Type what you have

Ingredients

• ✓ cherry tomato
• tortellini
• pesto
• toothpick

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, 5 to 6 minutes. Drain and rinse with cold water.
2. 2 Toss tortellini, cherry tomatoes, and pesto together in a large bowl until evenly coated.
3. 3 Skewer 1 tortellini and 1 tomato on each toothpick; arrange on a tray. Keep refrigerated until serving.

By J Scholfield

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
• cucumber
• jicama
• lemon

Instructions

1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Ingredients

• ✓ cherry tomato
• cornichon
• country ham
• swiss cheese
• wooden skewer

Instructions

1. 1 Cut each slice of ham in 3, and roll each piece on itself to form a little square.
2. 2 Slide a Maille® cornichon, then a cube of ham, then a cube of cheese, then a tomato on a skewer. Repeat 3 times to fill the skewer.
3. 3 Repeat for each skewer.

By Maille

Ingredients

• ✓ cherry tomato
• bell pepper
• garlic
• olive oil
• balsamic glaze
• basil
• burrata cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Ingredients

• ✓ cherry tomato
• corn
• green onion
• basil
• balsamic vinaigrette
• feta cheese

Instructions

1. 1 Combine corn, tomatoes, green onions, basil, and vinaigrette in a large bowl; gently stir in feta.
2. 2 Cover the bowl with plastic wrap; refrigerate before serving, at least 30 minutes.

By Del Monte

Ingredients

• ✓ cherry tomato
• bacon
• mayonnaise
• green onion
• parsley

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. 2 In a bowl, stir together mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. 3 Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

By CATMANIACS

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
• 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
• 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
• rotini pasta
• cucumber
• black olive
• onion
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Ingredients

• ✓ cherry tomato
• baby spinach
• blackberry
• feta cheese
• green onion
• walnut
• edible flower

Instructions

1. 1 In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

By Karyn Ulriksen

Ingredients

• ✓ cherry tomato
• egg
• red pepper flakes
• feta cheese
• basil
• olive oil
• sea salt

Instructions

1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

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
• grape 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

• ✓ 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
• 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
• 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
• olive oil
• chorizo
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

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
• 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
• 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
• cooking spray
• egg white
• salt
• black pepper
• spinach
• feta cheese

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray.
2. 2 Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.
3. 3 Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.

By patnodes

Ingredients

• ✓ cherry tomato
• watermelon
• basil leaf
• feta cheese
• lemon zest
• olive oil
• white balsamic vinegar
• salt
• pepper

Instructions

1. 1 Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

By KIERSA

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
• 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
• red onion
• balsamic vinegar
• red chile pepper
• garlic
• italian seasoning
• sugar
• salt
• pepper

Instructions

1. 1 In a saucepan over medium-low heat, combine cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt, and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes.
2. 2 Allow to cool, then cover and refrigerate until needed.

By MADAMEMIMI

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