Cherry Tomato Cups Recipes

23 BEST WAYS TO COOK WITH CHERRY TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cherry tomato recipe in 30 minutes or less!

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

CHERRY TOMATO BITES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl. Spoon into tomatoes. Refrigerate until serving.

CHERRY TOMATO BITES

Steps:

• Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
• Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

CHERRY-TOMATO CUPS

Steps:

• Using a serrated knife, slice about 1/8 inch from the top of each tomato. If tomatoes do not sit upright, trim a tiny piece from the uncut side to create a flat bottom. (Do not cut off too much or filling will leak out.) With the tip of a small knife, gently loosen the flesh around the inside of each tomato. Scoop out seeds with a small melon baller. Tomatoes can be prepared 1 hour in advance and kept at room temperature.

ROASTED CHERRY TOMATO TRISCUIT CUPS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

TOMATO PUDDING IN CHERRY-TOMATO CUPS

Steps:

• Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.
• In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
• Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.
• On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.

CHERRY TOMATO CRISP

Steps:

• Preheat oven to 400 degrees F.
• Put the first 7 ingredients into a food processor bowl.
• Pulse until bread is very coarsely chopped, 4-6 times.
• Grease an 8 inch square baking dish and arrange the cherry tomatoes in a single layer.
• Sprinkle with the bread crumb mixture.
• Bake until crust is browned and tomatoes are tender, about 20 minutes.