5 meal options to prepare with cherry tomatoes

Cherry tomatoes are small in size, but they are a juicy fruit that is packed with nutrients and has many health benefits. According to some sources, cherry tomatoes help with problems like inflammation and blood clotting.

You can enjoy it fresh or cooked with your favorite proteins. Check out these five meal options you can create with cherry tomatoes.

Roasted cherry tomato sauce

Ingredients

• 1 pound, 6 ounces cherry tomatoes
• 3 cloves of crushed garlic
• ½ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme
• 2 teaspoons light brown sugar
• 1 teaspoon coarse salt

Instructions

• Preheat oven to 325°F. Combine tomatoes and garlic in a 9-by-13-inch nonreactive baking dish.
• Whisk together the oil, vinegar, thyme, brown sugar and salt in a bowl.
• Drizzle over tomato mixture.
• Bake until tomatoes soften and caramelize, about 1 hour. Serve warm or at room temperature.

Grilled Beef Brisket Salad

Ingredients

• 12 ounces skirt steak, cut into 4 equal pieces
• Kosher salt and freshly ground pepper
• 2 ears corn, shelled
• 1 large red onion, cut into ⅓-inch thick slices
• Extra virgin olive oil, for brushing
• Vegetable oil for grill
• Basic Vinaigrette
• 1 head romaine lettuce, chopped
• 1 orange or yellow bell pepper, stemmed, seeded and chopped
• 1 cup cherry tomatoes, cut in half
• 3 ounces feta cheese, crumbled (⅔ cup)

Instructions

• Heat a grill to medium-high heat. Season the steak with salt and pepper. Brush the corn and onion with olive oil; season with salt and pepper. Lightly brush the grates with vegetable oil.
• Grill the corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill the onion until lightly charred and tender, 6 to 8 minutes per side. Transfer the vegetables to a cutting board. When cool enough to handle, cut the kernels from the cobs and coarsely chop the onion.
• Meanwhile, grill steak until a thermometer inserted into the thickest part registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let rest for 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine lettuce, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of the remaining vinaigrette. Top with steak and feta cheese. Serve with remaining dressing on the side.

Vegetarian Swiss Enchiladas

Ingredients

• 2 tablespoons of vegetable oil
• 1 large poblano, ribs and seeds removed, thinly sliced ​​(1 ½ cup)
• 1 small red onion, halved and thinly sliced ​​(1 ¼ cups)
• Kosher salt and freshly ground pepper
• 1 medium zucchini, cut into ½-inch dice (1 ½ cups)
• 1 ½ cups green salsa (from a 16.7-ounce jar), such as La Costeña
• 6 corn tortillas (each 6 inches)
• 5 ounces low-moisture mozzarella, cut into ½-inch dice
• ⅓ cup Mexican crema or sour cream
• Shredded iceberg lettuce, sliced ​​radishes and halved cherry tomatoes, to serve.

Instructions

• Preheat oven to 375°F. Heat a medium (10-inch) oven-safe skillet (preferably cast iron) over medium heat. Add oil, poblano chile, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and browned in spots, 10 to 12 minutes more.
• Remove from heat; transfer mixture to a large plate. Pour 1 cup sauce into skillet. Working one at a time, dip tortillas into sauce, turning to evenly coat both sides; transfer to plate with vegetables.
• Arrange tortillas and vegetables in even layers in the pan. Top evenly with mozzarella, cream, and remaining 1/2 cup sauce. Bake until bubbly and browned in spots, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

Drunken Mussels with Chorizo ​​​​and White Beans

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 ounces dried chorizo, thinly sliced ​​(½ cup)
• 1 chopped shallot
• 2 cloves garlic, thinly sliced
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 pint cherry tomatoes, halved (2 cups)
• 1 can (15 ounces) white lima or cannellini beans, drained and rinsed
• 2 pounds mussels, cleaned
• Kosher salt
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat oil and chorizo ​​in a large pot over medium heat, stirring, until chorizo ​​begins to brown, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
• Add the mussels. Cover and continue cooking, shaking the pot occasionally, until the mussels open, 6 to 8 minutes (discard any that don’t open). Season the broth to taste. Sprinkle with parsley, toss and serve.

Pizza with tricolor salad

Ingredients

• 6 tablespoons of extra virgin olive oil
• 1 pound quick and easy pizza dough
• Kosher salt and freshly ground pepper
• 8 ounces salty fresh mozzarella, thinly sliced
• 10 ounces cherry tomatoes, halved (2 cups)
• Parmigiano-Reggiano, finely grated, for sprinkling
• 1 tablespoon white wine vinegar
• ½ teaspoon dried oregano
• 1 cup finely chopped fennel (from 1 bulb)
• 1 cup thinly sliced ​​radicchio
• 4 cups loosely packed baby arugula (or 1 regular bunch)

Instructions

• Preheat oven to 450° with a pizza stone or baking sheet set on a rack in the lowest position. Drizzle 3 tablespoons oil onto a rimmed baking sheet (9 x 12-inch). Roll out dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1-inch border, then tomatoes, cut sides up.
• Bake in a skillet on a stone until crust is golden and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmesan. Whisk vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmesan.

(Recipe credit: Martha Stewart)

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