Best 10 Herbed Cherry Tomatoes Recipes

HERBED CHERRY TOMATOES

Steps:

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

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.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

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.

CHERRY TOMATOES IN HERB MARINADE

Steps:

• Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
• Immediately rinse tomatoes under cold water.
• Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
• Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• 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. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

CHERRY TOMATOES WITH FRESH HERBS

Steps:

• Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. (Can be made 4 hours ahead. Cover and chill).
• Heat oil in heavy large skillet over high heat. Add herbs and tomatoes and stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve.

CUCUMBER BITES WITH HERBED CREAM CHEESE & CHERRY TOMATO RECIPE - (3.9/5)

Steps:

• First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip. Prepare the cucumber, remove peel, and using a fork, score the sides. Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch. Add a half Cherry Tomato partially buried into the Herb Cream Cheese Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve. Serve chilled and enjoy!

ROASTED CHERRY TOMATOES WITH HERBS

Steps:

• Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
• Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.