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Sunday, August 21, 2011

Have a plethora of those cherry/grape tomatoes?

As the gardens are just spitting their fruits out right now, some of you have a ton of those little cherry tomatoes...perfect for salads, pastas, Bruschetta, etc.  It sometimes can be a pain to slice each one of those suckers as they roll all over your board or counters.



Here's a quick tip:  Go to that cluttered Tupperware cabinet,/drawer.  Find those pesky little Egg Drop Soup lids...or maybe you have them from that Brunswick Stew fundraiser last fall.  Find two.


Place one down on your board and place your little tomatoes on the lid.  Make sure the lip of the lid is positioned so it will hold them in place...like a little border.



Place the second lid right on top of the tomatoes.  Lid-tomato-lid sandwich, if you will.  Get a knife.  People, use a serrated knife here.  You don't want to have a blood/tomato fiasco.  (It's the knife with the teeth.) 






Place your knife in the middle of the lids and slice right across.  If you try and keep them all around the same size, it will help, but regardless...it will work.




QUICK!  And there ya go...You're ready for some fresh creations!  In one swipe, at that!  ;)





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6 comments:

  1. b3achg1rlSunday, August 21, 2011 at 9:37:00 PM EDT

    I don't like tomatoes but I am going to tell people that I know that have that same problem!!! :D

    ReplyDelete
  2. Shannon D. GregorySunday, August 21, 2011 at 9:41:00 PM EDT

    I don't like tomatoes either! But, my husband loves them!

    ReplyDelete
  3. AnonymousSunday, August 21, 2011 at 10:20:00 PM EDT

    That's pretty slick, Shannon. Enjoying your new blog! Dennis

    ReplyDelete
  4. Shannon D. GregorySunday, August 21, 2011 at 11:30:00 PM EDT

    Thanks, sweetie!

    ReplyDelete
  5. AnonymousTuesday, August 23, 2011 at 7:40:00 PM EDT

    That is pretty neat. Now that you opened them you should lube with extra virgin olive oil and balsalmic vin with a sprinkle of oregano. That would get them into my watering mout

    ReplyDelete
  6. Shannon D. GregoryTuesday, August 23, 2011 at 7:53:00 PM EDT

    Oh, I roasted them for some pasta. EVOO and balsalmic used!!!

    ReplyDelete

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