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Tomato – Cherry Tomato Recipes

Fabulous Cherry Tomato Sandwich
Crusty bread
Garlic, sliced in half
Cherry tomatoes, rough chopped
Olive Oil
Toast bread.  Rub with garlic. Top with tomatoes. Drizzle with oil. 
 
Tomato-Bread Salad with Basil and Capers
  • 5 cups 1/2-inch cubed French or Italian bread
  • 1 1/2 pounds cherry tomatoes
  • Salt
  • 2 medium garlic cloves, minced
  • 1/2 large red onion, cut into small dice
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup drained capers
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 pinch ground black pepper, to taste
  • Chunks of mozzerella as desired
  1. Adjust oven rack to center position and heat oven to 250 degrees.
  2. Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 20 minutes, then set aside to cool.
  3. Meanwhile salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.
  4. Add remaining ingredients to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste. Let stand 10 minutes before serving.
 
 
Roasted cherry tomatoes
1 lb. Cherry tomatoes
1 tablespoon olive oil
Toss the tomatoes with the oil.  Roast in a 425 oven for about 20 minutes or until squishy.

 

Pickled Cherry Tomatoes
1 quart of water
2 tablespoons salt
1 lb. cherry tomatoes
2 cups cider vinegar
¼ cup sugar
1 tablespoon summer savory or tarragon
12 black peppercorns
In a large bowl, combine the water and salt and stir to dissolve the salt.  Prick the bottom of each tomato once with a clean needle.  Place the tomatoes in the salt water mixture.  Cover and leave for a day at room temperature.  
In a large saucepan, combine the vinegar and sugar.  Stir to dissolve the sugar.  Bring just to a  boil over high heat.  Remove from the heat and cool thoroughly. 
Remove the tomatoes from the salt water and drain thoroughly.  Put the tomatoes in a 1-quart canning jar.  Arrange the herbs and peppercorns around the tomatoes.  Add the vinegar.  Secure the jar tightly.  Let sit in a cool dry place, or in the refrigerator for 3 weeks.  Serve as a pickle or an appetizer.  Store in the refrigerator for 3 months. 
 
Easy Summer Pasta
1 16 oz package pasta, cooked according to package directions
Cherry tomatoes, cut in half
½ cup olive oil
2 cloves garlic, minced very fine
½ cup fresh basil, cut into thin strips
Salt and freshly ground pepper, to taste
In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic and basil.  Season with salt and pepper.  Serve at room temperature.
Tomato, Basil, and Feta Salad
  • 1 pint cherry tomatoes, halved or quartered
  • 1 small cucumber – quartered lengthwise and chopped
  • 3 green onions, chopped
  • 1/4 cup fresh basil leaves, cut into thin strips
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons crumbled feta cheese
  • Salt and freshly ground black pepper to taste
In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.
Sauteed Cherry Tomatoes with Garlic and Basil
  • 2 tablespoons olive oil, divided
  • 2 pints cherry or grape tomatoes
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil
Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.