Cherrytomatoeswithparsley Recipes

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23 BEST WAYS TO COOK WITH CHERRY TOMATOES



23 BEST Ways to Cook with Cherry Tomatoes image

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

Garlic Roasted Cherry Tomatoes
Cherry Tomato and Summer Squash Pasta
Cherry Tomato Salad
Garlic Roasted Tomato Flatbread Pizza
Fresh Tomato Tart
Avocado Toast with Cherry Tomatoes
Cherry Tomato Mozzarella Saute
Cherry Tomato Pesto
Caprese Pasta Salad
Cherry Tomato Sauce
Burst Cherry Tomato Pasta with Ricotta
Cherry Tomato Bruschetta
Roasted Cherry Tomato Soup
Cherry Tomato Pesto Polenta with Fried Halloumi
Pasta with Sautéed Cherry Tomatoes and Spinach
Roasted Tomato Caprese Bagel
Pan-fried Herby Potatoes with Sweet Oven-Roasted Onions and Cherry Tomatoes
Sautéed Green Beans with Cherry Tomatoes
Cherry Tomato Panzanella
Cherry Tomato Salad Sandwich
Quinoa with Roasted Tomatoes u0026amp; Chickpeas
Caprese Skewers
Cherry Tomato Salsa

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



Baked Cherry Tomatoes with Parmesan Topping image

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

2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese

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



Mom's Parsley Potatoes image

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

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

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



Cherry Tomatoes With Parsley image

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

2 tablespoons unsalted butter
1/2 cup onion, chopped
2 pints cherry tomatoes
2 tablespoons fresh parsley, finely chopped
salt and pepper

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



Baked Cherry Tomatoes with Parmesan Topping image

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

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

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



Tri-Tip Roast with Parsley Cherry-Tomato image

Categories     Beef     Garlic     Tomato     Roast     Quick & Easy     Parsley     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 15

For roast
1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon olive oil
For parsley cherry-tomato sauce
1 1/2 lb cherry tomatoes (5 cups)
1/2 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup firmly packed fresh flat-leaf parsley leaves
1 garlic clove, sliced
1 tablespoon red-wine vinegar
Special Equipment
a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer

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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