arlic as follows. Cut cherry tomatoes in half and place CUT
pring onions and half the cherry tomatoes on top. Layer the rest
Combine the cherry tomatoes, basil, red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper.
Meanwhile, cook the linguini in a large pot of salted water until it is al dente, about 10 minutes. Drain the pasta, return it to the pot and immediately toss it with the remaining olive oil and the Parmesan cheese.
Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta and serve immediately.
Increase heat to medium. Add cherry tomatoes, cut-side down, and cook
oil.
Next cut the cherry tomatoes into small pieces and sprinkle
Mix preceding ingredients (except cherry tomatoes).
Cut large cherry tomatoes in half and/or cut bottoms off small cherry tomatoes.
Drain cherry tomatoes upside down on paper towels. When cherry tomatoes are gutted and drained, fill with preceding mixture.
ablespoons olive oil.
Arrange cherry tomatoes in a single layer on
To make the Slow Roasted Cherry Tomatoes & Arugula:
Preheat the oven
00 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and
Cook beans in water, until tender.
In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
Swish cherry tomato halves around until barely soft and heated, but not squishy.
Add the drained beans and mix well.
(TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).
r metal skewer, puncture each cherry tomato with 5 to 10
nd pepper.
Place the cherry tomatoes, cut side up, under a
preheat oven to 400\u00b0.
wash and stem tomatoes, cut large cherry tomatoes in half.
mix tomatoes, olive oil, sugar and salt in a bowl.
pour tomato mixture into 8\" sq pan sprayed w cooking spray.
roast for 30 minutes.
drain and rinse gr northern beans.
add beans, garlic and basil to tomato mixture.
return to oven and heat beans (approx 3-5 minutes).
Melt butter in a skillet over medium-high heat. Add the 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 the tomatoes have just started to blister.
Preheat oven to 350 degrees F (175 degrees C).
Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
Spread cherry tomatoes in an even layer on a rimmed baking sheet.
Roast until skins are slightly shriveled, 35 to 40 minutes.
he same pan and cook cherry tomatoes until softened, about 7 minutes
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
Lightly slice tops from cherry tomatoes and scrape out and throw away pulp and seeds.
Then slice just enough off the bottom of each tomato to form a flat base so the tomato will sit up.
Place tomatoes upside down on paper towels and set aside to drain.
In small bowl combine lettuce, bacon and just enough mayonnaise to hold stuffing together.
Season with salt and pepper.
Just before serving fill tomato shells with lettuce-and-bacon stuffing and arrange on platter.
Heat olive oil in skillet.
Peel and gently press garlic. Add garlic and red pepper.
Cut cherry tomatoes in half and tear basil into small pieces. Add cherry tomatoes and basil.
Simmer for five minutes.
Season with salt.
Discard garlic cloves.
Cook pasta according to the directions.
Drain and toss with sauce.
Garnish with freshly grated cheese.