Share your RECIPE that uses lots of GRAPE TOMATOES

I have oodles- and oodles. I have done all the typical things like make sauce, make tomato jam, make salsa, shakshuka, etc. I’m looking for your favorite RECIPE that will present grape or sun sugar (the little yellow ones) in a dish. Could be pasta, could be chicken, etc.

End of September and my plants are still producing!

I buy a tub of those marinated mozzarella balls at Sam’s. I drain most of their marinade off and halve them and then mix with halved little tomatoes of a variety of colors (I buy those at Sam’s, too). Throw in some fresh basil that you have chiffonaded. Then I kind of start winging it. Little olive oil (not much because there is residual oil left from what I drained off the mozzarella balls, balsamic vinegar, salt, pepper, dried Italian seasoning. Whatever floats your boat. Mix it all together and let the flavors marry in the fridge for a bit. So simple but always a hit when I take it somewhere. It’s pretty in a glass bowl.

Mark Bittman’s Green Beans, uses a bunch of grape tomatoes.

Possibly my favorite summer food–we eat these all summer long, a couple times a week (we get a LOT of gb’s and tomatoes!)

Also my 22 month old GD eats these off the vine all day–I could send her over if it would help! :slight_smile:

Thank you! Sending over your toddler granddaughter will probably top anything offered up! LOL.

The green beans are interesting with that many tomatoes.

The caprese is a good idea except I’m eating the regular tomatoes that way a lot!

I have some burrata in the refrigerator - maybe I’ll do a sheet pan dinner with chicken, the tomatoes, some other veggies and then top with some burrata. And serve over a side of pasta.

I have a chicken recipe that I love, although DH isn’t a fan. (I think it’s the basil. He’s not a fan.)

Flatten boneless chicken breasts. Salt and pepper both sides. Saute breasts in a pan with butter. Set aside. [To avoid the spatter mess, I sometimes just broil them.] Add grape tomatoes, cut in half. Add chopped up basil. Add four tablespoons butter. Cook for about a minute or two.

Make spaghetti. Slice chicken into strips.

Pour tomato and basil sauce over spaghetti, add lots of grated parmesan, and arrange sliced chicken on top.

Oven-dried Tomatoes, the Ottolenghi way

(from Ottolenghi: The Cookbook)

These are great on baguettes or sour dough, or stick them in yogurt or labneh for a dip. Or put them in a jar and keep them for weeks.

16 large, ripe plum tomatoes, cut into halves lengthwise

2 tbsp muscovado sugar

2 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

Preheat oven to 300 degrees F. Arrange tomato halves on a baking tray, skin-side down and sprinkle with the sugar, olive oil, vinegar and several grinds of salt and pepper. Place in the oven and bake for 2 hours or until tomatoes have lost most of their moisture.

I posted this in the cooking while staying home thread:

I tried a one dish salmon meal D2 recommended to me. It was delicious.

Changes I made: Instead of heavy cream, I used coconut cream (DH is becoming increasingly dairy sensitive). I also used a lot more spinach and tomatoes. This was easy and DH loved it. The coconut cream did not make the dish taste like coconut. DH didn’t even know I’d made a substitution.

One pan shrimp and pasta:

I used a lot more tomatoes than called for in the recipe.

Cheesy hamburger/macaroni casserole:

I used fresh grape tomatoes and a low carb pasta I found online and it was delicious.

Thank you some nice suggestions! I like that shrimp and pasta recipe @Nrdsb4 .

I have done those oven dried tomatoes @mathmom - they are like CANDY!

I also found this one on my NYT Cooking app: Crispy Rice with Shrimp, Bacon and Corn.

We have more cherry/grape/Sun Gold tomatoes than we can keep up with!

We have made this 2-3 times this summer. My husband found the recipe and I was skeptical when I read it, but it is so flavorful and delicious.

We have not had this before, but with the last of our tomatoes we have harvested before it gets colder this week, we are giving this a try for dinner tonight.

Here is another that I have saved that we never had a chance to try that is on my list to make. I’m not adding the corn though as my husband is not a fan of corn kernals added to a dish, even though he loves corn on the cob.

The first recipe in @4kids4us post is the same one I posted in #4, except I slice the chicken and serve on pasta with parmesan.

This is one of my favorite super-easy recipes that uses a lot of cherry or grape tomatoes:

I made the garlic tomato chicken that @4kids4us linked above. It was really good. I did brush on the balsamic glaze referenced at the end of the recipe.

I felt like it could use something else, though. Red pepper flakes maybe?

I’ll definitely be making that recipe again.

I have made that recipe @Mom2jl - very good - very tomato-y but very good!!!

I ended up making the recipe I posted in post #9 - Shrimp with crispy rice, bacon, corn. It was delicious!! I added some additional chili garlic sauce and some cilantro lime crema (Costco) to top the bowl.

Melissa Clark’s Tomato Tarte Tatin is a wonderful use for grape tomatoes. Here’s an adaptation that isn’t behind the NYT Cooking paywall:

I make oven dried cherry tomato using a recipes that’s very similar to the one that @mathmom posted above (#5). I don’t use sugar. I add 3 cloves of garlic (minced). Also, I bake the tomatoes for 3 hours. I put the finished product in a glass container and use them in salads, on a toasted baguette or pasta. I think this is one of my all time favorite summer foods.

@Bromfield2 I’m pretty sure I have another recipe that has no sugar. You put the tomatoes on bread and spinkled liberal amounts of zataar on them. It’s also great in the winter when no tomatoes are that good, but cherries or grape tomatoes are the best of the bunch.

I think I posted this in last year’s gardening thread when I had a glut of cherry tomatoes.

I took enough tomatoes to fill a sterilized Ball jar with a flip lid; I made several piercings on each tomato and placed them in the jar. I then mixed about a tablespoon of worcester sauce, a generous sprinkling of crushed salt and a few ground tellicherry peppercorns with about a cup of vodka. I poured that mixture over the tomatoes and let it steep for several days.

That weekend, I removed the tomatoes from the vodka, made delicious tomato martini’s with said vodka, use the tomatoes on a stick (in place of the olive) for an extra boom!

I gave several jars as gifts, and they were perfect for the holidays!

^^^ Wow, we don’t drink but that sounds really fun!!!