Type what you have

Ingredients

• ✓ grape tomato
• cherry tomato
• onion
• jalapeno pepper
• garlic
• serrano pepper
• lime juice
• cilantro
• mint
• salt
• oregano
• cayenne pepper
• white sugar

Instructions

1. 1 Place tomatoes in a strainer; drain for 15 minutes.
2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Ingredients

• ✓ grape tomato
• black pepper
• salt
• garlic
• dijon mustard
• cilantro
• champagne vinegar
• honey
• lime juice
• cheddar cheese
• celery
• green bell pepper
• carrot
• avocado
• kidney bean
• romaine lettuce
• taco seasoning mix
• water
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
2. 2 Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
3. 3 Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

By JulieW

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
• rye bread
• iceberg lettuce
• bacon
• bamboo toothpick

Instructions

1. 1 Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively.

By Lindsey

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
• honeydew melon
• green bell pepper
• vegetable oil
• lemon juice
• sugar
• basil
• black pepper

Instructions

1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

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
• broccoli veggie tots
• chicken nugget
• string cheese
• bamboo skewer
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• asparagus
• lemon juice
• bacon
• taleggio cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. 3 Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. 4 Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. 5 Scatter cooked grape tomatoes around the wrapped asparagus.
6. 6 Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. 7 Continue baking until bacon is crisp, 5 to 7 minutes more.

By MikeAndKim

Ingredients

• ✓ grape tomato
• arugula
• mozzarella
• crouton
• basil paste
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ grape tomato
• chicken broth
• onion
• garlic
• white pepper
• basil
• chicken broth
• butter
• all-purpose flour
• sugar
• salt
• red pepper flakes

Instructions

1. 1 Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
4. 4 Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
5. 5 Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
6. 6 Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

By Tabanasher

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
• kale
• lemon
• avocado
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Ingredients

• ✓ grape tomato
• vegetable oil
• chicken breast
• water
• chicken noodle soup mix
• zucchini
• spinach
• lemon juice

Instructions

1. 1 Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
2. 2 Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
3. 3 Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
4. 4 Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

By Bear Creek

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
• peanut butter
• whole wheat tortilla
• apple
• yellow grape tomato
• celery
• carrot
• ranch dressing

Instructions

1. 1 Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces.
2. 2 Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

By bdweld

Ingredients

• ✓ grape tomato
• turkey bacon
• olive oil
• garlic
• flatbread pizza crust
• mozzarella cheese
• basil
• balsamic glaze

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
3. 3 In a small bowl, combine olive oil and garlic.
4. 4 Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
5. 5 Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
6. 6 Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

By Farmland

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
• zucchini
• mozzarella
• balsamic vinaigrette
• arugula
• basil

Instructions

1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
3. 3 Toss in arugula and basil just before serving.

By Jeannette

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
• olive oil
• plant-based meatball
• olive oil
• kosher salt
• green zucchini
• basil pesto
• almond
• parmesan cheese

Instructions

1. 1 Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
2. 2 Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
3. 3 Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
4. 4 Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

By Pure Farmland

Ingredients

• ✓ grape tomato
• olive oil
• lemon juice
• lemon zest
• salt
• arugula
• fennel bulb
• parmesan cheese
• pine nut

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
2. 2 Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.

By chrissiek

Ingredients

• ✓ grape tomato
• mini tortellini pasta
• mozzarella cheese
• basil
• wooden skewer
• pesto dipping sauce

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 the tortellini float to the top and the filling is hot, about 3 minutes. Let cool completely.
2. 2 If necessary, cut fresh mozzarella into 1-inch pieces. Thread Fresh Mozzarella, fresh basil leaves, tortellini and tomatoes onto skewers. Serve with prepared pesto as a dipping sauce.

By BelGioioso Cheese

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
• mozzarella cheese
• olive oil
• basil
• salt
• black pepper
• toothpick

Instructions

1. 1 Gather all ingredients.
2. 2 Toss tomatoes, mozzarella, olive oil, basil, salt, and pepper together in a bowl until well coated.
3. 3 Skewer one tomato and one piece of mozzarella on each toothpick.

By Jessi

Ingredients

• ✓ grape tomato
• butternut squash
• olive oil
• taco seasoning mix
• black bean
• corn tortilla
• sour cream
• feta cheese
• romaine lettuce
• cilantro

Instructions

1. 1 Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
2. 2 Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
4. 4 Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

By dsuperits

Ingredients

• ✓ grape tomato
• cucumber
• green onion
• cilantro
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

By Gina Milanese

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