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If your gardens are overflowing with fresh cherry tomatoes, this list of 15 delicious cherry tomato recipes is all you need before summer ends!
Let’s enjoy this gorgeous produce for the rest of the season.
To me, there is nothing better than juicy, sweet, perfectly ripe cherry tomatoes!
They are one of the most versatile ingredient in the kitchen. They’re not difficult to grow, they are also incredibly easy to find in supermarkets all year round, but they’re at their best when they’re in season.
So when summer rolls around, we only have a few months to enjoy fabulous tomato salad, scrumptious pasta, and pizza we’ve dreamed in winter.
And if you have a lot of them this season and wondering what to make, this collection of recipes is perfect to inspire you!
You’ll find everything from salads to fun appetizers and hearty pasta dishes bursting with amazingly juicy tomatoes.
Here you’ll a recipe using fresh cherry tomatoes for every meal!
How to store cherry tomatoes
If you ask to a popular tomato expert, he will say to keep cherry tomatoes (and other smaller tomatoes) in the container they came in and store them on a countertop — they should not be refrigerated. But since cherry tomatoes tend to over-ripen and crack faster than larger varieties, it’s better to keep a close eye on them to avoid waste.
Loved these cherry tomato recipes?
If you enjoyed these recipes, check out more roundups of recipes featuring specific ingredients! Here are a few ideas:
- Arugula recipes
- Artichoke recipes
- Fresh Mozzarella recipes
- Spinach recipes
- Olive recipes
- Bean recipes
Lastly, I hope if you enjoyed these cherry tomato recipes, and if you have any questions, let me know by leaving a comment. I would love to hear from you and get your feedback! x
15 Cherry Tomato Recipes for this summer!
Easy Pizza Dough
- 1 ½ cup + 2 Tbsps (210 grams) all-purpose flour or bread flour (use leveled cups, see notes), plus more flour to sprinkle
- ½ tsp Instant yeast (or dry Active yeast, see notes)
- ½ tsp fine salt
- ¾ cup (180 grams) water, lukewarm
- ¾ Tbsp olive oil or extra virgin olive oil
- 5oz (140 grams) fresh mozzarella, cut into chunks or shredded
- 11oz (approx 300 grams) fresh tomatoes (any kind of ripe tomatoes)
- fine salt or sea salt flakes, to sprinkle
- extra virgin olive oil, to drizzle
- fresh basil leaves, to garnish (or oregano, arugula, fresh thyme, Italian seasoning)
- MIX IN 1 BOWL: mix flour, instant yeast, and salt until combined. Add water, olive oil, and stir with a spatula or a spoon to incorporate the dry ingredients into the liquid. While stirring, scrape the bottom of the bowl to make sure to gather all the flour. The dough looks sticky, not smooth, and lumps are ok.
- PROOFING TIME: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for about 1 hour (even 1 ½ hour if time allows), or just until the dough has doubled in sized and looks bubbly.
- PREHEAT THE OVEN: place the rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper or grease or line with parchment paper a large baking sheet (if you don't use a pizza stone).
- STRETCH THE DOUGH: scrape the edges of the bowl with a spatula, pour the dough onto the preparred parchment paper, and sprinkle some flour to reduce stickiness. Starting from the center and gently press it out with your fingers until you get approx a 9×13 inch pizza. You might need extra flour during this step.
- TOPPING: top with mozzarella, tomatoes, sprinkle with some salt, fresh basil leaves (oregano or Italian seasoning are fine too), and drizzle with olive oil.
- BAKE: place your baking sheet on the lower shelf – or slide the pizza onto the pizza stone if you use one – and bake for about 15 minutes, or until nice and crusty. However, keep in mind each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- SERVE: with an extra drizzle of extra virgin olive oil, and fresh basil leaves, or arugula if you wish. Enjoy!