Cherry tomatoes are very elegant, unusual and tasty. The original combination of the taste of caramel and cherry tomatoes will create a sensation at any party. Recipes with cherry tomatoes. In salads and recipes with tomatoes, you can safely replace regular tomatoes with cherry tomatoes.
Small cherry tomatoes also make a great on-the-go snack. Try our cherry tomato recipes.
Classic appetizer with cherry tomatoes
Ingredients:
- eggs - 3 pcs.
- ham – 120 g
- cheese - 100 g
- Cherry tomatoes - 15 pcs.
- cucumber - 1-2 pcs.
- mayonnaise - 1-2 tbsp. l.
- greens - for decoration
Cooking method:
- Grate the boiled eggs and cheese on a fine grater. Cut the ham into small cubes, approximately 5 x 5 mm in size. In a deep bowl, mix eggs, cheese, ham and 2 tbsp. l. mayonnaise. Cut cherry tomatoes in half. Cut the cucumber into rings 0.5 cm thick.
- All the components of the snack are ready, all that remains is to assemble them into an original composition. Place chopped greens on a flat dish, which will serve as a “clearing” for fly agarics. Absolutely any greens that you have on hand will do: onions, dill, parsley, etc. Place slices of cucumbers on top of the greens, which will serve as the basis for the mushrooms.
- Form small balls from a mixture of eggs, cheese and ham. If such a ball is flattened from above and below, you will get a barrel that will serve as the stem of the mushroom. Place the resulting legs on the cucumbers. On top we put red caps made from halves of cherry tomatoes.
- To give the already beautiful appetizer a finished look, all that remains is to paint white dots of mayonnaise on the red caps. The easiest way to do this is with a regular toothpick. You just need to keep in mind that it is advisable to prepare this appetizer immediately before guests arrive (maximum 1 hour), since cucumbers and tomatoes can give juice.
Canapes with cherry tomatoes and cucumber
Besides being delicious, these appetizers are easy to make ahead. This is also one of the most budget-friendly snack options.
Ingredients:
- Cherry tomatoes – 24 pcs.
- Cream cheese – 100 g
- Mayonnaise - 2 tbsp.
- Cucumber – 1 pc.
- Green onions, chopped - 1 tbsp.
- Fresh dill, chopped - 2 tsp.
Preparation:
Cut a thin slice from the top of each tomato. Remove the pulp; Turn tomatoes out onto paper towels to drain.
Mix cream cheese and mayonnaise until smooth; add chopped cucumber, onion and dill. Place a spoonful of this mixture into the tomatoes.
Cherry tomatoes with cilantro
Ingredients:
- 300 g red cherry tomatoes
- 300 g yellow cherry tomatoes
- 1 large bunch (50 g) cilantro
- 1 small bunch of chives
- 3–4 tbsp. l. capers
- olive oil
- balsamic sauce
- salt, black pepper
Cooking method:
- Chop the chives very finely. Remove the leaves from the cilantro (no stems needed here). Tear large leaves into several parts. If the capers are large, cut them into 2-3 pieces.
- Cut the tomatoes in half (if they are large, into quarters) and place in a salad bowl. Drizzle with balsamic vinaigrette and let sit for 5-7 minutes.
- Add herbs and capers to the tomatoes, salt, pepper and season with olive oil. Stir and serve immediately.
Salted cherry tomatoes
Ingredients:
- 2 kg medium sized cherry tomatoes, preferably multi-colored ones
- 1 head of garlic
- 100 g salt
- 2 bay leaves
- 1 medium bunch of celery greens
- 3–4 sprigs of cilantro
- black and allspice peas
Cooking method:
- Cook a brine from 1.5 liters of water, salt, garlic and peppercorns - cook until the salt is completely dissolved. Then remove from heat and cool to room temperature.
- Blanch the tomatoes in very low boiling salted water for 1 minute. Remove with a slotted spoon and dry. Coarsely chop the garlic
- Place a bay leaf and celery greens on the bottom of the pickling bowl. Place the tomatoes and fill them with brine. Place cilantro on top. Cover with a circle or plate and place a weight on top. Let stand for 7 days at room temperature, then serve or place in a cool place.
Appetizer of pickled cherry tomatoes
Ingredients:
- cherry tomatoes 300 g
- mini mozzarella cheese 300 g
- black olives without pits 60 g
- freshly ground black pepper 1/4 tsp. or a little more (to taste)
- garlic 4-5 cloves
- squeezed lemon juice 3 tbsp.
- olive oil 6 tbsp. (if it’s not enough, add more)
- salt1 pinch
- fresh basil, how much to fit in your palm
Cooking method:
- Finely chop about 20 black olives or grind in a blender until small particles, but not into pulp. I left the rest whole and tossed them in with the tomatoes and mozzarella. Also finely grind the garlic or squeeze it through a garlic press.
- Grind the pepper, sorry I don’t know what they call the pepper in Russia. Finely chop the basil and leave the whole leaves for spiking if you use them.
- Now in a cup, mix lemon juice, olive oil, ground garlic, pepper, a pinch of salt, ground olives and basil.
- And in this marinade put mini mozzarella without the water in which it was lying, washed tomatoes and leftover olives, mix everything and put it in the refrigerator to marinate for several hours, or better yet, overnight.
Quinoa salad with fresh herbs
Summer, when the heat is not very conducive to either preparing hot dishes or eating them, is the best time to try new recipes for cold, refreshing salads based on cereals. Lemon and olives are a wonderful addition to the summer flavors. We have special respect for quinoa cereal as an excellent vegan source of complete protein. It is presented most successfully in the recipe for this salad. Based on your dietary restrictions or taste preferences, you can try using couscous, bulgur, or other grains instead of quinoa.
Yield 12 servings
Ingredients:
- 3 medium sized lemons
- 1/3 – ½ cup olive oil (amount according to desire and taste)
- 2 cloves garlic, finely chopped
- 1 tbsp. mustard (preferably Dijon BGBK)
- 1-3 tsp. salt, to taste and dietary preferences
- 1-3 tsp. ground black pepper
- 4 cups prepared crumbly quinoa porridge
- 3 green onions, finely chopped
- 1 ½ cups kalamata olives (pitted and finely chopped)
- 3 cups cooked chickpeas (beans)
- Approximately 25-30 cherry tomatoes (275 grams), quartered
- 1 avocado, chopped, optional (I replace some of the olive oil with avocado)
- ½ cup fresh basil leaves, cut into thin strips (chiffonade)
- ½ cup fresh mint leaves, cut into thin strips (chiffonade)
- ½ cup fresh cilantro leaves, chopped
- For serving, optional shredded feta cheese or its vegan substitute, if desired.
Preparation:
- For the dressing, mix lemon juice, olive oil, garlic, mustard, salt and pepper in a separate container. You should get a homogeneous mass.
- In a large container, combine cooled cooked quinoa, beans, chopped green onions, olives, tomatoes, avocado (if using), basil, mint and cilantro. Pour over the prepared dressing sauce and stir gently. Adjust to desired taste by adding salt or pepper. You can serve it right away. If desired, the salad can be sprinkled with cheese crumbs (in a small amount), but it is good on its own and does not need cheese. Store in the refrigerator for 5 days.
Nutritional information: 1/12 recipe without feta cheese, with avocado and 1/3 cup olive oil contains 260 calories, 14 g fat, 2 g sat., 3 mg cholesterol, 554 mg sodium, 30 g carbohydrates, 7 g fiber, 7 g protein, 13% DV vitamin A, 23% DV vitamin C, 14% DV vitamin E, 28% DV vitamin K, 29% DV folate, 15% DV iron, 18% DV each magnesium and copper, approximately 12% DV each potassium and zinc, GN 11
Stuffed cherry tomatoes
Ingredients:
- Cherry tomatoes (large) - 100 g
- Soft ricotta cheese – 50 g
- Prunes – 80 g
- Honey (floral, liquid) – 20 ml
- Parsley – 12 g
- Walnut – 30 g
Cooking method:
- The basic ingredients for making stuffed cherry tomatoes should be on hand.
