Herbed Cherry Tomatoes Recipes

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HERBED CHERRY TOMATOES



Herbed Cherry Tomatoes image

Meet the Cook: My recipe's a good one for when you want a little fancier salad dish but one that's still quick to fix. I find it's especially popular served with grilled steak, baked potatoes and corn on the cob. I came across Herbed Cherry Tomatoes when I was a new bride searching for interesting ways that I could cook for my husband. Jerry and I now have a pair of daughters, ages 16 and 10. -Dianne Bahn, Yankton, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 pint cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Leaf lettuce, optional

Steps:

  • Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HERBED CHERRY TOMATOES



Herbed Cherry Tomatoes image

Great salad for potluck dinner. Fantastic served with grilled steak, corn on the cob, etc. Cooking time is refrigeration time.

Provided by jonesies

Categories     Vegetable

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pint cherry tomatoes, halved
1/4 cup olive oil
3 tablespoons vinegar
1/4 cup fresh parsley, minced
1 1/2 teaspoons fresh basil, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar

Steps:

  • Place tomatoes in a medium bowl; set aside.
  • In a small bowl, combine oil and vinegar.
  • Add parsley, basil, oregano, salt and sugar; mix well.
  • Pour over the tomatoes.
  • Cover and refrigerate for at least 3 hours.
  • Drain; serve on bed of lettuce if desired.

Nutrition Facts : Calories 138.6, Fat 13.7, SaturatedFat 1.9, Sodium 297, Carbohydrate 3.8, Fiber 1.1, Sugar 2.5, Protein 0.8

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

GARLIC AND HERB TOMATOES



Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

CHERRY TOMATOES IN HERB MARINADE



Cherry Tomatoes in Herb Marinade image

Sounds like a lot of trouble peeling cherry tomatoes but it's worth the effort to create these wonderful appetizers. At the picnic, you can eat them with picks directly from the serving container!

Provided by TishT

Categories     Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 pints cherry tomatoes
boiling water
1/4 cup red wine vinegar
2 green onions, sliced (including tops)
1/2 teaspoon dry basil
1/4 teaspoon oregano leaves
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup salad oil (may be part olive oil)

Steps:

  • Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
  • Immediately rinse tomatoes under cold water.
  • Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
  • Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
  • Spread cherry tomatoes in an even layer on a rimmed baking sheet.
  • Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL



Sauteed Cherry Tomatoes with Garlic and Basil image

Cherry tomatoes take less than 10 minutes to prepare.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 5

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh 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.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg

CHERRY TOMATOES WITH FRESH HERBS



Cherry Tomatoes with Fresh Herbs image

Yield Serves 4

Number Of Ingredients 3

1 12-ounce basket cherry tomatoes
1 1/2 teaspoons olive oil
4 teaspoons chopped mixed fresh herbs

Steps:

  • Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. (Can be made 4 hours ahead. Cover and chill).
  • Heat oil in heavy large skillet over high heat. Add herbs and tomatoes and stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve.

CUCUMBER BITES WITH HERBED CREAM CHEESE & CHERRY TOMATO RECIPE - (3.9/5)



Cucumber Bites with Herbed Cream Cheese & Cherry Tomato Recipe - (3.9/5) image

Provided by ShoDav

Number Of Ingredients 7

4 ounces (1 Brick) cream cheese, softened to room temperature
1/4 cup ranch dressing
2 tablespoons fresh dill or thyme
3 to 4 long cucumbers, skinned and sliced into 1 inch slices
15 cherry tomatoes, sliced in half
Salt, to taste
Paprika or cajun spice mix, for garnish

Steps:

  • First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip. Prepare the cucumber, remove peel, and using a fork, score the sides. Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch. Add a half Cherry Tomato partially buried into the Herb Cream Cheese Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve. Serve chilled and enjoy!

ROASTED CHERRY TOMATOES WITH HERBS



Roasted Cherry Tomatoes with Herbs image

Top toasted rustic bread slices with this roasted cherry tomatoes appetizer.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

2 pounds red and yellow cherry tomatoes (3 pints), stemmed if desired
4 sprigs fresh marjoram or oregano
6 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
  • Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.

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