Type what you have

Ingredients

• ✓ cherry tomato
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• grape tomato
• olive oil
• italian seasoning
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
3. 3 Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
4. 4 Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
5. 5 Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

By France Cevallos

Ingredients

• ✓ cherry tomato
• zucchini
• olive oil
• salt
• black pepper
• olive oil
• apple cider vinegar
• mint

Instructions

1. 1 Preheat an outdoor grill to high heat and lightly oil grate.
2. 2 Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
3. 3 Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
4. 4 Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

By VirginiaWillis

Ingredients

• ✓ cherry tomato
• corkscrew pasta
• mayonnaise
• parmesan cheese
• parsley
• milk
• garlic
• ham

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside.
2. 2 In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill for several hours.

By Jill M.

Ingredients

• ✓ cherry tomato
• butter
• basil
• white sugar
• salt
• pepper

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until tomatoes have just started to blister.

By SunnyByrd

Ingredients

• ✓ cherry tomato
• cheese tortellini
• broccoli floret
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ cherry tomato
• olive oil
• grape tomato
• salt
• pepper
• garlic
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon olive oil in a 12-inch frying pan over medium-high heat until oil starts to smoke.
3. 3 Add tomatoes to hot oil; season with salt and pepper. Sauté, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes.
4. 4 Stir in garlic and continue shaking the pan until garlic is fragrant.
5. 5 Remove from heat; stir in fresh basil and remaining 1 tablespoon olive oil.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cherry tomato
• olive oil
• italian seasoning
• onion powder
• garlic powder
• rosemary
• salt
• black pepper

Instructions

1. 1 Toss tomatoes in a bowl with olive oil, Italian seasoning, onion powder, garlic powder, rosemary, salt, and pepper. Place seasoned tomatoes into the air fryer basket.
2. 2 Place the basket into the air fryer and select the Dehydrate setting at 190 degrees F (88 degrees C). Cook, gently shaking the bowl every hour to keep tomatoes from sticking, until dry, about 3 hours.

By Kirsten

Ingredients

• ✓ cherry tomato
• farfalle pasta
• salad dressing mix
• artichoke heart
• black olive
• green olive
• parmesan cheese
• pesto

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
2. 2 Prepared zesty Italian dressing according to package directions.
3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Ingredients

• ✓ cherry tomato
• balsamic vinegar
• asparagus
• olive oil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions.
2. 2 Pour balsamic vinegar into a microwave-safe container. Cook on high power until vinegar is reduced by half, 2 1/2 to 3 minutes. Set aside.
3. 3 Combine asparagus, cherry tomatoes, olive oil, salt, and pepper in a large bowl and toss until well combined. Spread out vegetables in the air fryer basket in a single layer. You might need to cook in batches.
4. 4 Cook in the air fryer until asparagus is lightly browned and the tomatoes begin to burst, about 10 minutes.
5. 5 Place vegetables on a serving platter and drizzle with reduced balsamic vinegar. Sprinkle with feta cheese and serve warm.

By Bibi

Ingredients

• ✓ cherry tomato
• cheese-filled tortellini
• spinach
• parmesan cheese
• black olive
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ cherry tomato
• olive oil
• garlic
• cannellini bean
• salt
• chicken broth
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
2. 2 Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

By bfr610

Ingredients

• ✓ cherry tomato
• garlic
• black pepper
• salt
• lemon juice
• canola oil
• romaine lettuce
• red onion
• feta cheese

Instructions

1. 1 In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
2. 2 In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

By Leslie

Ingredients

• ✓ cherry tomato
• green bean
• olive oil
• asparagus
• olive oil
• red onion
• parsley
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
3. 3 Roast green beans in preheated oven until tender, about 10 minutes.
4. 4 Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
5. 5 Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
6. 6 Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

By Sarah

Ingredients

• ✓ cherry tomato
• cooking spray
• sugar snap pea
• dried fruit and nut mix
• mushroom
• bell pepper
• chia seed
• cayenne pepper
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ cherry tomato
• chicken broth
• couscous
• olive oil
• green onion
• red onion
• cucumber
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring broth to a near boil in a small saucepan over medium heat.
2. 2 Pour hot broth over couscous in a large bowl; stir in oil. Add tomatoes, green onions, red onion, cucumber, parsley, and lemon juice.
3. 3 Cover the bowl with plastic wrap; steam for 5 minutes. Uncover the bowl; fluff couscous and vegetables with a fork. Season with salt and black pepper.

By jmn

Ingredients

• ✓ cherry tomato
• bread
• olive oil
• parmigiano-reggiano cheese
• red wine vinegar
• olive oil
• garlic
• white sugar
• salt
• black pepper
• basil

Instructions

1. 1 Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
2. 2 Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
3. 3 Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
4. 4 Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• vegetable oil
• red wine vinegar
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• parmesan cheese
• broccoli
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Ingredients

• ✓ cherry tomato
• egg
• iceberg lettuce
• avocado
• cucumber
• crabmeat
• shrimp
• mayonnaise
• chile sauce
• sweet pickle relish
• salt
• pepper
• parsley
• lemon

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
3. 3 Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.

By Jackie

Ingredients

• ✓ cherry tomato
• bread
• olive oil
• garlic
• kosher salt
• asparagus
• cucumber
• yellow tomato
• red onion
• kalamata olive
• mozzarella
• caper
• red wine vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Ingredients

• ✓ cherry tomato
• olive oil
• eggplant
• zucchini
• onion
• green bell pepper
• kalamata olive
• garlic
• burgundy wine
• basil
• thyme
• oregano
• salt
• black pepper
• polenta
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ cherry tomato
• olive oil
• basil
• goat cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
3. 3 Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• zucchini
• kalamata olive
• artichoke heart
• white wine vinegar
• lemon
• feta cheese

Instructions

1. 1 Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

By Nicole S

Ingredients

• ✓ cherry tomato
• red bell pepper
• yellow bell pepper
• green bell pepper
• zucchini
• red onion
• garlic
• olive oil
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
3. 3 Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

By BigDaddy

Ingredients

• ✓ cherry tomato
• quail
• ras el hanout
• olive oil
• carrot
• leek
• garlic
• apricot
• potato
• loomi aswad
• cilantro

Instructions

1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• mezze penne pasta
• cucumber
• shallot
• pink salmon
• olive oil
• white wine vinegar
• lemon juice
• lemon pepper seasoning
• dijon mustard
• salt
• dill weed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
3. 3 Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
4. 4 Drizzle vinaigrette over the salad and toss gently to combine.

By Kim's Cooking Now

Ingredients

• ✓ cherry tomato
• yogurt
• olive oil
• lemon
• dill
• mint
• parsley
• sea salt
• black pepper
• cucumber
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ cherry tomato
• mafalda pasta
• olive oil
• chicken breast
• onion
• yellow bell pepper
• red bell pepper
• green olive
• thyme
• lemon zest
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• water
• red quinoa
• butter
• garlic
• shallot
• lemon
• parmesan cheese
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ cherry tomato
• orzo pasta
• red onion
• cucumber
• olive
• asiago cheese
• garlic
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper
• basil
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now