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We’re being overrun by cherry tomatoes lately. I planted 4 plants and they’ve done better than anything else I’ve planted. I think I’ve picked 3 litres in the past week alone!

The trouble with cherry tomatoes is that it’s hard to find ways to use them up before they go bad. They aren’t typically used in sauces or anything else that can be preserved easily. Luckily, I found a recipe for canning them plain that works well. Since they are plain, they can be used in sauces, on pasta, in soup, and so on. I’ll share the recipe here once I’ve refined it a bit.

What is abundant in you garden right now?


  1. I saute onions and garlic with olive oil and toss the hot oil with pasta, tomatoes, and fresh spinach. The heat from the pasta and oil cooks the tomatoes and spinach a little and makes for a really awesome fresh dinner.

    • Oh, that sounds divine! I will definitely be having that for dinner sometime this week.

    • I was actually just thinking that if you drained some of the liquid from the canned tomatoes and added some herbs, it would make really great bruschetta!
      Thanks for the suggestion 🙂

  2. I just found your blog through Ravelry, and I love your photos. Those tomatoes look so good, I am still waiting for mine to ripen. I can easily eat an entire bowl just like that, but I like your idea of canning them. I look forward to reading more about it

    • Thanks, Elle!
      I also love eating them alone, but the problem is when I have 5 or 6 bowlfuls! Even I can’t eat them that fast!

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