Trying something that has never been done… at least we don’t think so. We are trying to grow ground cherries upside down in our greenhouse. We will put a n…
Question by Hismomma: Cherry tomato recipes?
Any ideas for cherry tomatoes? I seriously have about 70 in my fridge! and im picking at least 5-10 a day! I need recipes, anything, freezing them,or even canning them to use later for something? thanks
I cant even pick a best answer lol they all look so yummy! Thanks for all these 
I appreciate it
Best answer:
Answer by saraparker
You are lucky! I use cherry tomatoes with red onions, cucumbers oil & vinegar dressing with fresh dill. You can also use them for pasta salads and top chicken piccata with them.
Add your own answer in the comments!
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My husband just had this idea so I googled it and found you guys! Please post another video to show how the topsy turvy worked.
LOL I was pretending to be totally not into it LOL. and I totally didn’t notice the argyle theme!!! ~Amanda
Amanda, you have to make your own sunshine….. sista !
Don’t be sad.
Hey…. you look like my chickens !
This was funny and i liked the Argile thing you two had goin’ on.
This is the first time using it. So far so good. The ground cherry has bounced back after the transplanting and seems to be doing well. Will keep everyone updated.
Amanda forgot to eat her Wheaties that morning….? Is this the first time you guys are using your upside down planters? I remember the video you showed when you bought them, but I can’t recall if you’ve tried them out yet. Let me know if it’s worth the investment
Ours last year ended up about 4-4.5 feet tall and about 5 sq ft around. -Randy
LOL that was great thanks (youtube video is “watch?v=qcVFM4X7OSg”). Her mourning dove was poor. but that was fun to watch and listen to. ~Amanda
did you see the videos of ours last year? HUGE. You actually are supposed to transplant seedlings when they are smaller than this if you are hanging them upside down. Whatever. Since when do I follow instructions? ~Amanda
LOL alrighty then. I sent Amanda a link for inspiration with her animal noises.
hehehe… thanks! :)
Video was fun to put together. Glad you liked it.
(if you notice a difference in our videos, it’s because we now have a better computer to cut videos on as well as new software… still learning).
rofl!!! Funny! We’re going to water it on a regular basis so we won’t be able to test your theory of upside down ground cherry wilting… sorry Praxxus! 😉
International Apathy Day? I missed it again!!
Good luck on the experiment. That’s a mighty tall ground cherry you’ve got there. The one I have in the ground here is maybe 4 inches tall, but it bushed out and is spreading across the garden.
Upside down food! So if it wilts it’ll point up? <--- ok lame joke but it's the end of the day.
LMFAO
Gotta Love Amanda ♥ Thanks for the smile and laugh guys. Hugs and Love
ya’ll are too cute!
Healthy Garden Salad —
INGREDIENTS
5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
DIRECTIONS
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
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Byrdhouse Marinated Tomatoes and Mushrooms —
INGREDIENTS
1/4 cup balsamic vinegar
1/3 cup vegetable oil
1 1/2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces cherry tomatoes, halved
1 (8 ounce) package fresh mushrooms
2 green onions, sliced
1/2 cup chopped fresh basil
DIRECTIONS
Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.
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Stir-Fry Spinach Salad —
INGREDIENTS
1 (8 ounce) can pineapple chunks
1 pound skinless, boneless chicken breast halves – julienned
2 tablespoons cooking oil
1 medium green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons soy sauce
6 cups torn fresh spinach
1 cup cherry tomato halves
DIRECTIONS
Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender. Meanwhile, add brown sugar and cornstarch to pineapple juice; mix well. Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately.
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BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette —
INGREDIENTS
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
DIRECTIONS
For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
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Cheesy Zucchini Bites —
INGREDIENTS
5 medium zucchini
4 ounces blue cheese, crumbled
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced
DIRECTIONS
Cut zucchini into 3/4-in. slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact. Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon crumbled blue cheese into each. Combine Parmesan cheese, basil and pepper; sprinkle half over blue cheese. Top each with a tomato slice; sprinkle with remaining Parmesan mixture. Bake at 400 degrees F for 5-7 minutes or until cheese is melted. Serve warm.
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Here is about 175 More Recipes for your tomatoes – they are in order from 5 star to Not Yet Rated :
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=cherry+tomatoes&SortBy=Rating&Direction=Descending&Page=2
I know how you feel—I’m having a tomato “bonanza” myself. Small tomatoes, like cherry or grape tomatoes, are truly best suited for eating directly, such as in salads, as opposed to “preparing” them somehow. However, I’m using cherry tomatoes (as well as a ton of yellow pear tomatoes) on my BBQ grill. I don’t bother to use skewers, because the tomato will lose all of its juice and collapse. I just roll the tomatoes around in some olive oil, and add some salt and pepper. Then I grill them (high heat) for maybe 3 minutes per side (I use a pair of tongs to turn them), until they have some grill marks on them.
Other ideas: shish kebabs (on skewers), along with chunks of beef, chicken or sausage, and other “grillable” veggies. If you have the time and patience, you could just simmer the tomatoes into a simple red sauce, and freeze it in portions. Then, you can thaw it as needed, and add seasoning and other ingredients.
Here are a few recipes I use with cherry tomatoes….
CHERRY TOMATO SALAD
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.
GREEN BEANS WITH CHERRY TOMATOES
Ingredients…
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
DIRECTIONS
Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
CREAMY PESTO PASTA CHICKEN SALAD
Ingredients…..
