23 BEST WAYS TO COOK WITH CHERRY TOMATOES
These cherry tomato recipes are light, refreshing, and delicious. From pasta to salad to pizza, cherry tomatoes make a wonderful addition to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cherry tomato recipe in 30 minutes or less!
Nutrition Facts :
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Categories Cheese Tomato Appetizer Side Bake Broil Graduation Parmesan Summer Parsley Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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.
MOM'S PARSLEY POTATOES
My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.
Provided by Bibi
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
- Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
- Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g
CHERRY TOMATOES WITH PARSLEY
A nice warm side dish that is really light. I have also used grape tomatoes for this dish. This recipe came from All You magazine.
Provided by Tricia Foley
Categories Low Protein
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 43.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 5, Carbohydrate 4, Fiber 1.1, Sugar 2.4, Protein 0.8
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Make and share this Baked Cherry Tomatoes with Parmesan Topping recipe from Food.com.
Provided by yooper
Categories Cheese
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 58.1, Fat 4.4, SaturatedFat 1, Cholesterol 2.8, Sodium 343.4, Carbohydrate 3.3, Fiber 1, Sugar 2, Protein 1.9
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.
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