For some reason, the container plantings of tomatoes I planted just didn’t do well.
But Allyson had a bumper crop of cherry tomatoes.
She has the best location right between her driveway and sidewalk.
So, they are in the way- and she is happy to share them with anyone willing to pick them (like me!).
I have used them in salads, and in just plain eating. I put them in tomato tarts and marinated them. And yet,I still have more cherry tomatoes.
I have also refined my cherry tomato handling methods.
First- only pick the ones that haven’t split yet. Ripe, but not split.
Second- use as soon as possible.
Third- check often for the ones that have split after picking.
Fourth- use them first.
Fifth- peel off the skins before you cook them.
Sixth- chop tomatoes coarsely and discard seeds.
Perhaps you already knew all of these methods. I have had much better success in using these in recipes since I learned them.
Here is an original recipe for Braised Chicken and Cherry Tomatoes Italian.
1 to 1 1/2 cups cherry tomatoes
1 cut up chicken, fat removed
1/2 cup Italian dressing
1 large onion, chopped
2 cloves garlic, diced
3/4 cup chicken broth or water
2 TBS olive oil
1 lb. egg noodles or pasta, cooked
Marinate chicken pieces in Italian dressing- at least 2 hours in fridge.
Using large pot, heat on medium , drizzle with olive oil. And sautee chicken until browned, turn over and brown other side.
Add onions to chicken and stir to keep from burning. When onions turn translucent, add garlic and sautee for another 5 minutes or so.
Add water or broth, turn heat to medium low and braise for about 20 minutes, then add cherry tomatoes and cover. Continue to braise for another 15 minutes, stirring every 5 minutes or so.
Make sure you follow the above cherry tomato handling methods-
you don’t want the skins to become little strings in the sauce and the seeds
will burn to the bottom of the pan.
It is really, really delicious- even Frank remarked on it several times last night.
And it used up a fair amount of cherry tomatoes, as well!