Some are called cherry tomatoes, some are called grape tomatoes. Other general terms are cocktail, mini, baby, pear, snack and bite-sized.
Some of the cultivar names are Sungold, Sweet 100, Super Sweet 100, Sweet Million, Black Cherry, Isis Candy and so many others.
Years ago, I worked for a company that developed the Sweet 100 tomatoes. Many times, when I walked into the greenhouse that housed them, I would hear a certain noise from one corner. It was Tommy the Toucan’s way of begging for a few treats of Sweet 100 tomatoes.
The owner had operations in South America and I guess he fell in love with Tommy and brought him home. He also had a parrot, but that one was not friendly. It could bite a broomstick in half like a snapping turtle.
Anyway, to this day, I still think of Tommy Toucan when I see cherry tomatoes. If you like them, too, here are a few recipes you might like to try.
Hope your summer is going great so far.
Caprese skewers
6 ounces fresh mozzarella balls (20 1-inch pieces)
2 tablespoons extra-virgin olive oil
1/2 teaspoon Italian seasoning
2 pints (about 40) cherry tomatoes
1 cup (about 40) fresh basil leaves
20 cocktail picks (6-inch wooden skewers)
2 tablespoons balsamic reduction
Sal y pimienta, al gusto
1. In a mixing bowl, toss the mozzarella balls with olive oil and Italian seasoning.
2. Thread a cherry tomato, folded basil leaf, mozzarella ball, another folded basil leaf, and another cherry tomato onto a skewer. Repeat this until all ingredients are used.
3. Season with salt and pepper to taste and serve with a drizzle of balsamic reduction. Makes 20 servings.
Caprese pasta salad
1 cup dry pasta *See note
2 cups (1 pint) cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, chopped or thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano or Italian seasoning
1/2 cucharadita de sal
1/4 cucharadita de pimienta negra recién molida
1 tablespoon balsamic reduction, optional
*Note: Any type of a macaroni pasta will work, such as shells, elbows, ditalini, penne, etc. I have always wanted to use one called shellbow, but have never been able to find it in a store. It looks perfect for holding sauces and dressings.
1. Cook pasta according to package directions, to al dente stage. Drain, rinse with cold water and drain again.
2. Transfer drained pasta to a large mixing bowl. Add tomatoes, mozzarella and basil. Add olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt and pepper and toss to combine.
3. Top with a drizzle of balsamic reduction, if desired. Chilling the salad for a couple of hours before serving helps bring out the flavors. Makes 4 servings.
Balsamic reduction
16 ounces balsamic vinegar
1 to 2 tablespoons honey
1 hoja de laurel
1 teaspoon dried seasoning of choice, such as oregano, basil, Italian seasoning, rosemary or even cinnamon or ginger
1. Pour the vinegar into a medium-sized saucepan.
2. Add the honey and stir until it fully dissolves.
3. Add the bay leaf and any other optional seasonings or herbs.
4. Bring to a boil over medium heat, then reduce to a simmer and cook until the mixture starts to thicken to a syrup consistency. Stir occasionally and watch closely so it does not burn.
5. Remove bay leaf, and if other seasonings have been added, strain mixture through a sieve.
6. Allow to cool, then store in refrigerator until ready to use. Before use, warm the syrup a bit so it will be easier to pour.
7. Store in refrigerator indefinitely in a sealed jar. Makes about 8 servings.
Cherry tomato and ricotta tart
1 sheet frozen puff pastry, from a 17.3-oz. package, thawed
1 huevo grande, batido
8 ounces (about 3 cups) cherry tomatoes
2 tablespoons extra-virgin olive oil
Salt and freshly-ground black pepper
1 cup whole-milk ricotta cheese
2 green onions, finely chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, thinly sliced plus 4 to 5 large leaves cut chiffonade style (strips or ribbons)
Zest of 1 large lemon
Balsamic vinegar, or reduction, for drizzling
1. Preheat oven to 425. Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2- to 1-inch. Make any adjustments needed to make a square.
2. Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the entire crust with the beaten egg.
3. Bake in preheated oven for 18 to 22 minutes or until golden brown. Allow pastry to cool.
4. Place cherry tomatoes on a baking sheet that has sides. Drizzle with olive oil and salt and black pepper, to taste. Roast the tomatoes for 12 to 15 minutes, or until they begin to soften and burst.
5. Meanwhile, combine ricotta cheese, green onions, parsley, basil and lemon zest. Carefully spread this mixture over the baked crust.
6. Top with the roasted cherry tomatoes and evenly sprinkle with the thinly-sliced basil.
7. Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately. Makes 4 servings.