These cherry tomato recipes highlight the best this sweet, juicy tomato has to offer! Try it in pasta, pizza, sandwiches, salads, and more.
The burst of a bite into a cherry tomato is one of life’s great thrills. There’s so much that this small and mighty vegetable (er…fruit!) has to offer! Cherry tomatoes are most abundant in the summer, when they’re bursting out of farmers markets and gardens. But these days hydroponic tomatoes, those grown in water in a greenhouse, offer beautifully sweet flavor all year long.
Here are all the best mouthwatering cherry tomato recipes to make with these magnificent orbs! There’s pasta that will make your heart melt, or mac and cheese that tastes like a symphony. Whatever you choose, make sure you have the highest quality, ripest cherry tomatoes before you start: it will make all the difference.
And now…the best cherry tomato recipes to try!
First up in our cherry tomato recipes: cherry tomato pasta! It's a meal that's simple, stunning, and highlights the best these fresh ingredients have to offer. This easy dinner stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Add tangy balsamic vinegar and peppery fresh basil, and you’ll be amazed at the amount of flavor you can achieve in just 20 minutes!
Another great cherry tomato recipe? Pizza! This recipe is a classic pizza with a twist: artichoke and these small sweet tomatoes, scattered with cheese over a thin crust pizza dough. It’s so, so delicious and it tastes just as good as these pictures make it look. Maybe better.
How about a little mac and cheese with...roasted tomatoes? This cherry tomato recipe is a true gem. Several friends helped to taste test and gave it 5 stars! The sharpness of the white cheddar cheese brings a sophistication, and the contrast of the bright roasted tomatoes is an unexpected flair.
This cherry tomato recipe takes just 5 minutes and elevates them to a decadent, sweet and savory treat. Cooking tomatoes in a blazing hot skillet chars the outsides and make the interior juicy and tender. A drizzle of balsamic vinegar at the end adds a sweet tart tang. You can use these blistered tomatoes in so many ways: as an appetizer, in a simple pasta, or over grilled fish for a stunning summer dinner.
Ready for one of the best taste treats on the planet? Burrata and cherry tomatoes. Burrata is a revelation: gooey, fresh mozzarella that’s hiding a secret: an even gooier, creamier interior. Here’s the best way to serve it: with cherry tomatoes, herbs, olive oil, and sea salt. The Italians are all about the perfection of simplicity: so it’s only fitting that they’re the ones behind this rockstar cheese.
Want a secret for making tomatoes taste incredible in minutes? Try Marinated Tomatoes! The flavor that’s infused is unreal: zingy, garlicky, sweet and salty, with a hint of heat on the finish. These are pure gold: use them as an appetizer for crostini, serve as a salad, spoon over chicken or fish, or eat over toast for a simple lunch!
Here’s a great salad that’s simply perfection, in our books. Meet this Italian salad! It’s full of all the right flavors and textures: crisp lettuce, crunchy garlic croutons, and zingy pepperoncini. It’s covered in punchy, herby Italian vinaigrette that makes the flavors sing! And shaved Parmesan seals the deal.
Also try: Favorite Chopped Salad
Tomato basil salad might be basic, but it’s the best kind of basic. The marriage of juicy, bright tomatoes and herby basil is one of life’s greatest pairings. This combo never gets old. This salad is an easy way to enjoy it: simply marinade the two with olive oil and balsamic vinegar to bring out their inner beauty. Top with chunky sea salt and it’s a salad that works at any meal: lunch, dinner, brunch…or a snack in between.
Here’s a cherry tomato recipe that’s full of big Italian flavors: antipasto salad! This combo between a pasta salad and Italian antipasti is loaded with zingy flavor: briny olives, tangy artichokes, and roasted peppers, contrasted with bright cherry tomatoes and chewy pasta. Load it with fresh basil and there’s so much going on, you might not be able to stop eating it!
This grilled cheese with cherry tomatoes & basil isn’t just any old grilled cheese. Roast the cherry tomatoes until they’re starting to burst, then take them out of the oven and mash them to extract the juice. Mix that with a bit of mayo for a killer sauce. It becomes a sort of roasted tomato mayonnaise and totally makes the sandwich!
Last up in our cherry tomato recipes: this Mexican style green salad! It's a chopped salad with Latin-style flavors: colorful veggies, cherry tomatoes, cilantro lime salad dressing, and tortilla strips. It's a super-flavorful dish that's perfect for serving with tacos or enchiladas, or top with shrimp for a filling main dish salad.
Cherry tomatoes vs grape tomatoes: are they interchangeable?
Cherry tomatoes vs grape tomatoes: what’s the difference? Cherry tomatoes are shaped like a cherry: they’re perfectly round and have a sweet flavor. Grape tomatoes are oblong shaped with thicker skin, and not nearly as sweet as the cherry tomato. The two look very similar, so it’s easy to mistake these two tomato varieties.
You can use grape tomatoes for cherry tomatoes in most of the cherry tomato recipes above. Their flavor differences are very subtle. But in all honesty: we like cherry tomatoes much better because of their sweet flavor. So we recommend finding cherry tomatoes if at all possible.
Want more with tomatoes? Try 15 Juicy Fresh Tomato Recipes.Print
Cherry Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!
- 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
- 3 tablespoons olive oil, divided
- 2 pints whole cherry tomatoes
- 1 tablespoon balsamic vinegar
- Kosher salt
- Fresh ground black pepper
- 2 garlic cloves
- ½ cup grated Parmesan cheese, divided
- ¼ cup pasta water
- 1 handful fresh small basil leaves, chopped if large
- Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
- Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
- Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
- Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.
*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Cherry tomato recipes
Oh my, this was soooo good! I had a lot of cherry tomatoes in my garden and just couldn’t keep up with eating them. I found this recipe and it used almost all I had (for today!). I also had 1/2 of a zucchini to use up so sauteed that before I added the tomatoes. It was so good. I could have eaten the whole pan. This is definitely a keeper and I will make it again! Thank you for sharing.
Thank you, I didn’t know what to do with all my cherry toms. This is very good, easy to follow, and everyone had seconds. I’ll have to make it again when I pick my next batch of cherry toms.