Dara Moskowitz Grumdahl's Top 5 Recipes For Cherry Tomatoes

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All through the farmer's markets you know what I'm seeing? Cherry tomatoes! Everywhere cherry tomatoes. I am a big fan of cherry tomatoes because: A lot of flavor. But if you're thinking they just go in green salads, guess again. There are scads of other great things you can do with them. Here are my top 5 recipes for those nutrient-packed little gems!

(credit: http://joannagoddard.blogspot.com/)

Cherry Tomato Panzanella
Recipe

Panzanella is a a traditional Tuscan summer salad made with stale, toasted bread and tomatoes; the bread soaks up the tomato juice making it delicious. Use croutons for an even faster version.

(credit: Ellie Krieger from Fine Cooking)

Cherry Tomato Watermelon Feta Salad
Recipe

Just toss cherry tomatoes in a vinaigrette with watermelon, add feta cheese, serve on a bed of arugula—they look cute and fancy, and it unites so many in-season flavors. This is extra healthy. So: You get extra healthy-points!

(credit: lidiasitaly.com)

Fresh Cherry Tomato Tomato-Sauce
Recipe

Can you make a fresh tomato sauce by dumping cherry tomatoes in the blender with some other stuff? Yeah you can! Bright and delicious, make a double batch and use it all week.

(credit: Todd Coleman/saveur.com)

Herbed Cherry Tomato Tart
Recipe

Buy some frozen puff pastry. Rip it out of the box, put tomatoes and herbs and anchovies on it, bake—you're suddenly in a fancy French café, in your house!

(credit: http://smittenkitchen.com/)

Slow Roasted Cherry Tomatoes
Recipe

You do not need a recipe for this (but we gave you one anyway)! Take as many cherry tomatoes as you have. Heat the oven to 225 degrees. Toss the cherry tomatoes in olive oil, salt, and pepper, and herbs like thyme and basil if you have them; use fresh garlic if you're in the mood. Put parchment paper or aluminum foil on cookie sheets. Fill up the sheets with as many cherry tomatoes as will fit in a single layer. Cook until they get all shriveled and concentrated, maybe 3 hours. Now you can throw them in freezer bags and freeze to use on all winter, on top of polenta, on bruschetta, tossed with goat cheese for a simple pasta sauce, next to pork-chops—these are excellent!