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Cherry Tomato Recipes?

My husband and I are drowning in cherry tomatoes (you can only give away so much!). Other than the obvious salad, what are other good ways to use them? Anything freezable would be appreciated, since there are only two of us. Thanks!

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  1. I like to cut them in half, saute them in a pan with a little olive oil, garlic, and various colors of peppers, then toss them onto/into pasta. My father adds sausage to the recipe.

    1 Reply
    1. re: jsjs09812

      I do this as well, but add cleaned mussels or small clams instead of sausage, cover till they open and serve over angel hair pasta. MMM some chopped chorice (sp) sausage would add something special.

    2. I love mine stuffed with guacamole or a bacon/scallion mixture. I actually love this katsup made with cherry tomatoes as well.

      http://www.foodnetwork.com/food/recip...

      2 Replies
      1. re: jules127

        I roast them whole (some will pop and splatter) until caramelized, THEN put on top of a small piece of puff pastry for a very easy, VERY tasty tomato tart. Of course, you can extend this recipe with basil, chilis, caramelized onions, etc. added on top of the tomato before baking. I'm just recalling from memory, but I basically follow the puff pastry baking temp/time. I believe this is 400 for about 10 minutes.
        These have been well received by my kids as well as at dinner parties.

        1. re: mommat

          I love roasted cherry tomatoes....but this is such a great idea. Thanks! Do you prebake the puff pastry?

      2. Roast them. Alot of them. I wash, dry, cut in half and then spread in a layer on a heavy duty foil lined cookie sheet that I spray with (gasp!) Pam, and roast them low, about 220 degrees or so for awhile...there is never any real time, just until they are caramelized, a little dehydrated and damn tasty.

        I use them in salads, pasta, couscous, bruscetta, omelettes, tacos, pretty much anything that sounds like it would be good with a roasted tomato.

        10 Replies
        1. re: chelleyd01

          I second this. They keep pretty well in the fridge this way, topped with a little olive oil. The tomato flavor is incredibly intense, like you'd expect a really REALLY good sun dried tomato to be.

          1. re: Budino

            Roasted tomatoes, so darn tasty!
            or throw them in some curry with chicken, spinach and green peppers

            1. re: Budino

              I don't bother to cut them in half (simple step that saves a lot of time); they burst pretty quickly while roasting. You can also fit more into the pan. But they really are great; I freeze them too.

              1. re: DGresh

                You freeze after roasting? What kind of container? Or you freeze the fresh ones?

                1. re: foxy fairy

                  yes after roasting. I just put them in a plastic tupperware type container, then defrost when I want to use them.

                  1. re: DGresh

                    I freeze them to, but I cover them in vegetable oil first. I use small containers (single yogurt cups). It's great in the middle of winter.

                2. re: DGresh

                  Wow--you guys really saved me here. I just put two pans in the oven with garlic and a couple of stalks of fresh sage. Can't wait!

                  1. re: 3catsnh

                    Try roasting them with minced rosemary too...

              2. re: chelleyd01

                I love roasting them with garlic as well! The two flavors infused together is not just delicious but makes your kitchen smell so good! I recently did that and tossed it with some chopped basil, olive oil and spaghetti squash. It was my non-pasta pasta dish!

                1. re: chelleyd01

                  chelleyd01 How long is a little while on the cooking?

                2. Although I don't have a specific recipe, you could make a cherry tomato tart (which I've been meaning to do for years!). Maybe someone else has a good recipe?

                  And this recipe is very easy and good for chicken with cherry tomatoes. I like it over pasta.

                  http://www.epicurious.com/recipes/rec...

                  5 Replies
                    1. re: julesrules

                      Yes, I knew I saw it here at some point!

                      1. re: valerie

                        the tart is really excellent.....i changed the recipe a bit, used puff pastry and mini tart pans, but the result was delictable...i'm going to make something of the sort like it tomorrow with my own cherry tomato festival and cooks illustrated rustic pie crust dough

                        1. re: julesrules

                          Just made this tart and it was excellent, it's on the "make again" list! thanks

                      2. slice them in half, place cut side up on top layer of quiche mixture. They get somewhat roasted and really sweet. Looks pretty too.

                        1 Reply
                        1. re: meatn3

                          Little Bloody Marys

                          Blanch the cherry tomatoes, peel them ( yes time consuming but must be done) pour vodka over them, a touch of Tabassco, a touch of Worshestershire sauce, cover and let them marinate at least 8 hours in the frig, roll them around every now and then. Serve with sea salt