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Fun and Delicious Things to Do with Cherry Tomatoes

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Cherry tomatoes are super-sweet and bursting with vibrant freshly-picked flavours. Thousands of chefs around the world use both canned cherry tomatoes and fresh. Perfect for rich tomato-based sauces and many other recipes. They give you the lovely sweet Italian taste you can only get from quality Italian cherry tomatoes.

Don’t just think of cherry tomatoes (and their cousins, grape tomatoes) as a consolation while you wait for the big ones to ripen. These smaller guys are often sweeter, with an excellent ratio of juice to the flesh. They have many more uses other than salad and deserve a place in other dishes. Also, they have a long shelf life when stored properly and hence can be added to multiple dishes. You can even order cherry tomatoes online. Here are some fun ways to use these little tomatoes.

Just preheat the oven to 325°. Roll out some pastry dough to a 14-inch round and Press into the tart pan; Mound the Italian cherry tomatoes in the shell and bake for 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

Make a sweet-and-spicy pico de gallo. In a large bowl, combine cherries, 1cup peeled cherry tomatoes, chopped cucumbers, finely chopped onion, juice of 1/2 a lime, 1 Serrano pepper, chopped cilantro and salt to taste. Transfer half of the salsa to the food processor and pulse until they are finely chopped. You need to fold finely chopped mixture into the salsa and refrigerate for 30 minutes. Serve with tortilla chips or over grilled steak.

  1. Burst them.

Cook whole Italian cherry tomatoes in olive oil or butter or lard until they pop, then use them to top a crostini, as a sauce for halibut or served warm with garlic and squid.

  1. Gratin.

Preheat the oven to 375°and in a large bowl, toss some bread cubes with the cherry tomatoes, olive oil, garlic, parsley, Parmigiano-Reggiano and salt and pepper. Now you need to scrape the mixture into a baking dish and bake for 35 minutes, or until the bread cubes are browned, and crisp and the tomatoes are very tender. Serve warm.

  1. Roasted.

Roast Italian cherry tomatoes to concentrate their flavour, and serve them over crisp polenta or in pasta. For extra sweet tomatoes, toss them with some honey first.

  1. Vinaigrette.

In a shallow dish, combine water, vinegar, salt, sugar, cloves and cinnamon. Add some fennel and cherry tomatoes and refrigerate overnight. Drain and serve slightly chilled with Smoked salmon, tortellini or on pancetta.  These days you can buy cherry tomatoes online if they are not in season

  1. Granita.

You can make an intriguing sweet-savoury palate cleanser with canned cherry tomatoes. In a wide, shallow dish, toss some raspberries, tomatoes, sugar and mint and let stand at room temperature for 10 minutes, until the fruits release their juices. Stir well and smooth the mixture to an even level, cover and freeze for about 1 hour. You need to stir it a few times until just frozen. Using a fork or spoon, break up the granita, scoop it into bowls and serve.

  1. Condiment.

Italian Cherry Tomatoes combined with spicy bell peppers can be made into a lovely condiment to add other dishes, sandwiches or pizzas. In a large skillet, heat three tablespoons of the olive oil. You have to add the bell peppers and cook over moderate heat, occasionally stirring, until softened, about 12 minutes: Transfer the peppers and any olive oil to a bowl.

Then add some olive oil to the skillet along with garlic and crushed red pepper and cook over moderate heat until fragrant, about 20 seconds. Add the peeled cherry tomatoes, cover and cook stirring and crushing the tomatoes until softened. Return the bell peppers to the skillet. You even have to add oregano and season with salt and pepper. Cover and simmer until the sauce is thickened, stir in chopped basil and serve.

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