Recipes with cherry tomatoes
313 recipes
Healthy Garden Salad
This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.
Uncle Buck's Venison Kabobs
Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.
Shrimp Crostini
Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.
Corn & Tomato Salad
Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.
Bluefish Rolls
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
BBQ Lamb Cutlets with Rivermint Chilli Pesto
This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.
Greek Potato Salad
Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.
Pasta with Cherry Tomato Sauce
Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.
Creamy Polenta with Warm Tomato Compote
Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.
Dieter's Taco Salad
Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.
Tandoori Tofu Brochettes
Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.
Easy Beef Roll-Ups
Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.
Mixed Green Salad with Parmesan Crisps
Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.
Cherry Tomato & Grilled Onion Salad
Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.
Arugula Salad with Lemon Parmesan Vinaigrette
Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.
Pea Pesto & Cherry Tomatoes Crostini
Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.
This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.
Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.
Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.
Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.
Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.
Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.
Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.
Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.
Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.
Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.
Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.
Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.
Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.
Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.
