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!
SPICED CHERRY TOMATO CHUTNEY
Provided by Jamie Oliver
Time 1h5m
Number Of Ingredients 13
Steps:
- Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;
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