At this time of year and with which it is falling, we continue to miss summer, and with it its seasonal products such as tomatoes. Although the market in the winter season offers us flavored alternatives such as blue tomatoes, they are not always easy to find so our best option to eat tasty tomatoes in winter is to choose cherry tomatoes.
With this great ingredient, -which we can find in many varieties and colors-, we propose you seven recipes to enjoy your cookbooks, full of plates in which the tomato intervenes.
Crostini of pesto, burrata and balsamic tomatoes, a rich and super easy recipe
Cherry tomatoes and their varieties
The cherry tomato, is also known with other names like cherry tomato, raisin tomato or grape tomato. It is a variety of tomato with small, rounded or elongated fruit, which grows both in small groups like the common tomato and on the branch, having different sizes, depending on its class.
His shape is usually spherical although we also find slightly oblong varieties. As for his coloration, we find cherry tomatoes of red color, and also varieties of orange, yellow, green, or even black.
Seven recipes made with cherry tomatoes
Although by frying cherry tomatoes you can make tomato sauce or by cooking them with sugar we can prepare jams, its most common uses are in raw recipes forming part of salads, or roasted in the oven in cakes and roasts. These are our proposals
1. Roasted cherry vine tomatoes with sage
We start by preparing an oil flavored with sage. If you don’t have fresh sage you can do it with any other aromatic you have such as thyme, rosemary, parsley, etc. For it, We put the oil in a saucepan, heat it and turn off the fire. Then we add the aromatic leaves and let it infuse for about ten minutes.
While the herbs are infusing, we preheat the oven to 220ºC. Arrange the tomatoes on a baking tray and moisten them with the infused oil. Later we cover the tomatoes with some of the sage leaves that we have used and we reserve the rest to serve our garnish.
We bake the tomatoes for 30 minutes, making sure that they do not burn excessively. Some tomatoes may explode, others will detach from their branch, but all will be perfect. The We carefully go to a serving source and cover them with the juices that will have been released in the oven.. We decorate with the reserved green sage leaves and bring to the table.
More details here
2. Cherry tomato tarte tatin
- Ingredients: 1 salad tomato, 16 cherry tomato, refrigerated shortcrust or dough, 1 tablespoon liquid caramel, 1 onion and dried oregano to taste
- Elaboration: We start by chopping the onion into julienne strips and distributing it in a pan. While it is slowly poaching, cut the tomato in half, and place one of the halves in the center of the pan. Cut the other half of the tomato into four portions and distribute them in the pan. Fill the gaps with the cherry tomatoes. I chose assorted cherry tomatoes of different varieties, red, mini kumato, pear, yellow … season and sauté everything for about ten minutes. When the onion appears poached, add a tablespoon of liquid caramel and sprinkle with abundant oregano, moving the pan so that everything is well distributed and letting it cook another five minutes. If your pan is suitable for the oven, we can continue making the recipe in it. If it does not have the removable handle, you can make the recipe in a round baking dish from the beginning or transfer the ingredients once they are poached. We cover our cake with a portion of chilled shortbread, or if you like it more, you can also use a refrigerated puff pastry griddle, which will give you a very similar result. Bake for 20 minutes at 190º until the topping of the cake is very hard and crisp. In that time the shortening will change color, although the humidity of the tomatoes will make a speckled pattern on the surface. To serve it, we must turn the cake, leaving the shortcrust coating as the base.
