cherry tomatoes « Tag

Posted on 12 September 2011 by

Cherry Tomato and Roasted Baby Beet Salad with Basil and Goat Cheese

By David Harbilas

For some reason, beets and tomatoes are rarely paired together on menus, and while there’s probably a good reason for that I don’t know what it is.

Roasting beets concentrates their sweetness, and what goes better with sweet flavors than tomatoes?

Serves 2

  • 1 pint cherry tomatoes, halved
  • 12 baby beets, any color or a combination of colors like red, yellow, and chioggia
  • ½ cup goat cheese, crumbled Read the rest of this entry »
Posted on 04 September 2011 by

Cherry Tomato and Red Grape Salsa with Tarragon and Honey

By David Harbilas

We sometimes forget that tomatoes are a fruit, perhaps because so many tomatoes sold in supermarkets are full of acid and lack the sweetness we’ve come to love the best ones for.

Cherry tomatoes seem to be a safe bet when it comes to a balance between sweet and sour, and a simple salsa of cherry tomatoes and red grapes make a wonderful accompaniment to fish, chicken, or in salads.

Tarragon is, to me, a perfect companion to grapes, and just to insure that any lingering acidity from the tomatoes doesn’t overpower the sweetness of the grapes I add a little honey to tie it all in.

Make 2 cups

Posted on 26 December 2010 by

Goat Cheese and Tomato Dip

goat-cheeseBy David Harbilas

Few recipes are as easy as this, and luckily it’s also worth making.

It can be served as part of a sandwich, a stuffing for chicken or pork, but also just as a dip served with chips or toast.

It can also be jazzed up by adding a mixture of chopped herbs.

While roasting the tomatoes isn’t absolutely essential it does add a level of complexity.

Makes about 2 cups of dip

  • 1 pound goat cheese, softened
  • 3 plum tomatoes
  • ¼ cup basil
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste

Preheat an oven to 400 degrees. Cut the tomatoes in half lengthwise and lay on a sheet-pan. Roast the tomatoes for 30-40 minutes, or until Read the rest of this entry »

Posted on 31 May 2010 by

Recipe: Pasta with Cherry Tomatoes, Asparagus, and Goat Cheese

pastaBy David Harbilas

The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.

The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.

Using the best quality cherry tomatoes, in season, also helps.

Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.

Serves 4

  • 1 pound pasta, preferably penne, shells or fusilli
  • 2 cups cherry tomatoes, halved
  • 1 cup asparagus, blanched and cut into ½ inch long segments
  • 1 cup goat cheese, crumbled Read the rest of this entry »
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Posted on 27 August 2008 by

On Cherry Tomatoes

By Kira Hamman

Just when you start to think the tomatoes will never be ripe and you’ll be stuck eating zucchini and chard for the rest of your life, the cherry tomatoes throw you a bone.


I love cherry tomatoes.

Although they lack the glamour of the big guys, they more than make up for it in spunk. Maybe it’s because I’m only 5’2” myself, but I have a lot respect for things that come in small packages.

Cherry tomatoes, perhaps because they’re on the vine for a shorter time, seem to be less prone to pests and disease than their larger counterparts. Because they’re smaller and therefore have fewer seeds, they’re less Read the rest of this entry »


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