Total Time: 15 minutes
Though it may feel like at some point in the summer, you can never have too many cherry tomatoes!
DirectionsThread 1 tomato half, 1 slice of cheese, 1 small basil leaf or piece of basil and another tomato half onto each skewer. Place skewers in a glass serving dish or bowl. Drizzle with dressing; season with salt and pepper to taste.
Vodka-spiked Cherry Tomatoes with Sea SaltPrint Recipe Card ShareThis
The tomatoes can be covered in vodka several hours in advance; store at room temperature until ready to serve. Look for interesting sea salts like Smoked, Hawaiian Red, Fleur de Sel, Sel Gris or Black Salt.
DirectionsPlace cherry tomatoes in a decorative glass bowl; pour vodka over. Arrange sea salt varieties in small bowls. Place toothpicks nearby. Guests can dip the cherry tomatoes in the salt of their choice.
Oven dried Cherry Tomatoes
Prep Time: 10 minutes
Cook Time: 2-2 1/2 hours
Total Time: 3 hours
Hmmm…. here's something I've learned from this year's garden experience: I don't need to plant quite so many cherry tomatoes next year! Short of heaving ‘em at the neighbors, I've decided to make the most of my bountiful bounty and get creative. Here's my latest cherry tomato project. Add these little beauties to pasta, salads, or skewer then with a little piece of fresh mozzarella and a basil leaf for an instant hors d oeuvre. Of course you can also just eat them by the handful!
DirectionsHeat oven to 250 degrees. Line a rimmed baking sheet with silpat or parchment paper.
Place cherry tomatoes, cut side up, in a single layer. Sprinklie with sugar, herbs and salt and pepper.
Place in the oven and bake for 2 -2 ½ hours or until the juices aren't running and they are shriveled and shrunken. Transfer to a rack to cool completely. Store in the fridge for 3-5 days,
Goat Cheese and Oven-dried Cherry Tomato CrostiniPrint Recipe Card ShareThis
Pretty! Colorful! Easy!
DirectionsSpread each crostini with a bit of goat cheese. Top each with 2 roasted cherry tomatoes. Sprinkle chopped fresh herbs over each (parsley, basil, rosemary- whatever you have on hand) Sprinkle with salt and pepper. Drizzle with a tiny amount of balsamic vinegar. Serve.