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3. Salty cherry tomato and three cheese cake
- Ingredients: For the base: Wheat flour, 115 g, Pinch salt, 25 g Lard, 25 g Butter, Very cold water 15 ml. For the filling, 100 g of cherry tomato and one tomato, 5 g of flour, 100 g of cream cheese, 25 g of Parmesan and 50 g of Emmental cheese, 2 eggs, 50 g of natural yogurt, 5 g of Dijon mustard and dried oregano (to decorate)
- Elaboration: We start with the shortcrust dough, to give it the rest time it needs without haste. To make it, we simply mix the flour and a pinch of salt together with the butter and butter cut into small cubes in a large bowl. We use the tips of our fingers to mix, avoiding giving heat. This is extremely important. You have to touch the dough just enough, without going overboard. When the mixture resembles a set of crumbs, add a tablespoon of cold water. With the help of the edge of a knife, we incorporate the water to the rest of the ingredients initially, and we finish working it with our hands. As soon as the dough has a homogeneous appearance and texture, we stop working it. We wrap it in plastic wrap and let it rest in the fridge for 30 minutes. After the resting time, we spread the dough with a rolling pin on a sheet of greaseproof paper. Flour the rolling pin to prevent the dough from sticking to us and breaking. We transfer the dough to a 14 cm diameter baking pan and cover its base and sides. Nothing happens if it breaks, we take small portions of the dough and place them on the cracks as a patch. Remove the excess dough from the sides, cover with parchment paper and vegetables (or baking stones) and cook at 180ºC for 20 minutes. After this time, we remove the mold and remove the vegetables and the parchment paper. We put it back in the oven and cook in white for 5 more minutes, with the temperature a little higher. Meanwhile, we prepare the ingredients for the filling. We weigh the three cheeses and mix them in a bowl. In another container, a little larger, mix the eggs with the flour and yogurt, beating until smooth. We add the cheeses to this smoothie and stir well. It is not necessary to season as the cheeses are tasty, but you can season with black pepper if you feel like it. Brush the base with mustard and fill with the previous mixture. Cut the cherry tomatoes in half and spread them over the filling, pressing lightly if necessary so that they sink without disappearing. Sprinkle with some aromatic herb. I have used oregano but it can be substituted for basil, sage, etc. Bake at 180ºC for 20 minutes or until golden brown and curdled to the touch. We let it rest for a few minutes before serving.
More details here
4. Bruschettas alla Caprese
- Ingredients: 2 slices of rustic bread, fresh basil, assorted cherry tomatoes, extra virgin olive oil and fresh mozzarella.
- Elaboration: We wash and dry the basil leaves well. We save some florets to decorate. We cut the fresh mozzarella into slices, and the cherry tomatoes into small pieces. We put the grill to heat and we toast the slices of bread so that they are crisp and hot and so that they can support the weight. When we turn the toasts, we take the opportunity to put the mozzarella on the grill for a few seconds so that it melts slightly. To assemble the bruschettas, we put a little olive oil on the bread, we place the basil leaves on top and the mozarella on them. All you need to do is fill in the gaps with the cherry pieces and garnish with the bouquet or basil flower.
More details here
5. Penne with roasted cherry tomatoes
- Ingredients: 150 g of Penne (short pasta), 20 Cherry tomato, Croutons (fried bread in tacos or roasted in the oven) to taste, Parmesan cheese to taste, Dried oregano to taste, 50 ml of Extra virgin olive oil and Salt and pepper to taste
- Elaboration: In a dish suitable for the oven, place the cherry tomatoes. Season to our liking with salt and pepper, add a drizzle of olive oil and put in the oven preheated to 200ºC. If you want to make more, you can cut them in half and if you prefer that they explode in your mouth full of flavor, leave them whole as I have done. When the tomatoes have been in the oven for ten minutes, we crush some tomatoes to release their juice and add pieces of stale bread or croutons and a tablespoon of Parmesan cheese, leaving another ten minutes at approximately the same temperature. While the tomatoes finish cooking, we prepare the pasta by cooking the penne or macaroni in a pot with plenty of salty water. When they are al dente, we drain the pasta well, reserving the cooking water and transfer it to a large source where we will take it to the table. We take the tomatoes out of the oven and distribute them among the macaroni. Mix well and also add the pieces of toast and the juices that the tomatoes have released. If we see that the pasta is dry, we can season it with a little more extra virgin olive oil or with half a ladle of the pasta cooking water.
More details here
6. Chicken marsalsa with mushrooms and cherry tomatoes
- Ingredients: 2 Chicken drumsticks, 2 Chicken drumsticks, 8 Medium mushrooms, 150 g assorted canned mushrooms, 1 Garlic clove, Dry Marsala Wine (or similar substitute, or quality red wine), 200 ml, brandy, 25 ml, Cornstarch, 5 g, Vegetable broth or water (quantity required), 8 Cherry tomato (approximately), Dried thyme, Dried oregano, Ground black pepper, Salt, Extra virgin olive oil, Parsley
- Elaboration: Dry the chicken with kitchen paper, remove a little excess fat and feather remains. I prefer to leave some skin on the thighs and remove it completely from the thighs, which are more fatty, but it goes to …