Any good recipes to cook cherry tomatoes?

Tomato ChickenAny good recipes to cook cherry tomatoes?
On their own, keep it simple!Any good recipes to cook cherry tomatoes?
Hi!





I usually like to make my own pasta sauces, but these days it's hard to beat the Lloyd Grossman ones.





However, I usually put my own 'little twist' on them, and cherry tomatoes is one of them.





I just boil up the LG sauce and pop the tomatoes in whole. After 5 to 10 mins they're nicely cooked, not too mushy, but still whole and just right!





DELICIOUS!!





Hope this helps!!
yup yup yup roast in the oven bit of olive oil and herbs as you like very nice.
devils food stay well clear
it seems you have quite a lot of cherry tomatoes and you want to get rid of them .....i would cook them down and then run them thru a sieve to remove the seeds and skin and then reduce the juice to a sauce....then you have tomato juice or sauce...then you could make some tomato jelly take 14 oz of the tomato juice 1/2 cup lemon juice....4 cups sugar...bring to a boil then simmer about 20 to 30 minutes removing the foam...then stir in a pouch of certo and a tbsp butter...and place in jars and seal...direction on certo how to seal jars.....
Love this, be sure and have some nice crusty bread to mop up the juices..





Great starter, or supper dish on it's own.





One red, yellow or orange pepper per person and about 8 cherry tomatoes each.





Half the peppers long ways, don't remove the stalk, slice it in half too, cut out the seeds - but keep the stalks on (it looks better but it also keeps in the yummy juices later).





Mince a clove of garlic into each half pepper (less if you don't love garlic as much as I do), spread around the inside and then stuff with whole cherry tomatoes, really stuff them in.





Drizzle with a little olive oil, a grind of salt and black pepper and then into the oven at about 180 C for about half an hour, or until peppers are soft.





If liked (and it is very nice), add a couple of anchovy fillets on top of each pepper half, about 10 Min's before the end of cooking. Drizzle over the oil if they came in if using.





The mix of tomatoes, garlic, peppers and anchovies is just wonderful.
Cherry tomatoes are sooo good raw, they taste like small apples. You can cook them in soups, or stir fry them, slice them over chicken or pork chops and bake them. Personally I'd used them in salads or just eat them as they are.
Instead of cooking them, try this. I love it and it's a big hit and a SUPER easy snack to make:


Box of toothpicks


2 Avocados peeled and cut into semi thick slices then cut the slices into 4 peices


Box of cherry or plum tomatoes


One cucumber sliced into semi thick slices then cut slices into two parts each





Put onto toothpick like this:


first- Tomato


second- Avocado


third- Cuke


This order helps to keep them all together and the cuke makes them easier to stand up. The avocados are messy and a bit of a pain to get onto the sticks, but a yummy addition. (If it's something you are not up to tackle, try with some other kind of veggy like....Hmmm....pickle or radish.)


Place finger food in a cold dish (suggestion: putting a corning wear dish into the freezer then removing when you are ready for your snacks) and lightly sprinkle with salt.


Yum Yum and enjoy =-)
How about with some balsamic and keeping it simple ? maybe with some chicken .I love the nature taste of cherry tomatoes.
no
just roast them in the oven with a drizzle of olive oil, a splash of balsamic vinegar and some sea salt. Delicious.





Damn you Princess Andromeda, you stole my recipe!!! lol
Stuffed Cherry Tomatoes


Cherry tomatoes with a seasoned cream cheese stuffing.


INGREDIENTS:


36 cherry tomatoes


1 package (8oz) cream cheese, softened


1 tablespoon dry Italian salad dressing mix


2 tablespoons milk


3 tablespoons chopped fresh parsley


PREPARATION:


Place tomatoes stem-side down; cut an x in each, to about 1/4-inch from the bottom of each tomato. Spread carefully to open the wedges without breaking. In a small bowl, combine cream cheese, dressing mix, and milk.





Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving














Marinated Cherry Tomato Salad








This is a very delicious way to use an overabundance of cherry tomatoes.';














INGREDIENTS:


4 cups halved cherry tomatoes


1/4 cup vegetable oil


3 tablespoons cider vinegar


1 teaspoon dried parsley


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon salt


1 1/2 teaspoons white sugar








DIRECTIONS:


In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.


Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.
Put them on skewes and grill / griddle them with some chopped red and green peppers until the skin is split and lightly browned. That works well as an accompiant with chicken kebabs. Get 2 chicken breasts and lightly sprinkle a teaspoon of paprika, chilli powder and some oregano or mixed herbs (could also put spice in bowl then dip breasts in after coating in oil). then cut into strips and grill / griddle chicken. Serve with pitta breads and a mint Rati - 150/ 200ml plain yoghurt, 1/4 tsp chilli powder, 1/2 teaspoon garam masala, 1 1/2 tsp chopped fresh mint. Basically mix them all up together and you have a great dip (can even add 1/4 small red onion for a diferent flavour or sprinkle on nutmeg on top once you have mixed it all in).
STUFFED CHERRY TOMATOES!!





Ingredients:-





-2 cartons cherry tomatoes


-1 lb. bacon, fried %26amp; crumbled


-1/2 c. mayonnaise


-1 med. onion, finely chopped





Method:-





1) Wash cherry tomatoes, slice off tops, scoop out seeds and put aside.


2) Blend remaining ingredients and stuff into tomatoes.


3) Serve chilled or at room temperature.





ENJOY!!
make a good home made soup with them
Boil some spaghetti noodles, when done, drain and toss in some EVOO (extra virgin olive oil) Sprinkle garlic salt, pepper, and parmesean. Toss in your sliced cherry tomatoes.....oh......you wanted to know recipes for COOKED tomatoes....sorry, my bad.
on a roasting tray in the oven woth garlic, rosemary and olive oil
You can cook cherry tomatoes in microwave or oven roasted and if you have a lot, you could make chutney or pasta sauces and store in jars.
My husband makes zesty tomatoes with them. Chop each tomato in half, add chopped lemon and lime rind, olive oil and a small bit of salt and pepper.





Tastes lovely!!
INGREDIENTS


16 to 20 cherry tomatoes


1 pound sliced bacon, cooked and crumbled


1/2 cup mayonnaise


1/3 cup chopped green onions


3 tablespoons grated Parmesan cheese


2 tablespoons snipped fresh parsley





SERVINGS 16


CATEGORY Appetizer


METHOD Chill


PREP 25 min.


TOTAL 25 min.





DIRECTIONS


Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.


In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.





they are AWESOME!!
Try foodtv.com
bake them with a bit of oil and ur fav spices, just until the skin starts to split...mmm delisious
chop in half then grill on bbq (only coal bbq, the gas one just makes them go skanky)
Cut them in half, add some sea salt, chopped thyme, milled black pepper,olive oil and a little sugar. Place in a bowl and marinade for 1 hour. Dry in the oven at 100 degrees celsius for 1 %26amp;1/2 hours and allow to cool. Great in pastas and salads. Make sure you drain the liquid before cooking....
Oh keep it simple is the best!





I cook cherry tomatoes in an oven proof bowl covered in chopped garlic, a little olive oil and a good slug of balsamic vinegar. Deeeelish!!!!!
put tomatoes in fridge. boil a pan of water. put cold tomatoes in boiling water for 30 secs. this will enable you to skin them easily. chop tomatoes finely, add tarragon olive oil fry until hot.


delicious cold with spicy sausage
TRY THIS WEBSITE. landolakes.com
Ingredients





2 Aubergines, sliced lengthways into 6 slices each


salt and fresh ground black pepper


2 tbsp Olive oil


125g buffalo mozzarella cheese


125g Parmesan cheese, chopped


50g fresh white breadcrumbs


A small bunch Parsley, chopped


rocket leaves, to serve


Parmesan cheese shavings, to serve





For the cherry tomato sauce:





1 tbsp Olive oil


1 red onion, halved and sliced


2 garlic cloves, chopped


200 grams cherry tomatoes, halved


125ml Red wine


1 tbsp tomato pur茅e


a dash of balsamic vinegar


salt and fresh ground black pepper








Method





1. Sprinkle salt over the aubergine slices and set aside for 20 minutes to draw out the excess moisture.





2. Meanwhile, make the tomato sauce. Heat the olive oil in a heavy-based frying pan.





3. Fry the onion and garlic gently until softened, around 5 minutes. Add the cherry tomatoes, red wine, tomato puree and balsamic vinegar. Season with salt and freshly ground pepper.





4. Bring to the boil, reduce the heat and simmer gently until thickened, stirring now and then, around 15 minutes.





5. Rinse the aubergine and squeeze dry. Brush with the olive oil. Grill the aubergine slices until golden brown on both sides. Set aside.





6. Preheat the oven to 190掳C/Gas 5.





7. In a food processor blend together the mozzarella, Parmesan, breadcrumbs and parsley until the mixture resembles crumbs. Season with salt and freshly ground pepper.





8. Place a portion of the mozzarella mixture on each aubergine slice and roll up the aubergine over the filling. Pack the filled aubergine slices tightly in an ovenproof dish.





9. Pour over the cherry tomato sauce and bake the aubergines for 20 minutes.





10. Serve with rocket leaves and Parmesan shavings.
Ok - Firstly go to the (super or otherwise) market and get some red peppers (2 or 4 depending how many your feeding)the sweeter the better, your cherry toms, A pot or jar of sunblush toms (or sundried if you cant get them but its not quite as nice), some parmesan, garlic a packet or 2 of gnocchi depending how many you are feeding. some smoked bacon (this is optional for veggies) some fresh basil and a small tub of single cream (or creme fraiche if you are watching your waist).





get your red peppers cut them into chunks and whack them in a roasting tin with your cherry toms splash with olive oil 200 for 25 mins should do.





Fry your bacon with 2 - 4 cloves of garlic





Combine the Bacon (with the oil and garlic from he pan) with the peppers, and sunblush tomatoes (with the oil they come in) And blitz till smooth with a blender - Add the roasted cherry tomatoes to taste after.





Prepare a boiling pan of water and cook the gnocchi as per instructions.





Before seving- add some parmesan (to taste) into the pan with the gnocci and stir .





To Serve:





Gnocchi into Plates or Bowls


A generous serving of the sauce


A swirl of cream over the top


Some basil to garnish





Et voila takes about 30 mins all in and tastes wicked x





It is quite heavy tho so maybea light salad (avacado, mozerella - olive oil balsamic vinegar) to start.





Hope that this helps
Try roasting them with some olive oil, rosemary, sea salt and black pepper too .