My cherry tomato plants are still going strong -- can you believe it? I found that cherry tomato plants work best in a container garden, so I planted three of them this year to get the best yield. It turned out to be a smart plan: The large bowl of red gems, above, is from just one day of picking! Luckily cherry tomatoes have a longer shelf life than other varieties, so I don't have to use them up immediately. These sweet beauties are delicious dipped in a little coarse salt, but I've also explored some other recipes.
I've always wanted to try this no-bake lasagna. The creamy herb-ricotta filling tasted great next to the sauteed tomatoes and zucchini. That's basil from my garden, too!
I had a large batch starting to go bad, so I decided to roast them. I tossed them with some olive oil, salt, pepper, and sprigs of thyme and oregano. I also threw in some slices of Italian peppers, too. Once cool, these guys will keep in the fridge for up to 5 days and can be used many ways.
I created a mini pizza with them one night: I toasted a mini bagel and spread it with ricotta, then topped it with the roasted tomatoes and basil. I also put them on top of roast chicken.
What are your favorite ways to use up cherry tomatoes?