"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 07-22-2006, 10:12 PM   #1
Join Date: Nov 2005
Location: Virginia Beach
Posts: 63
Cherry Tomato Ideas?

I need to use up some cherry toms any ideas?


mackeeg is offline   Reply With Quote
Old 07-22-2006, 10:35 PM   #2
Assistant Cook
Join Date: Jul 2006
Location: Florida
Posts: 14
I never liked cherry tomatoes before but this year got them by mistake. They were supposed to be roma so the label said. They quickly reseed themselves where ever they find a spot to grow. The birds seem to enjoy them but at least they are not ruining a whole tomato.
I have been adding them to sliced eggplants microwaved. Also as flavoring in soup. These had a little more seeds but they melted in cooking. Like to prepare a salad with peppers & tomatoes and let it sit overnight to marinade.

Sueanne is offline   Reply With Quote
Old 07-22-2006, 11:17 PM   #3
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
1. quickly boil tomatoes, then shock in icewater, and peel. put into a bowl of chilled vodka overnight. the next day, skewer tomatoes with a toothpick, sprinkle with sea salt and serve with worcestershire sauce and horseradish as and adult appetizer. (you can make another version, sans alcohol, by marinating in the worcestershire/horseradish).

2. toss halved tomatoes into boiled/drained/evoo'd pasta with spinach, roasted garlic, roasted peppers, fresh mozzarella, and cubed salami or prosciutto. drizzle with a little more evoo, and sprinkle with fresh cracked black pepper and chopped fresh basil.

3. halve tomatoes, then stuff into whole fish mixed with thin slices of sweet onion or fennel or both, with sprigs of thyme and parsley and a splash of balsamic vinegar, drizzle outside of fish with evoo, sprinkle with s&p, then bake at 400F until fish is cooked thru and the meat falls away from the bones.

4. cherry tomato insalate caprese. kinda like #2, but more of a salad. halve red and yellow cherry tomatoes, and mix with fresh chopped basil and small bals or cubes of fresh mozzarella. drizzle with evoo and a few healthy splashes of balsamic vinegar.
i'll come up with more later...
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-23-2006, 11:10 AM   #4
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Yep. I had the same problem a month or so ago, and came up with this:
1 kg cherry tomatoes, whole
4 cloves garlic, sliced
4 thick slices onion
600 ml water
600 ml white wine vinegar
1 tsp whole black peppercorns
1/2 tsp celery seed
a few sprigs of fresh basil
2 tsps yellow mustard seed
2 tsps salt

Wash and dry the tomatoes.
Put the water, vinegar, garlic, black peppercorns, celery seed, mustard and salt into a stainless steel pan and heat until boiling. Remove from heat.
Put the tomatoes into large jars;layer with onion slices and basil.
Fish out a slice or three of garlic and layer with the other ingredients.
Pour the liquid over the tomatoes, adding the spices to the jars at the end.
Water bath for 20 minutes.
- Give karma
cliveb is offline   Reply With Quote
Old 07-23-2006, 11:21 AM   #5
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Slice them in half and put cut side up on a baking sheet. Dry them in a 200 degree oven until leathery, then freeze in ziplock bags. Use in recipes calling for sun-dried tomatoes.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-23-2006, 12:17 PM   #6
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Slice in half & pipe your favorite herbed cream cheese mixture on top for a cute summertime addition to a canape platter. I've done this with both red cherry & yellow pear cherry tomatoes, & they go quickly!!
BreezyCooking is offline   Reply With Quote
Old 07-23-2006, 12:26 PM   #7
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
They were supposed to be roma so the label said
Oddly enough, I bought a 'Roma' tomato plant this year and have no idea what they are, but I do know they aren't Romas.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 07-23-2006, 01:55 PM   #8
Sous Chef
FryBoy's Avatar
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Linguine alla Caprese

How about this? It's a great summer dish since the sauce is raw. I usually use larger tomatoes, but cherry tomatoes cut in half or quarters should work well. The tomato sauce can be made ahead and left at room temperature. Just before serving, cook the pasta, then toss it with the sauce.

4 large ripe tomatoes, cored and seeded, cut into ½-inch dice
½ cup fresh basil leaves, slivered
¼ cup fresh mint leaves, coarsely chopped
3 scallions, thinly sliced
7 ounces ripe brie (rind removed) or mozzarella (preferably fresh), cut in small cubes
3 cloves garlic, finely minced or pressed
1 cup olive oil
freshly ground black pepper, to taste
salt, to taste
12 ounces linguine or spaghettini

Combine everything except pasta in a large serving bowl, and let it sit for at least 20 minutes to meld the flavors.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes for linguini.

Drain well, add the pasta to the tomato sauce and toss well; adjust seasonings and serve.
FryBoy is offline   Reply With Quote
Old 07-23-2006, 02:07 PM   #9
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-23-2006, 02:39 PM   #10
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Dry them like you would Romas but do it whole. Add to salads. They are like tomato "raisins".
Make a Greek salad.

Gretchen is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.