Our larger tomatoes are ripening slowly this year, which is surprising given the heat. But our cherry tomato plants are going crazy! We’ve been adding them to everything, making nectarine and cherry tomato salads (because my nectarine tree is also in full production mode), slicing them and adding them to quesadillas, making salsa, and of course just eating them by the handful. This pasta with baked cherry tomatoes has become a favorite. Jump to Recipe
I’ve been using EatYourBooks to find new recipes, which is how I found my new favorite: pasta with baked cherry tomatoes, from Lidia Cooks from the Heart of Italy (Amazon link). I’m using it because of a glut of cherry tomatoes in the garden but I think it would also be good in the winter, when cherry tomatoes are still decent at the grocery store.
I cut the original recipe for Pasta with Baked Cherry Tomatoes in half to use just half a pound of pasta. The first time I made it I left out the ricotta because I didn’t have any and it was still delicious, just a little lighter without the cheese.
The only time I can remember cooking with cherry tomatoes is an eggplant and cherry curry from Meera Sodh’as Made In India (Amazon), which was fantastic! She has the recipe on her site, too: eggplant and cherry tomato curry0