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- Senior Member
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Grape Tomato Overload
What are some ideas to do with grape tomatoes.? I only planted 2 plants and we are overloaded with tomatoes.I have been giving them away. We eat as many as we can. Thanks, Julie
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- Full Member
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- Joined: Fri Jul 17, 2009 10:06 pm
- Location: Santa Clara County, California (USDA Zone 9b)
One of my favorite fancy-looking but easy recipes involves the following:
-1/2 to 1 cup cherry/grape tomatoes per person, chopped in half
-1 large basil leaf per person, minced
-1/4 shallot per person
-balsamic vinegar
-1/4 can chicken broth per person mixed with 1/4 t corn starch per person
-olive oil
1. Sautee minced shallots in olive oil 'til translucent on medium heat.
2. Add tomatoes, toss and cook for 2-3 minutes to evaporate some of the juice.
3. Add 1t-1T balsamic per person depending on how acidic you like your sauces, cook down on high heat.
4. Add broth/corn starch recipe, toss & cook 'til sauce is the consistency you like.
5. Add basil, toss, and ladle over cooked chicken breasts, cooked penne, or any other relatively mild-flavored dish requiring a sauce.
Enjoy!
-1/2 to 1 cup cherry/grape tomatoes per person, chopped in half
-1 large basil leaf per person, minced
-1/4 shallot per person
-balsamic vinegar
-1/4 can chicken broth per person mixed with 1/4 t corn starch per person
-olive oil
1. Sautee minced shallots in olive oil 'til translucent on medium heat.
2. Add tomatoes, toss and cook for 2-3 minutes to evaporate some of the juice.
3. Add 1t-1T balsamic per person depending on how acidic you like your sauces, cook down on high heat.
4. Add broth/corn starch recipe, toss & cook 'til sauce is the consistency you like.
5. Add basil, toss, and ladle over cooked chicken breasts, cooked penne, or any other relatively mild-flavored dish requiring a sauce.
Enjoy!
First, techlawgardener, welcome to the Helpful Gardener!
Second, did you develop this yummy recipe yourself? When I cook (just as a note), I make my own chicken stock. I have to stay on a Very Low Sodium way of life due to migraines--although that hasn't helped much the last week or so--and am therefore constantly fiddling with published recipes to make them suit my own needs.
I like the "one basil leaf per person" touch. I'd like it even more if my tomatoes and basil ripened at the same time.
Please re-post the recipe on our omnibus recipe Sticky at
https://www.helpfulgardener.com/forum/viewtopic.php?t=1197
so that it'll stay with other recipes and be easier to find later. Provide the source of the recipe, too: either yourself, if you developed it, or another cook/writer (copyright/intellectual property concerns).
Happy gardening.
Cynthia H.
Sunset Zone 17, USDA Zone 9
Second, did you develop this yummy recipe yourself? When I cook (just as a note), I make my own chicken stock. I have to stay on a Very Low Sodium way of life due to migraines--although that hasn't helped much the last week or so--and am therefore constantly fiddling with published recipes to make them suit my own needs.
I like the "one basil leaf per person" touch. I'd like it even more if my tomatoes and basil ripened at the same time.
Please re-post the recipe on our omnibus recipe Sticky at
https://www.helpfulgardener.com/forum/viewtopic.php?t=1197
so that it'll stay with other recipes and be easier to find later. Provide the source of the recipe, too: either yourself, if you developed it, or another cook/writer (copyright/intellectual property concerns).
Happy gardening.
Cynthia H.
Sunset Zone 17, USDA Zone 9
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- Senior Member
- Posts: 271
- Joined: Tue Mar 03, 2009 4:38 pm
- Location: Kershaw,S.C.