Cherry Tomatoes With Fresh Herbs Food

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

CHARRED HALLOUMI WITH FRESH TOMATOES AND HERBS

Steps:

• Preheat the grill to high.
• Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
• Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
• Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
• Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.

CHERRY TOMATOES WITH FRESH HERBS

Steps:

• Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. (Can be made 4 hours ahead. Cover and chill).
• Heat oil in heavy large skillet over high heat. Add herbs and tomatoes and stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve.

CHERRY TOMATO AND HERB OMELETTE

Steps:

• Combine all the ingredients, except the sour cream.
• Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
• Heat the broiler.
• Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
• Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
• Fold omelette in half and remove to serving plate.
• Repeat with remaining mixture.
• Top each with sour cream. Garnish with parsley. Enjoy!