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Question by DayTripper: What can I make with Cherry Tomatoes?
Anyone have any good recipes that use cherry tomatoes? My garden is booming with them! Also, is it okay to eat them if they have a crack and split open?
Best answer:
Answer by CreoleGirl
LOTS OF SALADS.
MAKE SALSA TOO.
What do you think? Answer below!
【定期】L’Arc〜en〜Ciel、Acid Black Cherryちょー大好きです！ただhydeファンにはすみませんが本命はyasuです＾＾趣味合う人！フォローお願いします！m(_ _)m – by tomato_soup5 (トマトは世界を救う)
Cherry tomato flowers!
Image by fifikins
Looks like cherry tomatoes are on their way!
Related Cherry Tomato Articles
Sarny!
I eat them with a crack in them and split open, and I didn’t get sick so i guess it is OK. And my garden was like that a few months ago, so I just made lots of salad with them. Try kraft recipes at kraft.com maybe.
They are Soooooo good on grilled veggie kabobs. Use the tomatoes, some onion, some green pepper, some red pepper, and mushrooms (if u like them). Secret ingredient: Brush the kabobs with peanut oil first. Yummy!!!!!
well, for one a salad would be nice.
greek salad
I usually slice them down the middle and add fresh mozzarerlla (balls or slices), fresh basil, extra virgin olive oil, balsamic vinegar and salt to taste. Serve it with slices of crusty bread. Yummy!
You can stuff them with a cream cheese mixture. YUM!
Of course it is o.k. to eat the split ones, but if you have so many why not go for the complete ones. You can open them and remove the seeds then jar them up and cover with olive oil, pressing down with a flat seaside stone, or purpose made plastic weight. Delicious in winter………….
You can make an easy pasta salad. Use your favorite pasta (I like to use the tri-color spirals) Cut cherry tomatoes in half or you can leave them whole. Toss in some sliced olives and some Parmesan cheese. Pour in some Italian dressing and you are done.
You can also make stuffed cherry tomatoes as an appetizer. Stuff with cream cheese, ranch dressing mix and bacon. It takes a lot of work but they sure are good.
Also, if you stir fry, cherry tomatoes are a good extra ingredient.
Bow Ties with Pesto, Feta and Cherry Tomatoes
Recipe courtesy Dave Lieberman
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it’s looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups
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Warm Cherry Tomato Salad
Recipe courtesy Rachael Ray
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 6 servings
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
2 pints cherry tomatoes, rinsed and stems removed
6 scallions, sliced on an angle
2 tablespoons red wine vinegar, a generous splash
Salt and pepper
1/2 cup coarsely chopped flat-leaf parsley
Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.
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Pasta Primavera
Recipe courtesy Giada De Laurentiis
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 6 servings
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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Tomato Feta Salad
Recipe courtesy Ina Garten
Difficulty: Easy
Prep Time: 15 minutes
Yield: : 8 servings
3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
Use them for a bolognaise sauce, or in salads, sandwiches. I’m sure about them being cracked or split, shouldn’t be a problem but, if your’e not sure then dont eat those.
I have the same and besides salads try the following:
Roasted vegetables with cherry toms – just put toms, green peppers, onion, sliced courgettes, sliced mushrooms in an oven dish, splash with olive oil and bake for 20-30 Min’s.
Slice in half and fry lightly in a splash of oil sprinkle some sugar on toms and cook until soft. Serve on toast with crispy bacon
Make small pastry tarts filled with sliced toms ( and if you like add sliced olives and onion), cover for last 5 Min’s with your favourite cheese – I use Emmental or Gruyere but Mozzarella will do nicely too. Serve with freshly cut basil.
Enjoy
Anything that you want. I can and freeze them. Spaghetti,lasagna. Anything you use regular tomatoes for. I have a over abundance every year.
Shrimp Cocktail Sauce
1 cup cherry tomatos, halved,
1 cup peeled and diced mangoes,
1 avocado, diced,
1 finely sliced green onion,
1 palmful of chopped cilantro,
1 tablespoon honey,
1/2 teaspoon cheyenne or chili pepper
1 tablespoon lemon juice,
1/2 pound prepared shrimp.
Mix all the ingredients together and chill for at least 20 minutes.
I don’t keep the split ones because they spoil faster especially if you have a whole bunch.
I like to take french bread and add a garlic butter to it and brown hamburger and spread on the french bread, add cherry tomatoes that are sliced and then cover with mozarella cheese and bake until the bread is done and the cheese is melted.
If you don’t like cooked tomatoes, you can just take your cherry tomatoes and slice them in half and add salt and pepper to taste, or mix them into cucumber slices, onion and italian dressing.
your options are endless.
You make a really good Ceviche with them. Cut them in half and add to a bowl the tomatoes, imitation crab, small cooked shrimp, lemon juice (about 3 lemons), fine cut up Cilantro leaves, and avacado (if prefered), and salt to taste. This is good with tortilla chips or on a tostada. YUMMY!
INGREDIENTS:
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS:
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
One of the best things I have ever eaten was mahi mahi with a spinach and cherry tomato sauce. I think any type of fish would work. I like tilapia. Oh my goodness! It was a party in my mouth! I am not sure the exact way to make it but it was basically a thin white sauce with lots of garlic, spinach and the cooked cherry tomatoes. It was wonderful. I had it at a restaurant called Smokey Bones in Chattanooga, TN but I don’t know if it is still on their menu. It was a promotional/seasonal item.
Cherry Tomato Salad
“This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.”
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INGREDIENTS:
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
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DIRECTIONS:
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
I put them in an oven proof dish and sprinkle with salt and pepper and add a little fresh chili. Then add a generous measure of olive oil and stir them around, bake in a hot oven for about 15 mins and eat with salads or pasta, serve them slightly warm for best results.
I take cherry tomato’s, red onion, cucumbers and feta cheese and toss it all with olive oil and cider vinegar. Mmmm – so good! You can add grilled chicken and it’s a meal!
Bacon Stuffed Cherry Tomatoes
* 2 pints cherry tomatoes
* 1/2 cup mayonnaise
* 1/3 cup freshly grated Parmesan cheese
* 1/2 bunch green onions, finely chopped
* 16-oz. pkg. bacon, crisply cooked and crumbled
PREPARATION:
Cut the top off each cherry tomatoes, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl.Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It’s very pretty too.
Don’t eat them if they have split open completely you never know it a bird has already pecked on it or not. After all you have a garden blooming with them.