5 Food Options To Create With Cherry Tomatoes

Cherry tomatoes are small in size but it's a juicy fruits that are packed with rich nutrients and have many health benefits. According to sources cherry tomatoes aid with issues like inflammation and blood clotting.

It can either be savoured fresh or cooked with your favourite proteins. Checkout these five food options you can create with cherry tomatoes.

Roasted Cherry-Tomato Sauce

Ingredients

• 1 pound , 6 ounces cherry tomatoes
• 3 cloves garlic, smashed
• ½ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt

Directions

• Preheat oven to 325°F. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish.
• Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl.
• Drizzle over tomato mixture.
• Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature.
   

Grilled Skirt-Steak Salad

Ingredients

• 12 ounces skirt steak, cut into 4 even pieces
• Kosher salt and freshly ground pepper
• 2 ears corn, shucked
• 1 large red onion, cut into ⅓-inch-thick rounds
• Extra-virgin olive oil, for brushing
• Vegetable oil, for grill
• Basic Vinaigrette
• 1 head romaine, chopped
• 1 orange or yellow bell pepper, stem removed, seeded and chopped
• 1 cup cherry tomatoes, halved
• 3 ounces feta, crumbled (⅔ cup)

Directions

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into the thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand for 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of the remaining vinaigrette. Top with steak and feta. Serve with the remaining dressing on the side.

Vegetarian Enchiladas Suizas

Ingredients

• 2 tablespoons vegetable oil
• 1 large poblano, ribs and seeds removed, thinly sliced (1 ½ cups)
• 1 small red onion, halved and thinly sliced (1 ¼ cups)
• Kosher salt and freshly ground pepper
• 1 medium zucchini, cut into a ½-inch dice (1 ½ cups)
• 1 ½ cups green salsa (from a 16.7-ounce jar), such as La Costeña
• 6 corn tortillas (each 6 inches)
• 5 ounces low-moisture mozzarella, cut into a ½-inch dice
• ⅓ cup Mexican crema or sour cream
• Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving

Directions

• Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
• Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
• Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

Drunken Mussels With Chorizo and White Beans

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 ounces dried chorizo, thinly sliced (½ cup)
• 1 shallot, minced
• 2 cloves garlic, thinly sliced
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 pint cherry tomatoes, halved (2 cups)
• 1 can (15 ounces) white lima or cannellini beans, drained and rinsed
• 2 pounds mussels, cleaned
• Kosher salt
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
• Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

Tricolor-Salad Pizza

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 pound Quick and Easy Pizza Dough
• Kosher salt and freshly ground pepper
• 8 ounces fresh salted mozzarella, thinly sliced
• 10 ounces cherry tomatoes, halved (2 cups)
• Parmigiano-Reggiano, finely grated, for sprinkling
• 1 tablespoon white-wine vinegar
• ½ teaspoon dried oregano
• 1 cup very thinly sliced fennel (from 1 bulb)
• 1 cup thinly sliced radicchio
• 4 cups loosely packed baby arugula (or 1 bunch regular)

Directions

• Preheat oven to 450° with a pizza stone or baking sheet set on a rack in the lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut sides up.
• Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.

(Recipe Credit: Martha Stewart)