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Old 07-23-2006, 05:29 PM   #11
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I like them on kabobs between fried mozzerella (or fresh would be good to) and basil. Anything with mozerella and basil goes with cherry tomatoes.

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
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Old 07-23-2006, 05:38 PM   #12
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I have been making a wonderful pie, with green dough, caramelized onions, parmesan and cherry tomatoes. I'm corying the recipe and the picture here:

1 cup of all-purpose flour
1 cup (very full) of parsley
1 spring of rosemary
100g (3.5 ounces, a little less than a stick) of cold butter, in little pieces
1 egg
Salt and fresh ground pepper

30g (1 ounce) of butter
2 big onions, finely sliced
cup of Port
1 teaspoon of sugar
1 bouquet garni (1 bay leaf, 4 springs of parsley, 3 springs of thyme)
1 tablespoon of chopped basil leaves
20 cherry tomatoes
50g (1.7 ounces) of Parmesan cheese finely grated
Salt and fresh ground pepper

Use the food processor to mix the flour, the parsley and the rosemary leaves, until it turns into a greenish powder. Add the butter and turn the processor on again, until it's incorporated. Add the egg, the salt and the pepper and beat again until you get a homogeneous dough. Take the dough out of the processor and finish kneading it with your hands (f necessary, you can use more flour). Wrap it in plastic and put it in the refrigerator for 30 minutes.

In the meantime, make the topping

In a medium frying pan, heat the butter. Add the onion and a little salt. When it starts to wilt, add the Port, the sugar and the bouquet garni. Cook until the onions are golden and shiny, a little caramelized. If necessary, add more salt and pepper. Remove it from heat.

Turn the oven on to 350 F.

Cut the cherry tomatoes in slices or halves.

Remove the dough from the refrigerator and, with a roll, open it in a circle (10 to 12 inches of diameter). Put the dough on a baking sheet and cover it with the onions, leaving a 2 inches frame. Over the onions, put the basil and the Parmesan. Cover it with the tomatoes. Season the tomatoes with salt and pepper and drizzle them with olive oil. Fold the dough from the sides over the center and bake it for 30 minutes. Let it rest for 5 minutes before serving.


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Old 07-23-2006, 10:49 PM   #13
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Originally Posted by ironchef
Substitute halved cherry tomatoes in this recipe:


One of my most favorite ways is to make a simple al olio sauce with extra virgin olive oil, chili flakes, sliced garlic, and lemon zest. Add halved/quartered cherry tomatoes and julienned fresh basil right before adding the spaghetti and tossing.
ahhh, finally, a recipe of yours that i think i can make well. thanks.

and that is a great idea gretchen. i always have to many grape tomatoes, and the dehydrator doesn't get enough use. do you oil or salt them before or after dehydrating? i would think they wouldn't need much preserving.
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beidh ar la linn.
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Old 07-24-2006, 08:29 AM   #14
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I just wash and dry them, toss in a little olive oil with fresh oregano, some crushed garlic and a splash of balsamic vinegar - then roasted in a shallow dish in a hot oven until they are softened.

Great served cold, spread on Italian bread.
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Old 07-24-2006, 09:22 AM   #15
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Kats, that looks like a scrumptious treat!
We get by with a little help from our friends
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Old 07-24-2006, 11:10 AM   #16
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This is a delicious recipe I make every summer since I found it. We call the small cherry tomatoes tommy toes in my neck of the woods. I made this one with some grape tomatoes the other day and it was soooooo good. I usually double the reicpe.

Warm Green Bean and Tommy Toe Salad

2 T olive oil
1 garlic clove
2 c. green bean pieces, strung, in 1 inch lengths
1/2 small sweet white onion
1 tsp Kosher salt
12 cherry tomatoes, halved

Place oil in cup. Split garlic in 1/2 and add to oil. Set aside. Put beans in
pot and add just enough water to cover. Bring to boil, then turn heat down and
simmer until beans are just tender 12-20 min. depending on variety and freshness
of beans. While beans cook cut onion half into pieces about 1/2 inch wide and
separate layers. When beans are tender drain but leave in warm pan. Add onion.
Discard garlic and add oil to beans. Add salt and toss gently to coat evenly.
Cover and set aside for 5 min. Add the toms and toss gently to mix and serve
warm with French bread and butter.

Source: Butter Beans to Blackberries: Recipes from the Southern Garden
by Ronni Lundy
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Old 07-24-2006, 11:46 AM   #17
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Make a relish with them. Chopped tomato, cucumber and shallots in a little vinegar, sugar and salt. Top on grilled fish.
Go Sooners
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Old 07-24-2006, 01:01 PM   #18
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I likethis Sara Moulton recipe for cherries stuffed with tapenade ... of course you really don't need a recipe for that.

Another one of her recipes "Spicy Tequila Spiked Cherry Tomatoes" is one of my favorites.
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Old 07-24-2006, 01:10 PM   #19
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Originally Posted by Constance
Kats, that looks like a scrumptious treat!
It tastes amazing, Constance! Really, it's worth the work! I made a couple last week, because I had some people over, and I'm sooo sad there were almost no leftovers!
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Old 07-24-2006, 02:10 PM   #20
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My 2 favorite ways to eat cherry tomatoes:

1. Make a caprese salad using halved cherry tomatoes, fresh mozzarella cheese sliced thin, (the one in balls floating in water), and FRESH basil, not dried. Pour a little olive oil over all, splash on some balsmic vinegar, salt and pepper. Wonderful.

2. Wash them then leave them wet. Put them in a bowl and dip each one in a little salt befor popping them in your mouth. I can eat these all day long.

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