can blend it or run it through a food mill and use as pasta sauce and freeze. I've also thought about selling them but I don't want to stand around collecting money - my area is not conducive to the 'honor' system of selling! Good Luck! Isn't it funny how a couple of months ago we couldn't wait for the tomatoes to ripen?

I had many bags of cherry tomatoes and also the yellow pear type in my freezer along with bags of plain tomatoes already skinned. They worked great in my veggie juice cocktail.

I have given bags and bags away. I guess my mother was starting to get a backlog too. She said she filled a sauce pan with them with a tablespoon or two of water, then covered with a lid and let them steam at low heat. When they began softening, she squished them with a potato masher. Then she just let them cook slowly uncovered for an hour or so, throwing in a bit of celery, parsley, onion, garlic, and I cant remember what else. Then she poured it through a strainer and had almost a quart of her own homemade V8. I haven't had any, but she says it is very good. Carmellia

Is there a mission or homeless shelter that could put them to good use? A senior center or food bank?

You can just rinse and freeze too. Toss them into spaghetti, chili or soups all winter.

Nice problem to have though!!

Deanna

Inject them with vodka & hot sauce and put them in the freezer. Then you can have frozen "Bloody Marys" on hand.

It was cherry tomato fatigue that finally convinced me to buy a food mill. With a food mill, you can cook them a bit to soften, put them through the mill to get rid of the skins and seeds, and then cook down the juice into a very flavorful sauce. Then freeze to use as a base for chili or spaghetti later. I just recently realized you can halve the cherry toms and roast them briefly, which also softens them for pureeing and makes the skins fall off.

When I make a sauce, I use the Villaware type strainer and they don't need any cooking beforehand. Because many are bigger than the 2 inch diameter hopper opening, I just cut them in halves. In a few batches of just plum types, I cut them in half and dug out most of the seeds and watery liquid. The end result was a thicker sauce even before it was cooked. Can't do that with a beefsteak or big regular round type tomato as they have just too many watery seedy cavities marbled throughout the insides.

I have tons also. I put them on a cookie sheet, added some olive oil, peeled garlic cloves, salt, pepper, and rosemary (fresh), and roasted them at 400 degrees until they were all burst and wrinkly. I then divided the roasted tomatoes into muffin cups and froze, then vacuum sealed the frozen packs to use on pizza through the winter. I probably got thirty 6 ounce servings.

I took all my cherrys, cut them in half and dried them to a powder. The powder can be added to soups, beans, rice and casserols as needed and stores indefinately.

Wow, thanks, all. These are some very good ideas that even I could manage. Going to try the pizza topping ideas right away.