Cherry Tomatoes With Parsley Recipes

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

PERKY PARSLEYED TOMATOES

Steps:

• Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. dish. , In a small bowl, whisk the remaining ingredients. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving.

PAN-COOKED CELERY WITH TOMATOES AND PARSLEY

Steps:

• Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
• Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

Steps:

• Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
• Add tomatoes, turn to coat with oil.
• Sprinkle with salt and pepper.
• Top with parsley and cheese.
• Preheat oven to 400.
• Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler.
• Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
• Serve hot or warm.

TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO

Steps:

• Make roast:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
• Make sauce while meat cooks:
• Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
• Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
• Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

Steps:

• Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 400 degrees.
• Pour olive oil in the bottom of a 13x9" baking dish.
• Add tomatoes and stir around until all tomatoes are covered.
• Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
• Bake tomatoes for about 8-10 minutes.
• Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
• Serve immediately.

CHERRY TOMATOES WITH PARSLEY

Steps:

• In a large skillet, melt butter over medium-high heat.
• Add onions and cook for about 3 minutes, until onions begin to soften.
• Add tomatoes and salt and pepper to taste, cook, stirring frequently, 3-5 minutes, until tomatoes start to soften.
• Stir in fresh parsley and transfer to a serving dish.
• Serve hot.