Category: Cherry Tomatoes

Roasted Cherry Tomato Soup

11/4/2025

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Ingredients

2 pints cherry tomatoes (about 4 ⅓ cups)
1 small red onion quartered
10 cloves garlic peeled
¼ cup extra virgin olive oil
1 ½ teaspoon salt (more to taste)
Freshly cracked pepper to taste (generous)
1 cup low-sodium chicken broth or vegetable broth
⅓ cup heavy cream
⅓ cup chopped fresh basil leaves
Grated parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 425ºF and wash and dry your cherry tomatoes thoroughly.
Place the tomatoes in a 9” x 13 baking dish or a Dutch oven.
Drizzle in the olive oil, and season with the salt and pepper (to taste). Toss well to coat.
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
Roast in the preheated oven for 35 minutes, or until the skins begin to blister.
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan. Blend until smooth with an immersion blender.
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
Serve and enjoy! Try it garnished with a generous grating of parmesan cheese.

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Slow Cooker Cherry Tomato Soup

9/4/2024

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Ingredients
24 ounces cherry tomatoes
1 large shallot
4 medium cloves garlic
1 can cannellini beans
3-4 cups vegetable stock
1-2 pieces of Parmesan rind
2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence
½-1 cup heavy whipping cream or coconut milk
Kosher salt and fresh black pepper to taste
Fresh basil for serving, thinly sliced
Fresh shaved Parmesan for serving

Preparation

Put all ingredients except for stock and heavy cream in a slow cooker. Add just enough stock to cover contents. Season with salt and pepper, cook on low for 6-8 hours.
When cooking time is complete, use an immersion blender to blend until smooth. Alternatively, use a regular blender to blend in batches.
Add cream and if necessary additional stock to reach desired consistency and flavor.
Serve with fresh basil and Parmesan.

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Cherry Tomato Scallion Salad

7/24/2024

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Ingredients:
2 16oz. containers of cherry tomatoes, halved or quartered
1 bunch of scallions, finely chopped
1 bunch of cilantro, finely chopped
1 jalapeno, finely chopped (optional)

For the dressing
Depending on how much you are making, ration 2 parts olive oil,1 part lemon juice
Salt and pepper to taste
Directions:
Combine all the ingredients in a bowl. Toss with the dressing. Serve.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Fresh Corn Salad

7/26/2023

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Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

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Cucumber, Tomato, Mushroom Salad

6/21/2023

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Ingredients

1 large cucumber, sliced (and chopped if you prefer)
8 white mushrooms, sliced (or equivalent mushroom of your choice)
6 oz. plain yogurt
1/2 cup fresh dill, chopped
1/4 cup red onion, thinly sliced & chopped
1/2 cup cherry tomatoes cut into quarters
1 lemon, juiced
2 tablespoons vinegar
2 tablespoons olive oil
salt and pepper, to taste

Directions

Combine all ingredients in a medium bowl and toss.
Serve immediately for nice, crisp mushrooms.
Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. Suggest you have one serving right away, and then another later, so you can enjoy both ways.

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Roasted Cherry Tomato Soup

Slow Cooker Cherry Tomato Soup

Cherry Tomato Scallion Salad

Summer Strawberry Salad with Feta

Fresh Corn Salad

Cucumber, Tomato, Mushroom Salad

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