Cherry Tomatoes With Roasted Garlic Filling Food

23 BEST WAYS TO COOK WITH CHERRY TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cherry tomato recipe in 30 minutes or less!

GARLIC ROASTED CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
• Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
• Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees.
• Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The tomatoes should be shriveled and the garlic tender.
• Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
• Drain and return pasta to pot.
• Add garlic tomato mixture and parsley, tossing to coat.
• Serve with sprinkle freshly grated Parmesan cheese.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

ROASTED GARLIC & GREEN ONION FILLED CHERRY TOMATOES

Steps:

• Remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed. Place on aluminum foil, drizzle with olive oil and salt and pepper. Close aluminum foil packet and place in 325F preheated oven for 45-60 minute When bulb is soft, remove from oven and allow to cool.
• Wash tomatoes. Cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato). Cut off top of each tomato and clean out insides. If you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary.
• In a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic) and lemon juice. Take roasted heaad of garlic and squeeze paste from bulbs directly into bowl. Mix well (I use the whisk attachment on a stand mixer, gets it blended nicely in no time).
• Use the piping bag to fill each tomato. Garnish as desired (sweet paprika and chives shown in picture). Note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, I found that there was still a lot of condensation which dripped on the plate and tomato, so I wrapped a paper towel around the tip to catch any dripping.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.