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
• garlic
• olive oil
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• feta cheese
• onion
• olive oil
• lemon juice

Instructions

1. 1 In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

By CSCASINO

Ingredients

• ✓ cherry tomato
• mozzarella ball
• basil leaf
• salt
• black pepper

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC

Ingredients

• ✓ cherry tomato
• basil leaves
• mozzarella ball
• toothpick
• olive oil
• salt
• pepper

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

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

Instructions

1. 1 Toss together mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.

By Summer Rose

Ingredients

• ✓ cherry tomato
• bread flour
• water
• sourdough starter discard
• olive oil
• sea salt
• water
• green olive
• rosemary
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• orzo pasta
• pesto
• lemon juice
• mozzarella cheese
• pepperoni
• basil leaf

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 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

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
• farfalle pasta
• mozzarella cheese
• black olive
• olive oil
• basil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• sage
• thyme
• oregano
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ cherry tomato
• potato
• olive oil
• sardine
• garlic
• basil
• bread crumb

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By Bellissima

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
• pasta
• salad dressing
• salad seasoning mix
• green bell pepper
• red bell pepper
• yellow bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ cherry tomato
• spinach
• bow tie pasta
• olive oil
• salt
• pepper
• goat cheese

Instructions

1. 1 Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
3. 3 Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
4. 4 Add goat cheese and serve warm or room temperature.

By KYMANNE

Ingredients

• ✓ cherry tomato
• arugula
• alfalfa sprout
• cucumber
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Combine arugula, sprouts, cucumber, and tomatoes in a large bowl. Whisk oil and vinegar together in a small bowl; pour over salad. Toss salad until coated in dressing, then season with salt and pepper.

By Anna

Ingredients

• ✓ cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• thyme
• black pepper
• aluminum foil
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ cherry tomato
• garlic
• rosemary
• olive oil
• red pepper flake
• salt
• bread
• lardo
• pink peppercorn

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ cherry tomato
• campanelle pasta
• olive oil
• garlic
• salt
• parmesan cheese
• pecorino cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water; bring to a rolling boil. Stir in campanelle; return to a boil. Cook campanelle uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well, reserving ½ cup pasta water.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic; cook until garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt; cook, stirring often, until tomatoes are just beginning to break down and release their juices, about 3 minutes.
3. 3 Add cooked pasta; sprinkle with Parmesan cheese and toss well to coat. Sprinkle with Pecorino cheese and basil; toss to combine. Loosen sauce with reserved pasta water to reach desired consistency.

By Elaine

Ingredients

• ✓ cherry tomato
• olive oil
• garlic
• salt
• black pepper
• angel hair pasta
• basil
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
4. 4 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, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
5. 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

By It's A New Day

Ingredients

• ✓ cherry tomato
• fusilli pasta
• provolone cheese
• salami
• pepperoni
• green bell pepper
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ cherry tomato
• cream cheese
• monterey jack cheese
• ham
• black olive
• artichoke heart
• feta cheese
• garlic
• basil
• italian seasoning

Instructions

1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

Ingredients

• ✓ cherry tomato
• toothpick
• grape tomato
• basil
• mozzarella cheese
• salt
• pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Thread a tomato half, a basil leaf, a mozzarella ball, and another tomato half onto a toothpick. Repeat with remaining ingredients.
2. 2 Arrange toothpicks on a serving platter and season with salt and pepper.
3. 3 Mix vinegar and oil together in a small bowl to serve as a dipping sauce.

By MADDIECAT

Ingredients

• ✓ cherry tomato
• olive oil cooking spray
• chicken breast
• salt
• pepper
• provolone cheese
• prosciutto
• pesto
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ cherry tomato
• olive oil
• garlic
• salt
• black pepper
• chicken broth
• oregano
• red pepper flakes
• penne pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Combine cherry tomatoes, oil, garlic, salt, and black pepper in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
2. 2 Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.
3. 3 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 8 to 11 minutes. Drain.
4. 4 Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.
5. 5 Add penne to tomato sauce; stir until pasta is well coated with sauce. Stir in cheese and season with salt and pepper. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cherry tomato
• cheese tortellini
• butter
• onion
• spinach
• cream cheese
• mushroom
• parmesan cheese
• milk

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ cherry tomato
• penne pasta
• olive oil
• asparagus
• carrot
• garlic
• parmesan cheese
• heavy cream
• 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.
2. 2 Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3. 3 Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

By gretchen

Ingredients

• ✓ cherry tomato
• spaghetti squash
• kalamata olive
• cucumber
• red onion
• garlic
• lemon juice
• lemon zest
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng