What to do with cherry tomatoes
 

I've got a giant bowl full of black cherry tomatoes, I don't care for the taste of these just eating them alone, does anyone have a recipe they could recommend for cherry tomatoes? maybe stuffed with cheese of some kind and baked or something?

Simple Option:[LIST][*]2 pounds cherry tomatoes on the vine[*]3 tablespoons extra-virgin olive oil[*]Kosher salt and freshly ground black pepper[/LIST]Heat the oven to 400 degrees F.

Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.


[URL]http://allrecipes.com/recipe/green-beans-with-cherry-tomatoes/[/URL]

Cherry Tomato Couscous Recipe
[URL]http://www.101cookbooks.com/archives/cherry-tomato-couscous-recipe.html[/URL]

Cherry Stuffers
[URL]http://whatscookingamerica.net/Appetizers/StuffedCherryTomatoes.htm[/URL]


Cucumber stuffed Cherry Mators
[URL]http://www.tasteofhome.com/Recipes/Cucumber-Stuffed-Cherry-Tomatoes[/URL]

I love using cherry tomatoes in a tossed primavera type pasta sauce.

Lots of olive oil (about 1/4 cup for four servings, more or less to taste), minced parsley, basil, onions and any other nice fresh veggies, like sweet peppers, or green beans cut into 1/2'' pieces.

Saute over medium until slightly wilted, about 5-7 minutes, then add minced garlic and then the cherry tomatoes. Cook until the tomatoes sort of "pop" and release their juice. Takes about 5-10 minutes on medium heat.

Add a little parmigiana cheese and salt to taste, then serve over Angel Hair pasta.

I make this a lot in the summer, it's a nice quick dinner and uses up a fair amount of cherry tomatoes.

Used as a substitute for regular chopped tomato in a bowl of salsa, they're awesome!

Candrew thanks for the suggestions. I loved the olive oil salt and pepper baked recipe it was very good. I tried the cucumber and cream cheese stuffing as well but it wasnt quite as good. Gonna have to try some of the others as well. I guess my biggest issue with the black cherry is its skin is pretty thick. Gonna try a different cherry tomato next year.

Quarter them and toss about a pint with a minced clove of garlic, a pinch of red pepper flakes, about four tablespoons of evoo, and four to five leaves of chopped basil. Add salt to taste, and let "marinate" for at least an hour at room temperature. Serve on toasted Italian bread. This is especially good with cherry tomatoes that are more on the acidic side.

Whaaaaaaaa?:shock: You dont like the taste of Black Cherry?

No biggie everybody'd taste is different...

Damon

With a name like Vinny you would probaly like some easy to make pizza with pita bread.Cut pita bread open for two rounds.Toast to get crisp in toaster oven.Pull out drizzle with olive oil slice cherrys real thin,layer some fresh mozzarella crumbled,layer some sliced maters some oregano salt and pepper to taste,some more mozz.Put back in toaster oven bake or broil untill cheese bubbles and gets brown.No more gooey pizza from P hut and Doms.Turn Heat and Celtics game on and watch Heat get thier butts kicked!

[QUOTE=Vinny;280058]Candrew thanks for the suggestions. I loved the olive oil salt and pepper baked recipe it was very good. I tried the cucumber and cream cheese stuffing as well but it wasnt quite as good. Gonna have to try some of the others as well. I guess my biggest issue with the black cherry is its skin is pretty thick. Gonna try a different cherry tomato next year.[/QUOTE]

You got it, glad you enjoyed it. I would also follow Kurt's suggestion for the open face pita. Sounds yum.

Scanning for recipes, I came across the one I posted for bruschetta topping, and realized I left out the basil! Post has been edited.

I see this is an old thread, but fwiw I didn't like the black cherries either. They were, however, good with balsamic vinegar and fresh mozzarella cheese.