Wash tomatoes and pack in clean, hot quart jars.
Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
Bring water, vinegar, bag of spices and salt to boil.
Remove bag.
Cover tomatoes with brine, leaving 1/2-in. headspace.
Process in boiling water bath 10 minutes.
Let set 6 weeks to mellow.
ars adjust caps and process for 15 minutes in a hot
asta in boiling, salted water for 10-12 mins, until tender
edium-low heat. Cook gently for 15-20 mins until tender
arlic as follows. Cut cherry tomatoes in half and place CUT
oil.
Next cut the cherry tomatoes into small pieces and sprinkle
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).
arge bowl, combine onion, and tomatoes.
Pack mixture into 3
Melt 1 tablespoon of the butter in large skillet over medium heat.
Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
Stir in basil, parsley, green onion and garlic.
Cook, stirring occasionally, 2 minutes longer.
Reduce heat to low.
Add remaining 1 tablespoon butter.
Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
Serve immediately.
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.
To make the Slow Roasted Cherry Tomatoes & Arugula:
Preheat the oven
In a 2-quart pan over medium heat, prepare green beans as label directs. Drain.
Add cherry tomatoes and remaining ingredients.
Reduce heat to low and heat until tomatoes are heated through.
Makes 6 servings.
se about 1/4 cup for marinating, but discard most of
Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
Cream until smooth cream cheese, green onions,sour cream.
Add salt and pepper to taste.
Fill tomatoes, chill 20 minutes and serve.
r metal skewer, puncture each cherry tomato with 5 to 10
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.
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.
lenty of salted cold water for 2 hours so that they
ne layer of grape or cherry tomatoes, sprinkle with salt and fresh
Wash and dry the cherry tomatoes.
Using a sharp paring