![\"Cherry](\"http:\/\/heidiannie.com\/wp-content\/uploads\/2009\/09\/Cherry-tomatoes-recipe-001.jpg\")
<\/a> I have had a bad tomato year.<\/p>\nFor some reason, the container plantings of tomatoes I planted just didn’t do well.<\/p>\n
But Allyson had a bumper crop of cherry tomatoes.<\/p>\n
She has the best location right between her driveway and sidewalk.<\/p>\n
So, they are in the way- and she is happy to share them with anyone willing to pick them (like me!).<\/p>\n
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.<\/p>\n
I have also refined my cherry tomato handling methods.<\/p>\n
First- only pick the ones that haven’t split yet. Ripe, but not split.<\/p>\n
Second- use as soon as possible.<\/p>\n
Third- check often for the ones that have split after picking.<\/p>\n
Fourth- use them first.<\/p>\n
Fifth- peel off the skins before you cook them.<\/p>\n
AND<\/p>\n
Sixth- chop tomatoes coarsely and discard seeds.<\/p>\n
Perhaps you already knew all of these methods. I have had much better success in using these in recipes since I learned them.<\/p>\n Here is an original recipe for Braised Chicken and Cherry Tomatoes Italian.<\/p>\n <\/p>\n Ingredients:<\/p>\n 1 to 1 1\/2 cups cherry tomatoes<\/p>\n 1 cut up chicken, fat removed<\/p>\n 1\/2 cup Italian dressing<\/p>\n 1 large onion, chopped<\/p>\n 2 cloves garlic, diced<\/p>\n 3\/4 cup chicken broth or water<\/p>\n 2 TBS olive oil<\/p>\n 1 lb. egg noodles or pasta, cooked<\/p>\n <\/p>\n Method:<\/p>\n Marinate chicken pieces in Italian dressing- at least 2 hours in fridge.<\/p>\n Using large pot, heat on medium , drizzle with olive oil. And sautee chicken until browned, turn over and brown other side.<\/p>\n <\/p>\n Add onions to chicken and stir to keep from burning. When onions turn translucent, add garlic and sautee for another 5 minutes or so.<\/p>\n 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.<\/p>\n Make sure you follow the above cherry tomato handling methods- <\/p>\n you don’t want the skins to become little strings in the sauce and the seeds <\/p>\n will burn to the bottom of the pan.<\/p>\n <\/p>\n It is really, really delicious- even Frank remarked on it several times last night.<\/p>\n And it used up a fair amount of cherry tomatoes, as well!<\/p>\n","protected":false},"excerpt":{"rendered":" I have had a bad tomato year. 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 … Continue reading <\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n