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I seem to have a bumper crop of grape tomatoes (those real tiny ones) It's not like you can peel them and I'm not too thrilled about cooking them up and having the skins floating around in the sauce. Help! Do you have any suggestions? I sure would appreciate any ideas you may have. Thanx
Add them to a pasta salad....I just made a Greek salad with a bunch of little tomatoes cut in half, diced cucumber, Greek or black olives, red onion, diced green pepper, pasta, crumbled Feta cheese - mix with an oil & vinegar dressing. My dressing contained: 3/4 cup olive oil, 1/4 cup vinegar (recommended red wine but we prefer white wine vinegar), 2 tsp sugar, 1 tsp salt (I used less), 1/4 tsp. pepper, either bunch of fresh dill or less dried & oregano (1 tsp dried....I have fresh so I just stripped about 3 stems). Mix them with tiny pieces of fresh mozzarella & some oil & vinegar dressing with some fresh herbs, make tossed salad....I'm sure there's a recipe for roasted ones....make brucceta (sp?)....slices of french or Italian bread with a tomato topping.
This recipe has become a favorite here.~~Vicki==========================================PASTA WITH TOMATO AND ALMOND PESTO (Pesto Alla Trapanese) from Cook's IllustratedA half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.Serves 4 to 6 INGREDIENTS1/4 cup slivered almonds 12 ounces cherry or grape tomatoes (about 2 1/2 cups) 1/2 cup packed fresh basil leaves 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note) Table salt Pinch red pepper flakes (optional) 1/3 cup extra-virgin olive oil 1 pound pasta , preferably linguine or spaghetti 1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.
Here's a recipe for a side dish.....otherwise, I'd probably just eat them all raw!!
2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil
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. Remove from heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
Have you ever tried drying tomatoes? I dry the tomatoes to add to soup, casseroles, meat, etc... during the winter.Jolene explains how she dried cherry tomatoes in the oven:http://community.tasteofhome.com/forums/t/796546.aspx~~Vicki
Cut them in half, put them in a baking dish with a little olive oil, salt, pepper, some garlic cloves and if you have on hand - fresh basil or oregano. Roast at 225 degrees for approximately 3 hours. They will caramelize a bit and not be totally dried out. Put them in pasta (with a cream sauce is really good), on pizza, on chicken or cover with olive oil. They will keep in the refrigerator for about a week with out the oil. Not sure how they will freeze. JMartinelli (Jolene) just posted her tomato raisins as well.
We love this recipe using roasted tomatoes:
1 pound rigatoni **I used 1/2 box of Dreamfield Penne1 pint grape tomatoes **added 3 garlic cloves, 7 leaves of freshly chopped basil and drizzled with a little olive oil. 2 tablespoons olive oil1 tablespoon balsamic vinegar **omittedSalt and pepper to taste2 tablespoons butter3 garlic cloves, minced 1 cup pesto **used 1/2 cup1 8-ounce package cream cheese, cubed **used approx. 6 oz. Neufchatel/low-fat cream cheese1/2 cup shredded parmesan cheese 1/2 cup chicken stock **didn’t have—the seal was broke on my brand new box!-used pasta water and it worked great.1. Preheat oven to 425 degrees. Bring pasta water to boil, salt liberally, and cook pasta according to package directions.2.
In a medium bowl toss the tomatoes with olive oil, balsamic vinegar
salt and pepper. Line a baking sheet with foil and pour the tomatoes
onto it. Place in preheated oven and cook for about 10 minutes (You’ll
know the tomatoes are ready when they begin to burst. They should be
done just as you’re finishing everything else if you time it right.) **I
cut tomatoes in half, put in pyrex dish cut side up, drizzled with a
little olive oil, chopped fresh basil and tucked 3 garlic cloves around
the tomatoes. Sea salt and fresh cracked pepper. Roasted SLOWLY – 225 degrees for 3 hours. Discarded garlic.3.
Meanwhile, in a large skillet, melt the butter. Add the garlic to the
butter and cook over medium heat for 1 minute. Pour pesto into skillet
and mix well. Add the cream cheese and mix until smooth. Stir in
parmesan cheese and chicken stock (**pasta water) . Add salt and pepper to taste. Simmer over low heat 5 minutes.4.
Drain the pasta and add it to the pan with the sauce. Remove the
tomatoes from the oven and toss with the pasta. Pour into a serving
dish. **sprinkled with additional chopped fresh basil.
This is also very good to use the roasted tomatoes:
Bow Tie Pasta with Oven Dried Tomatoes
One of my favorite summer sides is similar's to Becky's -- toss them with a little olive oil, salt & red pepper -- either flakes or cayenne -- and bake in the oven. About 20 minutes at 400 degrees -- the skins will start to pop. This is really good if you are doing roasted or baked chicken and you can just toss these in the same pan with the chicken when it has about 20 minutes left. I LOVE tomatoes cooked like this.
I put them in salads (10 layer salad, rainbow rotini salad, tossed salad), eat them as snacks, and I have a couple of veggie recipes that use them.
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