Three Great Cherry Tomato Recipes

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Cherry tomatoes are a staple on any good dinner salad, but there’s a lot more to these bite-sized beauties. And, during the summer, cherry tomatoes are plentiful and can be bought fairly inexpensively at farmer’s markets. So stock up on them and try out these three great cherry tomato recipes.

Recipe #1: Sauteed Cherry Tomatoes with Garlic and Basil

This yummy tomato lover’s recipe is not only extraordinarily healthy but it’s quick to make. The tomatoes can be eaten all on their own or used as a topping for pasta.

Ingredients:

2 tablespoons olive oil
2 pints cherry tomatoes
2 cloves garlic, minced
1 tablespoon fresh basil, minced
Salt
Pepper

Directions:

Heat 1 tablespoon of olive oil in medium sized skillet over medium high heat until the oil just starts to smoke. Add in the tomatoes and season with salt and pepper to taste. Saute the tomatoes, shaking the pan frequently, until the tomatoes soften and the skin begins to wrinkle slightly. This should take about 2 minutes. Add in the garlic and continue shaking the pan until the garlic is fragrant. Remove the pan from the heat, stir in the basil and the remaining olive oil. Serve immediately.

Recipe #2: Warm Cherry Tomato Salad

Here’s a tasty and slightly tangy warm salad starring cherry tomatoes. It’s a quick and foolproof recipe.

Ingredients:

2 tablespoons olive oil
4 cloves garlic, chopped or minced
2 pints cherry tomatoes
6 green onions
2 tablespoons red wine vinegar
½ cup parsley, chopped
Salt
Pepper

Directions:

Cut the green onions on an angle and set aside. Heat a medium sized skillet over medium high heat. Add the oil and garlic, cooking the garlic for about 2 minutes. Add the tomatoes and the green onions and cook them until the skin on the tomatoes begins to split. Add the vinegar and remove the pan from the heat. Add the parsley and salt and pepper to taste. Give everything a good toss and serve immediately.

Recipe #3: Polenta Tart with Roasted Cherry Tomatoes

This hearty dish is great for dinner, picnics or even packed in school lunch boxes. You can even create the crust and roast the tomatoes and store them in the refrigerator until you are ready to bake them.

Ingredients:

4 cups water
1 cup polenta
Olive oil
¼ cup chiffonade of basil
1-1/2 pounds cherry tomatoes
3 garlic cloves, smashed
Salt
Pepper

DIrections:

Preheat the oven to 375 degrees F. Lightly oil a 10-inch tart pan that has a removable bottom. Set it aside.

Next, make the polenta. Bring the water to a boil over medium-high heat. Add 1-1/2 teaspoons of salt. Slowly whisk in the polenta. Keep whisking until it is thick. Reduce the heat to low-medium and cook for 10 minutes, whisking often. Remove the polenta from the heat and stir in 2 tablespoons olive oil and the basil. Let the polenta cool slightly and then pour it into the tart pan.

While the polenta is firming up, toss the tomatoes and garlic together with 1 tablespoon olive oil and salt and pepper to taste. Spread the tomatoes on a baking sheet and roast the tomatoes until they just begin to burst. This should take about 10 minutes. Remove them from the oven.

Place the polenta crust in the oven and bake for 20 minutes, until the edges are crisp. Remove the crust from the oven and place the tomatoes on top. Back for 5 minutes, until the tart is heated through.

When ready to serve, drizzle some more olive oil on top and sprinkle on extra basil. Serve warm or at room temperature. Feta, or other cheeses, can also be sprinkled on top as desired.

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