When we bought our house, a small garden came with. In the past four months, I have learned that I am not a gardener and have no green thumb at all.
Despite my inability to grow anything besides weeds, three things emerged. Broccoli, strawberries (just the green…didn’t get much fruit) and tomatos.
Red and juicy!
I feel like I’m in heaven. I have a bowl full of beautiful little tomatos (grape or cherry) in my fridge and expect another bowl within the week. I’ve already been eating them for two weeks – you know, just poppin’ them in my mouth to taste the amazing flavor bursting from ‘em!
But….I’ve decided I want to do something with them. I like eating them plain but need idea’s. What can I make with them?
Ideas? Keep it simple, I’m not a professional here.
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Oh tomato sauce for sure. It’s easy and soooooo much better than jarred.
New reader here! Just been going through all your archives and I’m having a blast reading all your old entries.
Anyway, my favourite thing to do with cherry/grape tomatoes is super easy and you can put it on top of pasta, in a sandwich, on a salad, anything you want. I just slice them into halves or quarters (depending on how big they are) and mix them in with a little bit of red onion and rosemary, then sauté it all up in a pan with some olive oil and balsamic vinegar. It’s super easy and super yummy. You can also de-seed and slice them up, then put them in the oven for 4-6 hours and make sundried tomatoes (or actually leave them out in the sun, but that takes longer!)
Also, you can find some recipes with tomatoes here http://allrecipes.com//Recipes/fruits-and-vegetables/vegetables-n-z/tomatoes/Main.aspx. Just so you don’t have to listen to me list recipes all night long, because I absolutely love tomatoes and totally could.
I’ve had the same quandry at my house except on a much larger scale. I planted tomatoes this year with the idea that I might can some salsa. I accidently planted 5 cherry tomato plants instead of the full size tomatoes. I’ve been coming up with some creative ways to use cherry tomatoes.
My favorites ideas have been to slice the tomatoes in half, cut up some fresh mozzarella and a little fresh basil. Then just toss with a little balsalmic vinegar and olive oil (just a little oil goes a long way). Or you can skewer the tomatoes and mozzarella chunks with tooth picks and drizzle with the vinegar oil and basil combo.
This recipe is delish too:
http://allrecipes.com/Recipe/Healthy-Garden-Salad/Detail.aspx
Oh…thats a good question. I would point you to one of my favorites, Caprese Salad. Slice the tomatoes serving them with slices of fresh milk mozerella (the kind sold in water) along with nice fresh basil. To really dress it up, you could make a dressing with olive oil, balsamic, Italian seasoning, salt/pepper, perhaps some garlic and marinade some artichoke hearts, roasted red peppers, and olives.
Some good bread and you’ve got a meal all by itself.
With cherry/grape tomatoes, I love to either grill them or roast them in the oven. SO GOOD.
I’ve been meaning to make this gazpacho recipe with all of my tomatoes: http://www.womenshealthmag.com/nutrition/tomato-recipes?page=1
I love them in a Quinoa salad. Cherry/grape tomatoes, green onion, quinoa cooked in broth, cucumber. If the tomatoes are really ripe and juicy I don’t put on any dressing.
Gazpacho! I just made a batch last week and it was SO good! Great way to use your extra tomatoes and endless possibilities!
Pasta + pesto+ halved little tomatoes= fantastic. There are tons of lo cal pesto recipes out there.
Or you can just throw them on a giant lettuce salad.
One of my favorite things to do with cherry tomatoes a veggie pasta type dish. I know you’re not big on pasta, but I don’t use much in this. I cook up a 1oz pasta serving. While that is cooking I saute some green pepper, onion until it’s looking pretty and just turning brown then add in a bunch of cherry tomatoes cut in half. Then toss it all together. Sometimes I add grilled chicken sometimes I don’t.
I’ve also made my own tomato soup (put tomatoes and other veg in a blender) and soup!
cucumber & tomato salad: cut the maters in half, peel and slice cukes to the size you like (I quarter them for bit size pieces), sliver whatever onion you like or have on hand (I prefer sweet onion) – mix light (canola) oil, vinegar (red or white) and seasoning of choice (sometimes I use an italian dressing packet) or use fresh if you have on hand. You could add some crushed garlic.
caprese salad: find mini fresh mozzarella balls, cut mozz balls and tomatoes in half (so they are similar size), add fresh basil, olive oil & balsamic vinegar/
fresh bruschetta: cut up tomatoes small and add some italian seasoning, balsamice vinegar, olive oil, fresh basil, and onion – heat it up or leave it cold and put on crunchy bread.
fresh salsa: tomatoes, onions, jalepenos (add according to your spicy likes), and cilantro all blended to your liking.
sauce: rough chop tomatoes, and half a sweet onion put in a roasting pan, drizzle lightly with olive oil and sea salt & pepper to your liking. Put whole mess in oven on 465 for about 45 minutes. Pull the chunks out using a slotted spoon and put in your mixer or blender (I use an immersion blender) and blend to consistency you like. It takes way more tomatoes than you think to make a bunch of sauce so you may not have a lot. You can add canned sauce (the plain kind) if you need more sauce. Heat that mixture and add fresh basil last few minutes. You may need to add salt or sugar (tiny bit I promise) depending on taste. Should make a kick ass sauce for pasta or a great chicken dish (I have that “recipe” if you want).
let me know if you need more ideas.
