We were lucky with our crop of cherry tomatoes this year, despite being neglected, the bushes gave us a bumper crop. Every week I was picking the equivalent of at least four punnets, and although we ate cherry tomatoes with practically every meal I gave a lot away. All this happened before I started my blog so there is only one photo of my bounty.
Three of my current favourite ways to eat cherry tomatoes:
Bruschetta w Goats Cheese
Halve or quarter cherry tomatoes depending on size. Mix with freshly chopped basil, a glug of olive oil, salt and pepper. Leave for an 30 minutes to enable the flavours to mingle.
Slice a crusty loaf of sourdough. Lightly toast over a BBQ, the grill gives you a lovely pattern on the bread. Once toasted, rub with a cut clove of garlic.
Serve on a platter with a knob of goat’s cheese and the cherry tomatoes.
I often serve alongside a balsamic or blood plum finishing vinegar to drizzle and add additional flavour.
Slow Roasted Cherry Tomatoes
Halve the cherry tomatoes, place on a baking tray sprinkle with fresh Thyme, Salt & pepper. Drizzle with a little olive oil and whatever salad vinegar you have in the cupboard. I was using a Raspberry finishing vinegar in Summer which added a lovely flavour. Roast for about 30 mins in a slow oven, sprinkle over the feta cheese and place back in the oven for another 5 mins or until the cheese has melted.
Great for breakfast or a side with a main meal or just with crusty bread.
Quick Cherry Tomato and Bacon Pasta
Add thin spaghetti to a pot of boiling salted water. You could use any pasta but a thin dried pasta works well with this dish.
While the pasta is cooking, put some diced bacon in a frying pan and sauté until cooked then add a clove of finely chopped garlic and cook for a minute. Deglaze the pan with white wine, verjuice or a little bit of chicken stock. Toss in a bunch of halved cherry tomatoes and a little of the water from the pasta, Adding a twist or two of freshly ground pepper but no salt as there is more than enough in the sauce from the bacon.
Once the pasta is cooked, use tongs to transfer the spaghetti to the pan with the sauce. Make sure that a bit of the pasta water is transferred over to keep the dish nice and moist. Stir though a drizzle of olive oil and some freshly chopped basil, place in bowls and finish with grated pecorino.
Simple, delicious and on the table in 15 minutes!
There seems to be a trend here – tomatoes, basil and cheese. They really are the best of companions.
So tell me, what is your favourite way to cook delicate and delicious cherry tomatoes?