PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
CHERRY TOMATO SURPRISE
The surprise is the shrimp and cream cheese filling! This is a delicious appetizer! My own little creation ;)
Provided by Debbie Sue
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Prepare the cherry tomatoes. Wash well and dry. Make a straight cut to remove the stem end of the tomato. Then scoop out the seeds and pulp with the smallest spoon available. (I used a 1/8 tsp.)
- 2. Turn all the tomatoes upside down, to let the juices drain. While the tomatoes are draining, prepare the filling.
- 3. Mix cream cheese and mayonnaise together, until smooth. Add the green onions, mix well. Set aside.
- 4. Drain the packing juice from the canned shrimp. Then soak the shrimp in ice water for 10 minutes. Pour off the water, and squeeze excess water from shrimp gently, and shred by hand.
- 5. Add the shredded shrimp to the cream cheese mixture. Mix well.
- 6. Generously fill each cherry tomato with the shrimp filling. Chill and serve! Enjoy!
BURST CHERRY TOMATO PASTA
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Tomato Parmesan Basil Garlic Summer Vegetarian Soy Free Tree Nut Free Peanut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
- Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
OUR 30+ BEST CHERRY TOMATO RECIPES (+CHERRY TOMATO AND CANTALOUPE SALAD)
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course Salad Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Combine the cherry tomatoes with the cantaloupe in a bowl.
- Drizzle the fruit with olive oil and sprinkle with pepper and salt.
- Garnish with the basil leaves.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
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