Type what you have

Ingredients

• ✓ cherry tomato
• persian cucumber
• salt
• purslane
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• italian dressing
• yellow squash
• zucchini
• spring onion
• wood chip

Instructions

1. 1 Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
2. 2 Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
3. 3 Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
4. 4 Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

By Man Ho

Ingredients

• ✓ cherry tomato
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, balsamic vinegar, salt, and pepper together in a large bowl until well combined. Add cherry tomatoes; toss to coat. Spread in an even layer on a rimmed baking sheet.
3. 3 Roast in the preheated oven until tender and caramelized, about 30 to 35 minutes.

By Kristen M

Ingredients

• ✓ cherry tomato
• mashed potato
• roast beef
• gravy
• cheddar cheese
• sour cream

Instructions

1. 1 Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge.
2. 2 Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.

By Cindi

Ingredients

• ✓ cherry tomato
• chard
• feta cheese
• garlic
• salt
• black pepper
• nutmeg

Instructions

1. 1 Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
2. 2 Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

By Barbara Sauermann

Ingredients

• ✓ cherry tomato
• okra
• olive oil
• garlic powder
• kosher salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Combine okra and tomatoes in a large bowl. Pour in olive oil, then sprinkle with garlic powder, salt, and pepper; stir to evenly coat vegetables. Mix in panko bread crumbs. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and okra is lightly browned, 13 to 15 minutes.

By Sarah Garment Stone

Ingredients

• ✓ cherry tomato
• olive oil
• balsamic vinegar
• salt
• black pepper
• puff pastry
• basil pesto
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
4. 4 Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
5. 5 Bake in the preheated oven until puffed up slightly, about 10 minutes.
6. 6 Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
7. 7 Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

By LauraF

Ingredients

• ✓ cherry tomato
• cooking spray
• lime juice
• brown sugar
• rice vinegar
• soy sauce
• black cod fillet

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
2. 2 Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
3. 3 Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

By Courtney Crum

Ingredients

• ✓ cherry tomato
• penne pasta
• olive oil
• salt
• black pepper
• feta cheese
• basil

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.
2. 2 Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
3. 3 Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• chicken broth
• farro
• mozzarella cheese
• basil
• almond
• red onion
• balsamic vinaigrette salad dressing

Instructions

1. 1 Combine chicken broth and farro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain; cool completely.
2. 2 Transfer cooled farro to a bowl; stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette; mix well.

By SunnyDaysNora

Ingredients

• ✓ cherry tomato
• red onion
• lime juice
• cucamelon
• green chile pepper
• chile powder
• salt
• brown sugar

Instructions

1. 1 Combine onion and lime juice in a bowl; marinate for 15 minutes.
2. 2 Stir tomatoes, cucamelons, chile pepper, chili powder, and salt into onion; toss to combine. Taste; add brown sugar. Chill until ready to serve.

By nch

Ingredients

• ✓ cherry tomato
• penne pasta
• basil pesto
• mozzarella
• salt
• pepper
• basil
• pine nut

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2. 2 Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3. 3 Top with basil and pine nuts.

By Barilla Canada

Ingredients

• ✓ cherry tomato
• olive oil
• zucchini
• salt
• black pepper
• mozzarella ball
• basil
• balsamic glaze

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
2. 2 Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

By France Cevallos

Ingredients

• ✓ cherry tomato
• olive oil
• boursin cheese
• garlic
• salt
• black pepper
• meatball
• penne pasta

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
3. 3 Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
4. 4 Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
5. 5 Meanwhile, 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.
6. 6 Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• yellow squash
• green bean
• lemon juice
• parsley
• coriander
• salt
• black pepper

Instructions

1. 1 Cook and stir squash and green beans in a large, nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir in tomatoes, lemon juice, parsley, coriander, salt, and black pepper; cook and stir until tomatoes softened, 5 to 10 minutes.

