What to do with all these cherry tomatoes?

If you grow any type of cherry tomatoes, you're probably like me and end up with a ton of tomatoes. I transplanted two grape tomato plants along with my other tomato plants into my community garden plot in May. Sometime around the end of June or early July, I started picking the tiny morsels. Production through July remained steady and now they seem to be going full bore. Between the two plants I am picking about 4 quarts a week. That's a lot of tomatoes!

My grape tomato plants in early July, with loads of green tomatoes and some red:


After eating as many as you can and giving some away, try making a cherry tomato-based pasta sauce which you can freeze now and use in the winter. The nice thing about this sauce is that you don't have to bother with removing the skins first, just throw the entire tomato into the pot, skin and all.

Check out the recipe on the Art+Food+Life blog.

The recipe calls for cognac but I would substitute red wine instead, more of a preference I guess. Also, if you prefer a smooth, thin sauce you could remove some of the sauce from your pot and pulse it in a blender then add back to the pot to reincorporate.

Enjoy!