- How to cook sweet stuffed cherry tomatoes:
- The nuts need to be heated in a frying pan for 3 to 6 minutes.
- Cut the prunes into cubes, finely chop the parsley - combine, add crushed walnuts.
- Add the ricotta curd cheese, mix carefully, the cheese should not melt too much.
- Season the mixture with honey (you can leave it aside to brew for a while, or put it in the refrigerator).
- Cut the tomatoes in half and remove the middle with a spoon or knife.
- The stalk does not need to be removed; in cherry tomatoes it is soft.
- In each half we place a small heap of dressing made from prunes, nuts, parsley, honey and cheese.
- Decorate sweet stuffed cherry tomatoes with crushed nuts, simply scatter them on top of the snack.
- Serve the stuffed cherry tomatoes, refrigerate for 10 minutes.
Canapes with Caprese cherry tomatoes
The famous and timeless New Year's snack will always be relevant and loved by many.
Ingredients:
- Cherry tomatoes - 20 pcs.
- Olive oil
- Mozzarella cheese – 300 g
- Basil – 20 leaves
- Provencal herbs
Preparation:
Mix oil, herbs and spices.
Cut tomatoes and cheese in half.
Place on a skewer one by one: half a tomato, half a cheese, a basil leaf, more cheese and a tomato. You should get 20 pieces. Pour sauce over canapes.
Stuffed cherry tomatoes
These tomatoes are a great snack. Easy and simple to prepare. They look impressive on the holiday table. Instead of Almette, you can use Philadelphia or thick sour cream. You can use regular tomatoes instead of cherry tomatoes. After you stuff them, regular tomatoes can be cut into 4 sectors (to make them easier to eat).
Ingredients:
- Eight cherry tomatoes;
- Cream cheese - 150 grams;
- Two cloves of garlic;
- Capers;
- Chives - one bunch;
- Three large spoons of sour cream.
Cooking method:
- To prepare tomatoes stuffed with cheese and garlic, cut each one lengthwise and scoop out all the pulp. Don't throw it away, it will come in handy.
- Mash the cheese (never cold, but at room temperature) with sour cream, and use a garlic press to squeeze the garlic into the cheese.
- Finely chop the chives, mix with the tomato pulp and also mix into the cheese. Fill the tomato halves and top with a few capers. You can serve.
Canapes with cherry tomatoes - a simple recipe
Canapes of cherry tomatoes, cream cheese and green pesto.
Ingredients:
- Cherry tomatoes - 20 pcs.
- Cream cheese - 100 g
- Green pesto - 5 tbsp.
- Pine nuts - 40 pcs.
Preparation:
Wash and halve the cherry tomatoes, removing the watery center portion.
Beat the cream cheese with a fork.
Using a teaspoon, spoon the cream cheese into the center of the tomato halves.
Spread a few drops of pesto in the center of the tomatoes, making sure the cream cheese is still visible.
Top each canape with a pine nut (optional) and serve on a plate.
Cold appetizer with cherry tomatoes
Stuffed tomatoes can not only be baked in the oven, but also eaten as a cold appetizer. For example, any salad can be used as a filling. I used meat. The idea arose to stuff a branch with cherry tomatoes to make a spectacular decoration for the holiday table. It was assumed that by cutting each tomato to remove the inside, it would nevertheless remain on the branch. But either the tomatoes were too ripe, or it was basically impossible to do this... Therefore, the twig turned out to be separate from the tomato (unfortunately...). But even in this form it is very beautiful. What do you think?
Ingredients:
- sprig with cherry tomatoes
- chicken fillet - 50-70 g
- bacon - 50-70 g
- eggs - 1 pc.
- onion - 1 pc. (small)
- cheese (or feta cheese)
- mayonnaise
- salt
- pepper
- greenery
Cooking method:
- Boil or fry chicken fillet in vegetable oil until tender, cut into cubes.
- Chop and fry the onion, add bacon, cut into strips or cubes, and lightly fry.
- Boil the egg and cut into cubes or small strips.
- Season the salad with salt and pepper (if necessary) and season with mayonnaise
- Wash the sprig with tomatoes. Cut the cap of each tomato (without cutting all the way off) and scoop out the pulp using a small spoon. I did not add pulp to the salad.
- Stuff the tomatoes with the prepared salad, put a little cheese or grated cheese on top and close the lid.
- Place the tomatoes on a dish, and put a sprig on top - pretend as if they grew like that.
Delicious cherry snack
For the New Year's buffet, Sputnik suggests choosing this simple recipe for stuffed cherry tomatoes. The combination of fresh tomato with cream cheese and shrimp meat is a light appetizer for the holiday table.
We will need:
- 20 cherry tomatoes
- 20 king prawns
- 200 g cream cheese
- 2 tablespoons sunflower oil
- garlic
- salt, spices to taste
- dill or parsley
Cooking method:
- First, let's cook the shrimp. In principle, you can simply boil shrimp in salted water and let the excess liquid drain, or you can fry it.
- To do this, pour sunflower oil into a frying pan, add pepper or other spices to taste, garlic, cut into slices, and fry lightly. Then put the shrimp in the pan and fry on both sides for 2 minutes.
- Now let's get to the tomatoes. Wash the cherry tomatoes and dry them with paper towels. Cut off the top of each tomato and carefully remove the pulp using a teaspoon.
- Place the fried shrimp on a paper towel to remove excess fat. Lightly salt the tomatoes inside and turn them over on a paper towel to drain excess juice.
- Let's start filling the tomatoes. Mix the packaged cream cheese thoroughly until the mass is homogeneous and place it in a pastry syringe.
- We fill the tomatoes; this can also be done conveniently using a pastry bag or a plastic bag with the tip cut off.
- We fill the tomatoes with cheese to two-thirds of the volume, we will also need to place the shrimp inside.
- We clean the shrimp from excess shell, leaving only the tail for beauty. We insert the shrimp into the cheese and that’s it. Snack is ready
- Decorate each tomato with a sprig of green dill or parsley. Instead of classic cream cheese, you can use soft feta cheese, Feta cheese or curd mass. You can add chopped garlic, spices and finely chopped herbs to the filling - everything to your taste.
Canapes with cherry tomatoes and blue cheese
Topped with tangy blue cheese and sweet, ripe cherry tomatoes, these little bites are the perfect party food.
Ingredients:
- Cherry tomatoes – 20 pcs.
- Oil
- Ready puff pastry – 2 sheets
- Blue cheese – 150 g
- Basil leaves -12 pcs.
Preparation:
Line a baking tray with non-stick baking paper.
Chop the tomatoes.
Preheat the oven by greasing the baking sheets with oil. Using a round cutter, cut out circles from the dough. Place them on one baking sheet. Place the tomato halves on a second baking sheet.
Place blue cheese in a small bowl. Use a teaspoon to mash it until the cheese is soft. Season with pepper.
Divide the cheese among the canapé portions. Place basil leaves on top. Then place the tomato halves on top.
Blue cheese can be replaced with fresh ricotta. To do this, stir chopped fresh green onions into the ricotta.
Cherry tomato appetizer
Original cherry tomato appetizer. There is a name for this snack: “Bald Tomatoes.” An appetizer prepared in this way can be served as an independent dish on a festive table, or as an addition to spaghetti, boiled potatoes, rice, etc.
Ingredients:
- Cherry tomatoes 500g.
- Garlic 1 head
- Oregano or Italian herbs (dry) 1 tbsp. spoon.
- Balsamic vinegar 1 teaspoon.
- Olive oil 2 tbsp. spoons.
- Salt and pepper to taste.
Cooking method:
- Prepare the tomatoes - wash them thoroughly and remove the stems.
- Boil water in a kettle and pour the resulting boiling water over the tomatoes.
- Set aside for 2-3 minutes.
- Peel the garlic and squeeze it through a press into a small container.
- Add balsamic vinegar and oregano olive oil to the garlic.
- Drain the water from the tomatoes.
- Now the most painstaking moment - peel all the tomatoes.
- Place the peeled tomatoes in a plastic container. The container must have a lid.
- Season the dressing with salt, pepper and mix.
- Pour the dressing into the tomatoes.
- Close the container with a lid and shake a couple of times with medium force. We are not afraid that some tomatoes will lose their shape.
- The tomatoes will give up some of their juice and you’ll end up with a mass like pho
- Leave the container for a couple of hours at room temperature, then put it in the refrigerator.
Korean cherry tomatoes
Korean tomatoes are the most delicious recipe with which you can quickly and easily serve a savory appetizer to the table. To implement it you will need tomatoes, herbs, spices and a sweet and sour marinade made from vinegar, sugar and vegetable oil. Shredded carrots, which are a traditional addition to Asian salads, will add a special flavor.
Ingredients:
- tomatoes - 900 g;
- carrots - 1 pc.;
- pepper - 1 pc.;
- clove of garlic - 5 pcs.;
- a bunch of parsley;
- vinegar - 80 ml;
- sugar - 40 g;
- oil - 60 ml;
- mustard - 10 g.
Preparation:
- Beat pepper, garlic, vinegar, sugar, oil and mustard in a blender.
- Add parsley.
- Chop the carrots on a grater.
- Cut the tomatoes and place them with the flesh facing up.
- Add marinade and carrots.
- Cover with a lid and place upside down in the refrigerator.
- Delicious Korean-style tomatoes take 8 hours to cook.
Cherry tomato appetizer recipe
Ingredients:
- fresh tomatoes (medium) - 1 kg;
- sweet bell pepper - 2 pcs.;
- garlic - 1 head;
- carrots - 1 pc.;
- salt - 1 tbsp. l.;
- sugar - 50 g;
- refined vegetable oil - 50 g;
- vinegar 9% - 50 ml;
- ground black and red pepper, coriander - to taste;
- greens (dill, parsley) - to taste.
Cooking method:
- Wash the tomatoes well and let dry.
- Grate the carrots using a Korean carrot grater or just a coarse grater.
- Twist the sweet bell pepper in a meat grinder, add garlic, passed through a press or grated on a fine grater.
Fettuccine pasta with herbs and fresh cherry tomatoes
According to the same recipe, the dish can be prepared in two ways - with fresh cherry tomatoes or slightly warmed. More details in the explanations below.
Yield: approximately 6 servings
Ingredients:
- Approximately 450 – 500 g cherry tomatoes
- 1 – 2 cloves of garlic, mashed through a press
- Approximately 90 g arugula or a large bunch of fresh basil leaves
- 2-3 tbsp. good quality olive oil
- Salt pepper
- 350g - 450g fettuccine, for a gluten-free diet use gluten-free ones (legume paste - red lentils or chickpeas, 350g - works well in this recipe)
- Parmesan cheese about 3 tbsp. or as desired and taste (for the BGBK diet, replace with a vegan version or exclude)
Preparation:
- Cook fettuccine (or spaghetti) according to instructions.
- Rinse the arugula or basil well and chop coarsely.
- Cut the tomatoes into halves (or smaller if you don’t mind the size.
- In a large skillet, heat 1 tablespoon over medium heat. olive oil, add the tomatoes and warm them slightly (about one minute). The tomatoes should just warm up, but not lose their shape.
- Add the cooked fettuccine, the rest of the oil, crushed garlic and arugula (or basil) leaves to the container. Mix carefully so that all the contents are evenly heated.
- For the fresh tomato version: In a large bowl, combine tomatoes, garlic, arugula (or basil), olive oil, salt and pepper. Spread the resulting mixture onto the cooked fettuccine.
You can sprinkle with Parmesan cheese (or its vegan equivalent) when serving, but this is optional.
Nutritional Benefits: 1/6 recipe with Lentil Pasta and Parmesan contains 273 calories. 9 g fat, 2 g sat., 3 mg cholesterol, 440 mg sodium, 38 g carbohydrates, 7 g fiber, 15 g protein, 21% DV vitamin A, 22% DV vitamin C, 35% DV vitamin K, 23% DV vitamin B1, 16% DV of vitamin B6, 35% DV of folate, 18% DV of iron, approximately 15% DV of magnesium, potassium and zinc, GN 19.
