I LOVE CHERRY TOMATOES.
During our long winter they're the only type of tomato that yields a hint of summer sweetness, and when the warm weather finally arrives these little guys really come into their own - especially if you're growing them in your own garden. Cherry tomatoes are available in orange, yellow and purple varieties now but I think the red ones have the most flavour.
BACON, LETTUCE AND CHERRY TOMATO SALAD
Perfect with barbecued steak or chicken.
4 oz thin-sliced pancetta (Italian bacon) or 4 slices side bacon
4 cups chopped romaine lettuce
4 cups chopped iceberg lettuce
2 cups halved cherry tomatoes (or quartered if they're large)
1 ripe avocado, peeled, pitted and cut into small cubes
DRESSING:
1 ?3 cup mayonnaise
3 Tbsp freshly squeezed
lemon juice
2 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1 small clove garlic, minced Salt and freshly ground pepper to taste
Fry pancetta or bacon over medium-high heat until crisp; drain on paper towels. In a large bowl combine the lettuces, tomatoes and avocado. To make dressing, whisk together all ingredients in a small bowl until emulsified. Pour over salad and toss gently to coat; crumble cooked pancetta over top and serve immediately. Makes six servings.
SAUTEED CHERRY TOMATOES AND ZUCCHINI WITH BASIL AND PINE NUTS
1 Tbsp olive oil
3 small zucchini, halved lengthwise and thinly sliced
2 cups halved cherry tomatoes
2 green onions, sliced
2 tsp balsamic vinegar
Salt and freshly ground black pepper to taste
2 Tbsp shredded fresh basil
2 Tbsp lightly toasted pine nuts
Heat oil in a large nonstick skillet over high heat; add zucchini and cook, stirring, for one minute. Add the cherry tomatoes, green onions and balsamic vinegar. Cook, stirring, for one to two minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper. Sprinkle with basil and pine nuts and serve immediately. Makes four servings.
EASY CHERRY TOMATO FOCACCIA
1 lb unbaked pizza dough (available refrigerated at Whole Foods and in some bakeries)
16 cherry tomatoes, halved
1 Tbsp fresh thyme leaves or chopped fresh rosemary
½ tsp each coarse salt (kosher or sea salt) and coarsely ground black pepper
2 Tbsp extra virgin olive oil
Preheat oven to 450 degrees. Cut dough in half and on a lightly floured surface pat or roll each piece into an oval about 10 x 6 inches. Place ovals side by side (not touching) on a large greased baking sheet. With floured fingertips make indents all over the dough. Arrange the tomatoes cut sides down evenly over the dough, then scatter thyme or rosemary over top. Sprinkle evenly with salt and pepper. Bake for 12-15 minutes or until dough is puffy and edges are golden brown. Let cool slightly on a rack; when cool enough to handle drizzle with olive oil and cut into pieces. Makes two focaccias, four to six servings.
CHERRY TOMATO AND OLIVE BRUSCHETTA
Be sure to use a really good quality olive oil.
2 cups halved cherry tomatoes
1 cup pitted Kalamata or other briny black olives
3 Tbsp extra virgin olive oil plus more for brushing on bread
2 tsp balsamic vinegar
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper to taste
1 baguette, bias cut into ½inch slices
½ clove garlic
Freshly grated Parmesan cheese
Mix together the cherry tomatoes and olives in a bowl and squash gently with a fork to release juices. Add the olive oil, vinegar and basil and mix gently; season with salt and pepper to taste. Lightly toast one side of the baguette slices on a griddle pan or under a broiler (watch carefully so they don't burn); flip the slices over, brush them lightly with olive oil and rub with the garlic clove; return to griddle or broiler and toast oiled side until golden brown. Pile the tomato mixture on the oiled side of the bread slices; top with grated Parmesan cheese. Makes four to six servings.
