Cherry Tomato Cups Food

HERBED GOAT CHEESE IN CHERRY-TOMATO CUPS

Steps:

• In a medium bowl, break up goat cheese using a fork; stir in milk. Add basil and chives; mix well. Season with salt and pepper. To serve, spoon 1 heaping teaspoon herbed goat cheese into each cherry tomato cup.

TOMATO PUDDING IN CHERRY-TOMATO CUPS

Steps:

• Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.
• In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
• Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.
• On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.

CHERRY TOMATO AND ZUCCHINI BAKE

Steps:

• Preheat oven to 190°C.
• Fry the onion slices and garlic in frypan until soft.
• Lightly grease a 5-cup ovenproof dish.
• Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
• Sprinkle cooked onion and garlic over the top of zucchini and tomato.
• Top with cheese and breadcrumbs, then drizzle with remaining oil.
• Bake for 45 minutes, or until golden, bubbly and cooked through.

SAUTEED CHERRY TOMATO SAUCE

Steps:

• Puree the garlic in a food processor fitted with the chopping blade.
• Add onion and pulse 3-4 times, until finely chopped.
• Heat oil in a large skillet over high heat until hot.
• Reduce heat to medium and add the onion and garlic.
• Cook, stirring occasionally, until they are softened, about 5 minute.
• Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
• Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
• Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
• Add salt and pepper to taste and serve with your favorite pasta or gnocchi.

CHERRY-TOMATO CUPS

Steps:

• Using a serrated knife, slice about 1/8 inch from the top of each tomato. If tomatoes do not sit upright, trim a tiny piece from the uncut side to create a flat bottom. (Do not cut off too much or filling will leak out.) With the tip of a small knife, gently loosen the flesh around the inside of each tomato. Scoop out seeds with a small melon baller. Tomatoes can be prepared 1 hour in advance and kept at room temperature.