Type what you have

Ingredients

• ✓ grape tomato
• olive oil
• cherry 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

• ✓ grape tomato
• cherry 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

• ✓ grape tomato
• chicken broth
• quinoa
• parsley
• kalamata olive
• red onion
• feta cheese
• olive oil
• red wine vinegar
• garlic
• lemon
• salt
• black pepper

Instructions

1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
2. 2 Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
3. 3 Bake tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

By Jodi

Ingredients

• ✓ grape tomato
• angel hair pasta
• garlic and herb cheese spread
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• basil
• thyme
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
3. 3 Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

By A Reeves

Ingredients

• ✓ grape tomato
• asparagus
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Add asparagus and water to a 10-inch skillet over medium heat; cover. Steam asparagus until tender, about 10 minutes; drain.
2. 2 Return asparagus in skillet to heat; reduce heat to low. Drizzle asparagus with olive oil; sprinkle with Parmesan cheese. Add grape tomatoes to the skillet; cover and allow to sit, covered, until cheese melts and tomatoes are slightly steamed, about 2 minutes.

By CariCooks

Ingredients

• ✓ grape tomato
• iceberg lettuce
• bacon
• bamboo toothpick
• blue cheese salad dressing
• blue cheese

Instructions

1. 1 Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

By Lindsey

Ingredients

• ✓ grape tomato
• corn kernel
• basil
• olive oil
• apple cider vinegar
• salt

Instructions

1. 1 Combine corn, tomatoes, and basil leaves in a large bowl. Add olive oil, vinegar, and salt; toss until evenly coated.

By Josephine Franchino Twohy

Ingredients

• ✓ grape tomato
• three-cheese tortellini
• bacon
• broccoli
• green onion
• coleslaw dressing

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, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes, or according to package directions. Drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate; drain. Chop into ½-inch pieces while still a little warm.
3. 3 Combine tortellini, bacon, broccoli, grape tomatoes, and green onions in a bowl; pour dressing over top and toss lightly to coat. Chill in the refrigerator before serving.

By MostAwesomeChefEver

Ingredients

• ✓ grape tomato
• asparagus
• olive oil
• garlic powder
• lettuce
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Ingredients

• ✓ grape tomato
• spinach and ricotta tortellini
• asparagus
• kalamata olive
• basil
• olive oil
• salt

Instructions

1. 1 Bring a large pot of heavily salted water to a boil. Stir in tortellini and return to a boil; cook until tortellini float to the top, 5 to 6 minutes; Drain and run tortellini under cold water to cool. Drain.
2. 2 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool and stop the cooking process. Drain.
3. 3 Combine cooked tortellini, blanched asparagus, tomatoes, olives, and basil in a large serving bowl; drizzle with olive oil and stir to coat. Season with salt.

By Deb

Ingredients

• ✓ grape tomato
• cooking spray
• corn tortilla chip
• taco seasoning
• pepper jack cheese
• black olive
• cilantro

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

Ingredients

• ✓ grape tomato
• olive oil
• onion
• garlic
• peach
• honey
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until well combined, 2 to 3 minutes more.

By clyrehc

Ingredients

• ✓ grape tomato
• spinach tortellini
• three-cheese tortellini
• artichoke heart
• black olive
• red onion
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ grape tomato
• cherry tomato
• thyme
• oregano
• garlic
• red chili flake
• salt
• butter

Instructions

1. 1 Preheat the oven's broiler to high heat.
2. 2 Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
3. 3 Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
4. 4 Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
5. 5 Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
6. 6 Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

By lutzflcat

Ingredients

• ✓ grape tomato
• eggplant
• olive oil
• salt
• red onion
• lemon juice
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3. 3 Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4. 4 Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5. 5 Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

By ANUTAD

Ingredients

• ✓ grape tomato
• cucumber
• yellow bell pepper
• red onion
• caper
• cider vinegar
• olive oil
• dill

Instructions

1. 1 Combine cucumbers, bell peppers, tomatoes, and onion in a bowl; stir in capers, vinegar, oil, and dill to coat.

By CHEFBOYOSARAH

Ingredients

• ✓ grape tomato
• olive oil
• white balsamic vinegar
• kosher salt
• arugula
• red onion
• watermelon
• feta cheese

Instructions

1. 1 Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.

By Allrecipes Member

Ingredients

• ✓ grape tomato
• greek salad dressing
• mason jar
• kalamata olive
• red onion
• steak
• romaine lettuce
• feta cheese
• crouton

Instructions

1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Ingredients

• ✓ grape tomato
• garlic
• hot sausage
• olive oil
• fusilli pasta
• chicken broth
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Remove grape tomatoes from pouch and cut in half; set aside.
2. 2 Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
3. 3 Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

By Dole

Ingredients

• ✓ grape tomato
• olive oil
• white balsamic vinegar
• kosher salt
• arugula
• spinach
• red onion
• feta cheese
• watermelon

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Ingredients

• ✓ grape tomato
• olive oil
• oregano
• garlic
• salt
• black pepper
• gnocchi
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
2. 2 Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
5. 5 Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• whole wheat penne pasta
• olive oil
• garlic
• firm tofu
• parmigiano-reggiano cheese
• basil
• salt
• black pepper

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 11 minutes; drain, reserving 2 cups of the water.
2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Ingredients

• ✓ grape tomato
• farfalle pasta
• asparagus
• olive oil
• red onion
• red bell pepper
• green bell pepper
• mushroom
• crawfish tail
• vinaigrette salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Ingredients

• ✓ grape tomato
• bacon
• mayonnaise
• garlic
• chive
• salt
• black pepper
• puff pastry
• salmon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
3. 3 Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
4. 4 Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
5. 5 Bake in the preheated oven until golden, about 18 minutes.

By Avon- status quo PRO

Ingredients

• ✓ grape tomato
• elbow macaroni
• mayonnaise
• white tuna
• celery
• onion
• green olive
• pimento
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
2. 2 Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in the refrigerator for 1 hour.

By Sally Rogers

Ingredients

• ✓ grape tomato
• polenta
• olive oil
• salt
• black pepper
• shrimp
• butter
• parsley
• hot pepper sauce
• lemon pepper seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
3. 3 Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
4. 4 Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
5. 5 Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
6. 6 Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
7. 7 While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
8. 8 Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• egg
• mayonnaise
• cheddar cheese
• green onion
• mustard
• black pepper
• bacon
• lettuce
• bread

Instructions

1. 1 Place eggs in a large saucepan over medium heat and cover with 1 inch water. Bring to a boil, cover, remove from heat, and set aside in hot water for 10 minutes. Drain; run under cold water to stop the cooking. Peel eggs, then chop.
2. 2 Gently fold eggs, mayonnaise, Cheddar cheese, green onions, mustard, and black pepper together in a large bowl until evenly mixed. Fold in bacon and tomatoes.
3. 3 Place salad and lettuce between 2 bread slices to make a sandwich. Repeat with remaining salad, lettuce, and bread slices.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• mayonnaise
• green onion
• white wine vinegar
• jalapeno pepper
• parsley
• olive oil
• salt
• black pepper
• shoepeg corn

Instructions

1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma