WHAT TO MAKE WITH CHERRY TOMATOES RECIPES

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ONE-PAN FETA PASTA WITH CHERRY TOMATOES RECIPE - NYT COOKING



One-Pan Feta Pasta With Cherry Tomatoes Recipe - NYT Cooking image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it’s added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you’ll need an electric kettle to boil the water. So maybe it’s more like a one-and-a-half-pan meal.) Don’t think of this as a pasta dish in an Italian, al-dente sense. It’s more like a creamy casserole along the lines of mac and cheese. In any case, it’s comforting and supremely easy.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 13

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

  • Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  • Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
  • Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES - NYT COOKING



One-Pan Roasted Fish With Cherry Tomatoes - NYT Cooking image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

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CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES
Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 381 calories per serving
    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
    3. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
    4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
    5. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
    6. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
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  • This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.
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  • Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
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  • To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
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