Creamy Buttermilk Dressing:
1 large garlic clove, minced
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar
Pasta Salad:
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces trimmed asparagus, cut into 1-inch lengths
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved and lightly salted
1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
3 green onions, thinly sliced
1/2 cup pine nuts, toasted in a small skillet over low heat until golden
1/4 cup pesto (homemade or refrigerated prepared variety)
DIRECTIONS
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.
CREAMY SHRIMP STUFFED CHERRY TOMATOES
Ingredients…
2 pints cherry tomatoes
1/2 pound cooked shrimp – peeled and deveined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 teaspoons prepared horseradish
1 teaspoon lemon juice
salt and pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
Good Eating…..
take garden vegatables and roast them then put them over whole wheat pasta soooo yummy
I love them… here are some of my favorite recipies:
Cherry Tomatoes with Buttermilk Blue Cheese Dressing
Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 bunch fresh chives, minced
2 pints yellow cherry tomatoes, or red grape tomatoes, or both
Kosher salt and freshly ground black pepper
To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.
Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.
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Roasted Cherry Tomatoes
2 pounds cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Heat the oven to 400 degrees F.
Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.
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Sherry Cherry Tomatoes
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt
Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
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Stuffed Cherry Tomatoes
2 dozen cherry tomatoes, washed with stems removed
2 bunches cilantro leaves, washed and dried
2 cloves garlic
1/2 cup toasted pinenuts or walnuts
1/2 cup Parmesan
1 cup mayonnais
Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled
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Squashed Cherry Tomato and Smashed Olive Bruscetta
What you are just about to do makes complete sense in cooking. Tomatoes need salt, olives are preserved in salt, you’ve squeezed the juice out of the tomatoes, which in return draws the salt and the smoky flavour out of the olives. This makes the olives very edible and the tomatoes damn tasty. Rip in as much basil as you can afford and even a handful of rocket (arugula) if you have some. Lovely. P.S. If you have any leftovers then toss them in with some hot spaghetti.
2 handfuls cherry tomatoes
1 handful black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle herb vinegar
1 dried chile
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving
This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it’s much better, taste-wise, to buy olives with their stones still in than without. Trust me.
Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that’s your salad.
Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.
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Spicy Tequila-Spiked Cherry Tomatoes
1 pound small cherry tomatoes (about 35)
1 fresh jalapeno chili
1 teaspoon unflavored gelatin
1/3 cup vegetable-juice cocktail such as V-8, or tomato juice
3 tablespoons white tequila
1 tablespoon minced white onion
1 tablespoon minced fresh coriander leaves
1/4 teaspoon salt
1/4 teaspoon celery salt
35 fresh coriander leaves, for garnish
Cut off 1/4-inch from blossom end (opposite stem end) of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and mince jalapeño.
In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften. Heat mixture over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling slightly.
Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day. Garnish each tomato with a coriander leaf.
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Spaghetti with Roasted Eggplant and Cherry Tomatoes
Tomato Sauce:
1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn
First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
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Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese
2 pounds red and yellow cherry tomatoes
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound penne
6 ounces fresh goat cheese
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper
Preheat the oven to 250 degrees F.
Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.
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Bocconcini-stuffed Roasted Cherry Peppers
20 pickled red cherry peppers, in brine
20 very small bocconcini (small mozzarella balls), about 8 ounces, or larger ones cut into pieces
20 basil leaves, stems removed
20 strips prosciutto (about 1/4 pound)
Salt
Freshly ground black pepper
Extra-virgin olive oil
Sprigs fresh basil, garnish
Remove the peppers from the brine, reserving the brine.
Cut away the stems and top 1/4-inch from each pepper. Using a melon baler, scoop out the seeds.
Wrap a basil leaf around each bocconcini, and then wrap a strip of prosciutto around the basil. Place 1 wrapped ball inside each pepper. Season lightly with salt and pepper, and drizzle with oil.
Return the stuffed peppers to the brine. When ready to serve arrange on a platter and garnish with basil sprigs.
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Here are two of my favorites when I have abundant tomatoes…you may have to adjust (cut in half) but oh so good.
the Catchup is great with beans or mexican dishes. The jam is great on toast or buscuits.
Jam
equal parts tomatoes and sugar, one lemon (or 1/2 ) grated fine, 1 tsp. ginger
simmer till thick (about consistancy of molasses) about 1 hr. stir often to avoid scorching. Pack in steril jars, top with lids and put in hot water bath 10 min.
Catchup
2 qts tomatoes cut up
1 pt. white vinegar
about 1/2 gal tomatoes and 1/2 gal vinegar (white)
1 T. canning salt (not table salt)
1/2 T. cloves
1/2 T. red pepper crushed
1/2 T. allspice
1/2 T. cinnamon
2 large onions chopped
2 1/2 C. sugar
cook till thick about 1 hr. stir to avoid scorching
pour into steril jars, seal with lids, and place in hot water bath 15 min.
good luck and hope you try these they are soooooooo good.
I use them for the following appetizers
stuff cherry tomatoes
4ounces cr. cheese softened
finely crumbled feta
minced chives
pepper
combines and put in cake decorating bag then pipe into hollowed out cherry tomatoes
toothpick bloody marys
small bowl of cherry tomatoes with toothpicks. pour vodka over tomatoes and serve with a dish of salt for dipping!