This year, I participated in a seed library which lead to growing all sorts of new plants in the garden. The most successful was the Wild Cherry Tomato. Each fruit is between 1/4 to 1/2 an inch across, and the most potent tomato taste ever. It tastes like someone packed the flavour of a dozen regular size tomatoes into tiny taste explosions. BEST TOMATO FLAVOUR EVER!
Only, there are a lot of them. 7 days ago, not a single one was ripe, now I'm getting about 4 dozen every two days. And the season is just getting started. As delicious and tiny as they are, there are only so many tomatoes a girl can eat in a day. Even a girl who loves pasta as much as I do.
Looking for inspiration for preserving these delightful little gems so I can enjoy them all year. We're not canning this year, but fermenting and drying are possible.
I was thinking of drying them on the dehydrator, maybe do a tray or two a day until the frost comes - Only when I dry tomatoes they turn out hard. Even if I store them in olive oil, I just get crunchy, greasy tomatoes. There has to be a trick to it. I assume I take out the seeds before drying? They are about 50/50 seed to flesh ratio.
I'm searching around online of course, but I would love to hear what you do with your tomato avalanche this time of year. Please share your inspiration.
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