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thoughts on cherry tomatoes?

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We don't have tons of large tomatoes this year, but plants are spilling cherry tomatoes. My favorite thing to do with them is cut them in half and make a warm salsa with onion and garlic to go over grilled fish. I also put them in a couscous salad along with chopped cucumbers, olives, feta and parsley. Last week I sauteed them with corn - inspired by this board - which was delicious. I'll try roasting. I need more ideas!!! Thanks.

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  1. I've been tossing them with olive oil and salt and broil them until they pop and are a little browned. Cool to room temperature and add them as a topping to burrata or ricotta and garnish with some chives.

    Right now I've been using them in other recipes where I'd usually use regular tomatoes since the tomato season here in the bay area is a few weeks behind where it normally is. We have tomatoes in our farmers market but I've tasted serveral different purveyors and they haven't sturck me as quite rady to be eaten alone or as the star of a dish. For example, last night I made panzanella with cherry tomatoes and it was really good, with lots of tomato flavor. I've also been using them as a bruschetta topping in lieu of regular tomatoes.

    Another idea is a cherry tomato "compote" which you can use as a pasta sauce, a relish, or as a sauce to use as a base for another dish. Saturday's first course was a cherry tomato "compote" as a base on the plate for stuffed fried zucchini blossoms. I just cut the tomatoes in half and simmered them with a little salt until they fell apart.

    2 Replies
    1. re: farmersdaughter

      Thanks for the delicious ideas. Yes, I'm up in Napa and our large tomatoes are small and weeks behind, as is most everything this year.

      Your cherry tomato compote reminded me that I was recently served grilled haloumi cheese with a cherry tomato sauce that included lemon zest and toasted fennel seeds.

      1. re: Junie D

        That sounds great! I've been seeing grilled haloumi cheese recently in a cooking mag and I love the idea of the compote you described. I may also try it with other cheeses too -- kind of an updated version of the fried mozzarella cheese my mom made me on special occasions!

    2. Great for finger food/party.. always a big hit:

      on a wooden skewer alternate cherry tomatos/small fresh mozzerella balls/basil leaves.

      I usually do tomato/leaf/ball/leaf/tomato for a single serving on each skewer.

      Pam

      1. Tonight I made tomato rice, with an array of heirloom baby tomatoes - cherries, pear-shaped ones, little ovals.

        I cut small ones in half, and larger ones into lengthwise quarters. I sauteed some finely chopped yellow onion until translucent, added some minced garlic, then tossed in some left-over, plain basmati rice, and my tomatoes. I just stirred to heat everything up, adding some black pepper and smidge soy sauce (more complex saltiness than salt). The tomatoes made the rice red, but also retained their freshness. Before eating, I stirred in a tablespoon of yoghurt dip (yoghurt stirred with dried dill, chopped red onion and minced garlic - used with cukes earlier), which gave it a slight, tangy, creamy edge.

        This was really delicious, by itself as a light supper, and would no doubt be divine as a vegetable side for something grander.

        1. My favorite recipe for cherry tomatoes is to make a salad with avocado, cucumber, tomato, green onion and hearts of palm. You can add green bellpepper if you like. Cut everything into bite-sized pieces, and dress with seasoned rice wine vinegar, salad oil, dill, salt and pepper.

          1. I stuff cherry tomatoes with a mixture of goat cheese, cream cheese, sundried tomatoes, salt & pepper and top them with a small basil leaf and about 3 toasted pine nuts. This is one of the most popular appetizers that my clients order during the summer season. Delicious!

            2 Replies
            1. re: Crusty Chef

              Do you use a melon baller to scoop out the interior, and what is the best way to stuff such a small cavity? (And, how far in advance can you make these?)

              1. re: Funwithfood

                I do a version of this, stuffed with goat cheese (thinned with a little heavy cream) and chives. I use a melon baller, salt the hollowed out halves lightly and turn them upside down for a half hour to drain. I use a teaspoon measuring spoon to lightly stuff the cavity. I've made these up to 6 hours before serving, chilled and covered with plastic wrap.