Cherry tomatoes are a little gem that we love to enjoy when crunched. Juicy and crunchy, it is fragrant as it should be, and delights young and old gourmands throughout the summer.
Why do we love it? For its crunch but also for its taste which never disappoints. Unlike other tomatoes which can seem more “bland” if they haven't had enough sun, the cherry tomato is most of the time beautifully fragrant. As with all tomatoes, remember that they will taste best at room temperature. So we forget the refrigerator for these products!
If they are perfect in a raw version, cherry tomatoes also delight gourmets cooked on a pie, a pizza, with pasta or even as a spread.
The proof with these 3 recipes.
Recipe #1: Cherry tomato tatins
The tarte tatin in a savory version, slightly sweet and tangy thanks to balsamic vinegar.
How do we do ? In a pan, pour 1 tbsp. tablespoon of olive oil, 3 tbsp. tablespoons of brown sugar, 3 sprigs of stripped thyme and 3 tbsp. tablespoons of balsamic vinegar, bring to the boil and add 500 g of cherry tomatoes. Let it caramelize for a few minutes.
Cut 4 circles out of 1 puff pastry, barely larger than the individual molds. Garnish with caramelized cherry tomatoes, then cover with puff pastry, tucking the dough towards the inside of the mold. Bake for 20 minutes in the oven preheated to 200°C.
Enjoy these tartlets while still warm with a few sprigs of fresh thyme.
For 4 people
Discover the recipe for Cherry Tomato Tatins
Recipe No. 2: Cherry tomatoes with olive oil and thyme
I love all these recipes – jars and jams – which allow you to capture the flavors of summer and sunny days to savor them when the weather is grayer and gloomy.
How do we do ? We wash 500 g of yellow cherry tomatoes and 500 g of red cherry tomatoes. We peel 8 cloves of garlic.
In each jar, distribute mixed cherry tomatoes, 2 cloves of garlic, 1/4 of the bunch of thyme, 1/2 tsp. tablespoons of peppercorns, then cover with olive oil.
Close the jars tightly and store them in a cool, dry place, away from light, for 3 months.
For 8 people / 4 jars
Discover the recipe for Cherry Tomatoes with olive oil and thyme
Recipe no. 3: Candied tomato cream
An easy spread to make in advance.
How do we do ? We cut 500 g of cherry tomatoes into 4, place them on a baking sheet lined with parchment paper. Sprinkle with fleur de sel, freshly ground pepper, sugar and chili powder. Drizzle with a drizzle of olive oil and strip 4 sprigs of thyme over it.
Cook at 210°C for 1 hour. Mix the cooled tomatoes by adding 1 drizzle of oil and a little cider vinegar.
For 6 persons
Discover the recipe for Candied Tomato Cream
