Any good recipes to cook cherry tomatoes?

Answer 1

Tomato Chicken

Answer 2

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.

Answer 3

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.

Answer 4

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 purée
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°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.

Answer 5

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!!

Answer 6

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

Answer 7

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).

Answer 8

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!!

Answer 9

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!!!!!

Answer 10

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 &1/2 hours and allow to cool. Great in pastas and salads. Make sure you drain the liquid before cooking....