Good Luck! I hope to see follow up pics soon.
I take them, cut in half (or you don’t even have to do that), cut up a couple of mozzarella cheese sticks, add a little balsalmic vinegar and olive oil to taste, some chopped up basil, and salt and pepper. Makes an awesome little healthy salad!
tomato & mozzarella salad. Fresh mozzarella balls, cherry or grape tomatoes, chopped fresh bazil, olive oil and balsamic vinegar, and viola. You can do this with or without pasta.
Hi Jen,
I love cherry/grape tomatoes! Here are some suggestions!
Mustard Dill Fish: http://greenandlean09.blogspot.com/2009/08/mustard-dill-fish.html
Gazpacho: http://greenandlean09.blogspot.com/2009/08/summer-gazpacho.html
Fresh Salsa/Pico de Gallo: http://greenandlean09.blogspot.com/2009/09/huevos-rancheros-and-pico-de-gallo.html
Roasted Tomato Sauce or Soup: http://greenandlean09.blogspot.com/2009/09/roasted-tomato-sauce-or-soup.html
Caprese Salad with Creamy Pesto Dressing: http://greenandlean09.blogspot.com/2009/01/caprese-sort-of-salad.html
Frittata with Fresh Tomato Sauce:
http://greenandlean09.blogspot.com/2009/08/grilled-vegetable-frittata-with-fresh.html
Jen,
I would suggest two things.
1. Slice them in 1/2, cut up some cucumbers, red onions, feta cheese, and cedar vinegar or olive oil = Delish
2. Toss them with some fresh mozzarella, fresh chopped basal and balsamic vinegar add whole wheat pasta if you like.
~Jenny
My fave recipe is to cut them in half, brush with olive oil and balsamic vinegar and grill or broil them. If you’re going to grill them, you might want to put them in foil, they break down pretty fast.
i love tomatoes w/rice vinegar and a lil salt and pepper.
Chop the tomatoes, add in some buffalo mozzarella, basil and balsamic vinegar. Yummy!
Im the wrong one to ask…always about food and this specifically.
Im Plain’y McGee.
plop in hand.
shove in tomatohole and eat
Dice up an avocado, slice the baby tomatoes in half, mix together with a little fresh lemon juice, salt and pepper (mash the avocado a little as you go). Add a little olive oil if you like (I don’t usually). Eat as a side for a meal or on top of wholegrain toast. DELICIOUS
I agree with roasting them, cherry tomatoes are delicious roasted!
I found this website and # 8, baked cherry tomotoes and feta, sounds soooo good. I love fresh garden veggies http://chefmom.sheknows.com/featured/2009/07/27/8-things-to-do-with-cherry-tomatoes/
I am not much of a cook but I like them sauteed with a bit of olive oil, maybe some peppers and onions and then toss in two eggs and scramble together. You can add a sprinkling of cheese if you like and even put them in a tortilla and make a breakfast wrap.
I agree, a caprese salad is the easiest and the best. You can even find the fresh mozzarella in little balls about the size of a marble. Chop tomatoes in half and put with the little mozzarella balls, add olive oil and basil. If I don’t have fresh basil, I put the dried basil in the olive oil a few minutes before I make the salad to let it plump up a bit.
But most of all, I wanted to tell you – Don’t put the tomatoes in the fridge!!! It ruins their flavor. Just store them on the counter.
Roast them in the oven – a little olive oil, salt, pepper, and chopped garlic all over the tomatoes, roast at 350 degrees for 20 – 30 minutes…they become sweet and rich and irresistible. Once they are roasted, I add them to just about any dish…omelets, pasta, chicken salad, open-face sandwiches, baked potato, fresh steamed or sauteed green beans or asparagus…seriously anything. They add so much sweetness and flavor it is indescribable.
Also, as stated above, fresh tomatoes do not go in the refrigerator. It changes the texture and destroys the flavor. Tomatoes should always be stored at room temperature.
Those are cherry tomatoes…if you leave out on the counter like I do, they continue to ripen up…from orange to red…then they get picked at all the time and eaten so fast you don’t even have to worry about what to make…hugs, cuz k
You can make your own roasted tomatoes (like sundried tomatoes). I found the BEST recipe on pinchmysalt.com and want to try them soon!
Funny, Jen—I just blogged about a GREAT recipe for cherry tomatoes. Seriously, it is one of the five best foods I have EVER EATEN. Caramelized Tomato Cobbler. Check my post and the recipe here:
http://mamainwonderland.blogspot.com/2010/08/simple-and-delicious-family-cooking_24.html
Jen,
Please take those tomatoes out of the fridge! Tomatoes lose flavor if stored in the fridge and are best stored on the counter. Looks like you got a lot of great suggestions, but my two cents goes to caprese salads and roasted tomatoes with garlic tossed with whole wheat pasta or spooned over some boneless skinless chicken breast.
Texas Caviar
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
Ok, so for the rest I don’t usually measure so these are about what I would use, so just add according to your liking
1 cup chopped tomato
1/4 cup chopped cilantro
1-2 tbsp lime or lemon juice
salt & pepper
I also like to add a little creole seasoning sometimes
This is really good with tortilla chips or even by itself!
Enjoy!
I eat cherry tomatoes from my FIL’s garden like candy. I even bring a baggy of them to snack on at my desk at work. It beats chips!
Diane
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