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
• cooking spray
• teriyaki stir-fry sauce and marinade
• soy sauce
• chicken breast
• zucchini
• red onion
• bamboo skewer
• jasmine rice

Instructions

1. 1 Preheat the grill to medium-high heat. Lightly coat the grate with cooking spray.
2. 2 Combine teriyaki sauce and soy sauce in a small bowl; set aside.
3. 3 Thread chicken, zucchini, tomatoes, and onion pieces onto each skewer.
4. 4 Grill kabobs on the preheated grill for 5 minutes; flip and brush with sauce mixture. Continue grilling until chicken is no longer pink in the center and vegetables are tender, about 5 minutes more. Flip again and brush with remaining sauce; grill until sauce is hot, being careful not to burn.
5. 5 Squeeze the rice pouches to separate rice. Tear open the top strips about 2 inches to vent. Place both packages in the microwave and cook on high for 2 1/2 minutes. Remove pouches from the microwave using the cool touch area on the untorn side. Serve kabobs with cooked rice.

By Uncle Ben's

Ingredients

• ✓ cherry tomato
• ring
• lid
• canning jar
• butter
• brown sugar
• white sugar
• fruit pectin
• lime juice
• cumin
• cilantro
• garlic
• pineapple
• red bell pepper
• green bell pepper
• shallot
• apricot
• habanero pepper

Instructions

1. 1 Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. 2 Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. 3 Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

By Melissa Goff

Ingredients

• ✓ cherry tomato
• olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• bok choy
• water
• couscous
• olive oil
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne

Ingredients

• ✓ cherry tomato
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• red chile pepper
• cilantro stem
• cilantro leaf
• tuna steak
• watercress
• red chile pepper

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ cherry tomato
• soy sauce
• olive oil
• garlic
• red pepper flakes
• salt
• pepper
• pork loin
• beef broth
• cornstarch
• brown sugar
• ginger
• portobello mushroom
• red onion
• pineapple

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper in a shallow dish. Add pork; toss to evenly coat. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.
3. 3 Combine beef broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer sauce for 5 minutes. Set aside.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess; discard marinade. Thread pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
5. 5 Cook on the preheated grill, flipping skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into pork centers should read at least 145 degrees F (63 degrees C).

By Fch

Ingredients

• ✓ cherry tomato
• olive oil
• chicken breast
• salt
• black pepper
• olive oil
• white vinegar
• soy sauce
• ginger
• brown sugar
• garlic
• red pepper
• sesame seed
• mixed salad greens
• red onion
• mandarin orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Ingredients

• ✓ cherry tomato
• bean sprout
• long-grain rice
• mint
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• sugar snap pea
• onion
• black peppercorn
• jalapeno pepper
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ cherry tomato
• hot pepper sauce
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ cherry tomato
• bacon
• butter lettuce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
2. 2 Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
3. 3 Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

By KoalaFace