Red cherry tomatoes

Preserved Cherry Tomatoes by Trish Donnelly
Cherry tomatoes can be preserved very easily: add whole cherry tomatoes, 3 or more garlic cloves, 2 sprigs thyme, 1 sprig rosemary, 1/8 tsp mustard seed and fresh ground pepper to a mason jar. Tap the bottom of the jar gently to make room for more tomatoes. Warm up enough olive oil to cover tomatoes, put on the lid and keep in the fridge for use on salads, in pastas, antipasto plates, etc. Tomatoes will last for months in the fridge.

Cherry Tomato, Melon, and Mint salad by Trish Donnelly
8 servings
  • 4 cups melon balls, scooped from ripe melon, such as cantaloupe or honeydew, at room temperature
  • 2 cups ripe cherry tomatoes, halved
  • 4 tsp fresh lemon juice
  • ¼ cup plus 2 tbsp coarsely chopped mint
  • ¾ tsp kosher salt
Gently toss all of the ingredients together in a large bowl. The salad is best served right away.

Stuffed Tomatoes by Trish Donnelly
Bake at 350F, 35-40 minutes      
Serves 4
  • 4 medium firm tomatoes, scoop out insides & dice
  • 1 lg onion, diced
  • 2 garlic cloves, finely chopped
  • 12 black olives, chopped
  • 2 Tblsp olive oil
  • ¼ cup panko (bread crumbs)
  • 2 Tbsp chopped oregano
  • 3 Tbsp chopped parsley
  • 1 Tbsp chopped mint
  • 1 ½ Tbsp chopped capers
  • season with salt & pepper
Heat up a non-stick pan.  Add to hot pan the diced onions, garlic and diced tomatoes, season with salt & pepper.  Cook till most of the liquid has evaporated and onions are soft.  Turn off heat and add the rest of the ingredients except panko.  Taste filling and re-season if needed.  Fill the 4 hollowed out tomatoes with filling and top with panko.

Moroccan Tomato Soup
(I recommend using 1/4 the amount of peanut butter that is suggested in this recipe.)
Green tomato chutney
Green tomato relish
Green tomato salsa
Fried Green Tomatoes

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