Tomato Basil Yumminess

I’m terrible with using the cherry tomatoes in my garden.  Terrible.  But I can’t resist planting them.  I love having cherry tomatoes in my garden as I typically go out and eat them right off the vine when I’m weeding.  Then once the regular tomatoes start producing the poor cherry tomatoes are forgotten and left behind.  Please tell I’m not the only one to do that.

Well a couple weeks ago Kayla and I were in Decorah and stopped at Oneota Coop.  It’s a very nice health food grocery that we both enjoy stopping by.  In their taste testing case they had some cherry tomatoes that were sliced in half.  The sign said, the ingredients were tomatoes, basil and salt.  Hmm.  I thought I’d give them a try.  I loved it.  Well how easy of a recipe is that??

So I went home and made some….

How simple but oh so tasty.  Yep…no recipe.

I cut up the tomatoes and basil and sprinkled them generously with salt.  It taste just like what we had at the store.  With only three ingredients, I expected it to but still was pleasantly surprised.

The happy news….
I made a bigger batch and they were still good after being refrigerated overnight.

So…guess what I’ll be doing with my cherry tomatoes now?  If you guessed making this, you are absolutely right.

Does anyone have suggestions for other things I could do with cherry tomatoes?  I’d love some ideas…and if it’s simple like this, all the better.

25 thoughts on “Tomato Basil Yumminess”

  1. Add fresh mozzarella and you’ll have a terrific caprese salad.
    Sauté peppers, onions, garlic, and add whatever spices you want then add the cherry tomatoes for the last minute or so. Serve over pasta. Delicious.

  2. I cut the cherry tomatoes in half, toss with olive oil and minced fresh garlic. Put in glass pan and bake for 20 minutes or so at 375 until they kind of collapse. Serve over hot pasta with salt,pepper and Parmesan. You could add basil and oregano too.

    I’m jealous that you have so many tomatos. I just picked our first cherry tomato 2 days ago. Last year the chipmunks ate almost all our tomatos, cherry,beefsteak and regular.

  3. sometimes if I am making pasta sauce and have some cherry tomatoes left I toss them in the sauce and let the cook down
    I have heard of the tomato salad you showed and some drizzle a little olive oil over – watch the salt though especially if you have health problems

  4. Just had grilled hamburgers at DD’s for lunch and she skewered grape tomatoes for me b/c I loved cooked tomatoes and never get them (DH does our cooking). They were so good.

  5. Often times, I’ll saute them first in a little olive oil. Remove from pan & fry a couple of eggs..very good for breakfast!

  6. I love dehydrating them. Use spices sparingly. Bag up and put in the freezer for a tasty chip like treat in the winter.

  7. Make this all the time. Add some cubed mozzarella cheese . Toast some baguette slices with olive oil, put the tomato mixture on top and then drizzle with a balsamic vinegar glaze. HEAVEN I buy the glaze at Walmart. pam

  8. Cherry tomatoes, sweet onion, avocado, cilantro, olive oil, salt n pepper I make this combo about once a week. The avocado doesn’t turn black and so I can pack it for work lunches.

  9. I do veggie omlette’s – with whatever is in the crisper. Quick cook some veggies (mushroom, spinach, onion and cherry tomato) Then remove and add beaten eggs to pan to make omlette. After flipping add the veggies and some cheese. Eat and enjoy.
    I also halve them with a little garlic and olive oil in a pan with some basil for a few minutes then put it over some angel hair pasta. Yummy. Great on salads with leftover protein as well. Or in a greek salad.

  10. I make Kim’s recipe above, but add some lightly cooked corn and some rinsed black beans (chopped jalapeno if you like them) and lime juice/zest. This is a fabulous salad, dip, condiment for tacos and the like. Or for Kayla, it would make a really delicious taco/burrito all by itself. Make a double batch as everyone will want some.

    Also, line a sheet pan with foil or parchment and then lightly spray with non-stick spray if using foil. Lay halved cherry tomatoes on there, sprinkle with salt and pepper and cook in a slow oven (250) until they are dry but not crispy. Pop those in a freezer bag and into the freezer, delicious summery addition to soups and sauces or pasta over the winter.

    And for your simple recipe, maybe the tiniest drizzle of balsamic vinegar or red wine vinegar for a slightly different taste for variety.

  11. I don’t have a garden, but when I buy cherry or grape tomatoes they tend to get forgotten in the back of the fridge after a couple of salads (or whatever I bought them for). I just throw them in a ziplock bag in the freezer, then when I’m making spaghetti sauce, I just throw them in straight from the freezer. They really freshen up the sauce, and I don’t waste them.

  12. I tend to leave the cherry, grape and pear tomatoes on the counter. Everyone snacks on them as they go through the kitchen. This way they get eaten and not wasted.

    Love, hugs and prayers coming your way.

  13. I’ve made chili with cherry tomatoes from the garden. Just whirl a bunch in the food processor and add to browned hamburger and the usual other ingredients. Throw it in a slow cooker and let it go. Yum!

  14. A favorite Weight Watchers tip is to mix mayo and shredded parmigiana cheese together into a paste and put it on top of each 1/2 cherry tomato and broil them for 7 to 10 mins. Yummy, without the big tummy.

  15. We toss them in some oil and grill them, then toss in basil when off the grill. Good hot, but even good cold on salads the next day.
    I have also roasted them with olive oil and garlic in the oven, cool then put in freezer to use on pasta later.

  16. Salad greens, cucumber slices, cherry tomatoes, shredded cheddar cheese, cooked sliced chicken breast in Frank’s Buffalo ranch sauce and salad dressing… blue cheese or ranch.. Yum!

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