Easy Cherry Tomato Recipe served over pasta, rice, or quinoa. Here's a recipe for all those ripe cherry tomatoes in your garden. Roast the tomatoes with some garlic and the like, and its amazing.
My friend Bill gave me this cherry tomato recipe; he's been making it a few times a week. Its a great midweek dinner, or weekday dinner recipe, super simple.
I make this with all yellow tomatoes, but you can ' use what you got ' cause that's the GardenFork way, after all. The yellow cherry tomatoes have lower acid content, and are sweeter, I think, than red cherry tomatoes, but that's just my opinion.
If you have a recipe for cherry tomatoes, please share it with us below, be great to hear from you.
Roast Cherry Tomato Pasta Recipe
Recipe Type: Pasta
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Cherry Tomato Pasta recipe to deal with all the tomatoes you have in the garden.
Ingredients
- 2 pints cherry tomatoes
- ¼ cup olive oil
- 4 large cloves, coarsley chopped garlic
- 1 cup oil cured black olives – optional
- 1 cup cubed feta cheese
- 1 lb pasta, preferably whole wheat
Instructions
- pints cherry tomatoes
- /4 cup olive oil
- large cloves, coarsley chopped garlic
- cup oil cured black olives – optional
- cup cubed feta cheese
- lb pasta, preferably whole wheat
- Cooking Directions
- Preheat the oven to 375F
- Wash and dry the cherry tomatoes. arrange the tomatoes in one layer in a 9 x 13 pan.
- Coat with the olive oil and distribute chopped garlic over tomatoes.
- Roast in oven for about 30 minutes, or until the cherry tomatoes start to burst and brown slightly.
- If using black olives or feta cheese, add these after tomatoes are roasted.
- Cook pasta while tomatoes are roasting. Drain cooked pasta and divide between 4 bowls.
- Pour roast tomato mixture over the pasta.
David Pastor de la Orden
I wonder how it would be to dry up these yellow cherry tomatoes... and then put them in olive oil...
Katja
If you really have a glut of cherry toms - not me, thank you tomato blight - you could make a big batch and freeze or perhaps use glass jars and store in the fridge...
Jacqueline
This years tomatoe crop was plentiful and I made salsa, and pasta sauce and froze it and I also made tomatoe chips. I sliced them tossed them in olive oil, minced garlic, basil (dried and crumbled) and salt and then dried them in my food dehydrator. They turned out crispy and garlicy good!
Barbara Macdonald
It was tasty, thanks. Tried it tonight as a side dish to a beef kabob. 30 mins. definitely does it, so start the water for pasta on time!
Mark N.
I just made this tonight with only a tablespoon of olive oil and it was still juicy and delicious. A timely recipe since my cherry tomato plant is in overdrive, as usual.
Eric Gunnar Rochow
excellent. i am a little generous with the olive oil! eric.
Eric Gunnar Rochow
how cool is that. tomato chips. i'm going to put some in the dehyrdrator, have a ton of them here. eric.
Eric Gunnar Rochow
i'm wondering if you could freeze this too . we did have some blight, but other plants are doing ok. eric.
Holly
Hi Eric, I grew up outside of Philly and now live in San Antonio, TX. I love watching your videos, it reminds me of home 🙂 Anyway I made the simplest version of this recipe, cherry tomatoes, garlic, olive oil and basil. It was great!
Thanks 🙂
Holly