Best 5 Herbed Cherry Tomatoes Recipes

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
• Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
• Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.

HERBED CHERRY TOMATOES

Steps:

• Place tomatoes in a medium bowl; set aside.
• In a small bowl, combine oil and vinegar.
• Add parsley, basil, oregano, salt and sugar; mix well.
• Pour over the tomatoes.
• Cover and refrigerate for at least 3 hours.
• Drain; serve on bed of lettuce if desired.

HERB-STUFFED CHERRY TOMATOES

Steps:

• 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
• 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chèvre. Process another 30 to 45 seconds or until the filling is smooth.
• 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

Steps:

• Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.