Nothing makes me happier than a huge bowl of cherry tomatoes sitting on my kitchen island. Believe me, between our CSA farm harvest and the plants we have in our own yard, it’s a lot of cherry tomatoes. With the tomato blight last season, I’m not really used to the abundance of tomatoes, though. I’m not complaining, but I am looking for more things to do with the cherry tomatoes beyond munching a few every time I pass the bowl.
My brainstorming and an exhaustive internet search (with a big thanks to ChowHound’s cherry tomato topic page) has found a use for every cherry tomato in my bowl, and then some.
- We cooked this wonderful recipe for slow baked cherry tomatoes with garlic and mint which made amazing sound like an understatement.
- I’ve also made a great appetizer in the past, cherry tomatoes stuffed with marinated feta.
- Halve cherry tomatoes and toss them into some quinoa tabouleh.
- Make this tomato caramelized onion tart. Only three ingredients plus a tart shell, but I’d add some garlic too.
- Epicurious has a super-easy (five ingredients and a little olive oil) recipe for chicken breasts with yellow grape tomatoes, but you could use any cherry tomato. I’ve made this, and the earth moved.
- Or this recipe for spicy roast chicken with tomatoes and marjoram might do the trick.
- I can’t click away from Epicurious … and why should I when they offer up recipes like this pasta with Kalamata olives and roasted cherry tomato sauce? Made this one too … so good that Keith even ate olives!
What have you been making with your cherry tomatoes?
Photo Credit: Debbie McDuffee
