Cherry Tomatoes With Parsley Food

CHERRY TOMATO SALAD

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

CHERRY TOMATOES WITH PARSLEY AND GARLIC

Steps:

• Preheat oven to 350 degrees.
• Combine tomatoes, lemon juice, olive oil, garlic and salt in a medium baking dish and toss lightly.
• Bake 5 minutes or until heated through.
• Stir in parsley just before serving.

CHERRY TOMATOES WITH PARSLEY

Steps:

• In a large skillet, melt butter over medium-high heat.
• Add onions and cook for about 3 minutes, until onions begin to soften.
• Add tomatoes and salt and pepper to taste, cook, stirring frequently, 3-5 minutes, until tomatoes start to soften.
• Stir in fresh parsley and transfer to a serving dish.
• Serve hot.

CHERRY TOMATO CRISP

Steps:

• Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
• In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS

Steps:

• Melt 1 tablespoon of the butter in large skillet over medium heat.
• Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
• Stir in basil, parsley, green onion and garlic.
• Cook, stirring occasionally, 2 minutes longer.
• Reduce heat to low.
• Add remaining 1 tablespoon butter.
• Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
• Serve immediately.

TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO

Steps:

• Make roast:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
• Make sauce while meat cooks:
• Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
• Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
• Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

CHERRY TOMATO SALAD

Steps:

• In a medium bowl, whisk together vinegar, olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepperuntil combined and thickened. Add tomatoes, red onion, and parsley; toss to combine all ingredients.

PAN-COOKED CELERY WITH TOMATOES AND PARSLEY

Steps:

• Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
• Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.