Cherry tomatoes in a fritatta
I'm making a fritatta for dinner tonight, and I have a surfeit of multi-colored cherry tomatoes. I'd like to use them but I wonder if I need to do anything to them first -- halve them, saute them, just use them whole?
I'd say you should cut them in half and get rid of some of the juice and seeds. Nothing picking or time-consuming, but the fritatta will be better w/out all the juice. You can saute them and thereby evaporate some of the juice and concentrate their flavor, but it's not really necessary.
Too late, but, I just made a quiche and used cherry tomatoes whole to avoid the sogginess factor and the cherry tomatoes were just too darn sweet and it was semi-unsettling to bite into a warm cherry tomato and have it burst in the mouth. I'll stick to a small amount of seeded, sliced tomatoes in the future.