By CathWithKids

Ingredients

• ✓ cherry tomato
• chicken thigh
• new potato
• olive oil
• salt
• black pepper
• pesto
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
2. 2 Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Serve with pesto and garnish with basil.

By Juliana Hale

Ingredients

• ✓ cherry tomato
• chicken thigh
• baby red potato
• pesto
• water
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SDaisy2

Ingredients

• ✓ cherry tomato
• skewer
• tomato paste
• honey
• worcestershire sauce
• rosemary
• chicken breast
• rosemary

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent burning during cooking.
2. 2 Combine tomato paste, honey, Worcestershire sauce, and chopped rosemary in a large glass or ceramic bowl. Add chicken pieces to glaze; stir to coat.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Alternately thread chicken pieces and cherry tomatoes onto skewers; place on a broiler pan. Spoon remaining glaze over skewers.
5. 5 Cook under the preheated broiler, flipping occasionally, until chicken is no longer pink in centers and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate; garnish with rosemary sprigs.

By Babs35

Ingredients

• ✓ cherry tomato
• goat cheese
• arugula
• olive oil
• garlic
• black pepper
• salt
• penne pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper.
3. 3 Drain pasta; toss with goat cheese mixture until well combined.

By Christine L

Ingredients

• ✓ cherry tomato
• asparagus
• olive oil
• garlic
• kale
• salt
• feta cheese
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
4. 4 Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
5. 5 Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.

By Nicole

Ingredients

• ✓ cherry tomato
• spaghetti
• olive oil
• garlic
• salt
• black pepper
• arugula
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
3. 3 Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

By ChristyM

Ingredients

• ✓ cherry tomato
• corn
• avocado
• black bean
• cilantro
• red onion
• jalapeno pepper
• olive oil
• lime

Instructions

1. 1 Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain; cool corn. Cut kernels from cobs.
2. 2 Combine corn kernels, avocados, tomatoes, black beans, cilantro, onion, and jalapeño in a bowl.
3. 3 Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

By Lisa Striffler

Ingredients

• ✓ cherry tomato
• corn
• red onion
• jalapeno pepper
• lime
• olive oil
• cumin
• paprika
• salt

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
3. 3 Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
4. 4 Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.

By Aroma and Essence

Ingredients

• ✓ cherry tomato
• water
• rotini pasta
• olive oil
• lemon
• garlic
• salt
• black pepper
• arugula

Instructions

1. 1 Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
2. 2 Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.

By Chef Grace

Ingredients

• ✓ cherry tomato
• chicken breast
• pesto
• lemon juice
• red onion
• wooden skewer
• water
• salt
• black pepper

Instructions

1. 1 Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
2. 2 Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
3. 3 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
4. 4 Place the skewers into the grill pan and set the timer for 3 minutes.
5. 5 Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Allow to rest for about 5 minutes.

By Christina

Ingredients

• ✓ cherry tomato
• spaghetti
• olive oil
• white balsamic vinegar
• garlic
• thai basil
• mozzarella ball
• oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
3. 3 Drain pasta and top with cherry tomato mixture.

By CookingWithShelia

Ingredients

• ✓ cherry tomato
• spaghetti
• water
• chicken breast
• balsamic vinegar
• asiago cheese
• basil
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
2. 2 After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
3. 3 Remove from heat.
4. 4 Fold in cheese and sprinkle with basil. Serve immediately.

By Barilla Canada

Ingredients

• ✓ cherry tomato
• water
• farro
• great northern bean
• parsley
• parmesan cheese
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
2. 2 Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

By Eric Olsen

Ingredients

• ✓ cherry tomato
• corn
• avocado
• cilantro
• vegetable oil
• honey
• lime juice
• garlic
• cayenne pepper
• black pepper

Instructions

1. 1 Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
2. 2 Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
3. 3 Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.

By Patricia Locke

Ingredients

• ✓ cherry tomato
• corn kernel
• avocado
• red bell pepper
• jalapeno pepper
• red onion
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

By Amy Standaert