Preheat oven to 250 deg F.
Slice the cherry tomatoes in half, reserving 4 - 8 for the salsa.
Mince the garlic and
slice the cherry tomatoes in half.
Optional: you can put the cherry tomatoes onto a skewer if you want to grill them too, or just
slice cherry tomatoes in half and serve them fresh.
2 Cut the heirloom tomatoes and cucumber into chunky 1» pieces and
slice the cherry tomatoes in half.
Not exact matches
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of
cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Rinse, then
slice all of the
cherry tomatoes in half.
So, I
sliced the large
tomatoes, halved the
cherry tomatoes, and cut
in wedges, and removed the fleshy seeds on the the medium size cherokees.
1 cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and
sliced) 1/2 cup cranberries 3/4 cup
cherry or grape
tomatoes,
sliced in half 3 - 4 scallions,
sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
In the same skillet, sauté shallot and garlic for a few minutes then add
sliced cherry or grape
tomatoes.
Add red and yellow
cherry tomatoes (each one
sliced in half).
I used 2 colors of
cherry tomatoes, yellow and red, and I
sliced each
tomato in half.
I'm currently loving this stirred into pasta with
sliced fresh
cherry tomatoes, dolloped
in falafel salad wraps or generously spread onto my
Chicken tortillas: Take two small wholemeal flour tortillas, place one
in a large frying pan and top it with
sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped
cherry tomatoes and a small handful of shredded cheese.
INGREDIENTS 1 pint of red
cherry tomatoes 1 pint of sungold
tomatoes 8 small shallots, peeled and
sliced in half 4 cloves of garlic, peeled and smashed 6 sprigs of fresh thyme 1 teaspoon of kosher salt about 2 cups of extra virgin olive oil METHOD
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut
in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «
cherry»
tomatoes, or chopped standard
tomatoes (use heirloom
tomatoes, if possible: I've been eating the ones I grow
in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin
slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
For the salad: * about 1 cup tiny
tomatoes (I used a combination of
cherry, sungold and yellow pear
tomatoes, and
sliced the bigger ones
in half) * about 1 cup chopped
tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces)
cherry or grape
tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick
slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
In reality, there's a lot to love with this recipe, straight from the chunky avocados to
slices of tender
cherry tomatoes, added for color and texture.
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape
tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut
in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet
cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients
in a good sized salad bowl.
After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as well as a simple salad of
sliced cucumbers,
cherry tomatoes, shallots and sesame seeds dressed
in nothing more than red wine vinegar and salt.
On top of each, arrange 3
slices of zucchini, 3
cherry tomato halves, and 6 walnut pieces
in a pinwheel design and place 1 walnut
in the center.
2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8
slices of bread vegan mayonnaise 4
slices tempeh bacon 4 large lettuce leaves 2
tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut
in half 16 pimento stuffed olives — for garnishing the sandwich picks 16
cherry tomatoes
6 cups baby spinach or mixed salad greens 1 red onion, thinly
sliced 1/2 pint
cherry tomatoes,
sliced in half 1 big, ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4
cherry tomatoes, 1
sliced pork chop, 1/2 avocado,
sliced in wedges, 1/2 nectarine
sliced in wedges, 1/4 grapefruit segments.
10 chicken breast tenders, cooked and torn into small pieces 1/2 cup
sliced green onions 1 cup seeded
cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut
in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups
cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes,
sliced in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil
in a large zip - top bag; marinate
in the refrigerator for 30 minutes or up to 6 hours.
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all finely chopped mixed all together
in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado
slices, spinach and if you can get it a little vegan cheese to melt into it all.
I like to eat them
in a big salad with some quinoa, cabbage,
sliced avocado, baby spinach and
cherry tomatoes.
In a bowl, combine the
sliced cherry tomatoes, diced cucumber, diced pepper, diced onion,
sliced olives, capers, and the drained cannellini beans.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
In a small oven safe dish, arrange the
cherry or rosa
tomatoes (you can
slice them
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary.
2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups
cherry tomatoes (we cut them
in half) 2 cups arugula Basil leaves, torn (optional) 6
slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional
I like to use
cherry tomatoes that I
slice in half because I like the way they look when they roast
in the oven.
It doesn't take much time to break off a couple broccoli florets,
slice some zucchini, and throw
in a few
cherry tomatoes and carrot sticks into a container.
In a large skillet over medium heat, begin cooking a cup of
sliced mushrooms and two cups of halved
cherry tomatoes with a splash of water and (optionally) a splash of soy sauce for extra umami.
400 g spinach leaves (or baby spinach) 15 radishes 15
cherry tomatoes 3 small spring onion, cut
in thin
slices and marinated
in apple vinegar and olive oil 1 can cannellini beans, rinsed 10 apricots 200 g blueberries
Tomato Canned Marzano tomato passata Halved cherry tomatoes Sliced heirloom tomatoes, in any size and
Tomato Canned Marzano
tomato passata Halved cherry tomatoes Sliced heirloom tomatoes, in any size and
tomato passata Halved
cherry tomatoes Sliced heirloom
tomatoes,
in any size and color
In a caserole dish or oven safe pan with a lid, add the chickpea liquid, the chickpeas, vegetable broth, garlic, shallot, fresh thyme,
cherry tomatoes, lemon
slices, capers, and olive oil.
2 dozen
cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked
in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c
sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Topping 2 tbsp concentrated
tomato paste 10
slices of you favourit salami or smoked ham (optional) 1 glass of artichoke hearts
in oil, drained 100 g creamy goats cheese 1 small onion, thinly
sliced 10
cherry tomatoes,
in halves Fresh green leaves (eg.
Keep on hand whole grain crackers (watch out for partially hydrogenated oils and added sugars
in the label), cheese,
cherry tomatoes,
sliced or mini bell peppers,
sliced apples or other fruit, baby carrots and individual hummus packs.
plantains (sautéed
in coconut oil), herbed turkey, nori sheets, cucumber
slices,
cherry tomatoes.
Ingredients 1 can of tuna
slices in springwater (drained) 1 tbsp of diced red onion 3
cherry tomatoes halved 3 olives halved 1 tsp spring onion
sliced 1 cup cooked spiral pasta 1 tbsp low - fat mayonnaise 1 tsp lemon juice Season to taste
• 4 turkey breast steaks * • 2 zucchinis • 4 finger eggplants • 1 small red onion, thinly
sliced • 100g Swiss brown mushrooms, trimmed and
sliced • 250g
cherry tomatoes, cut
in half • 1/2 cup small black olives • 2 lemons, thinly
sliced • 1/4 cup flat leaf parsley, roughly chopped • 1/4 cup olive oil
pepper 1 package Italian sausage or turkey sausage 4 cups spinach (You can also use kale, or arugula) Handful
cherry tomatoes (
sliced in half) 2 Tbsp.
Topping Ingredients 1/4 cup
tomato paste 1 cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly
sliced 1/2 cup pumpkin, finely chopped 2 cup mushrooms, chopped 6
cherry tomatoes, cut
in half 1 cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried mixed herbs salt and pepper to season
plantains (sautéed
in coconut oil), herbed turkey, nori sheets, cucumber
slices,
cherry tomatoes.
I like keeping them raw especially
in the summer, and then serve them with a
tomato sauce made with olive oil, fresh herbs,
sliced cherry tomatoes, salt & pepper.