Cooking with Cherry Tomatoes

Cherry tomatoes are so good that they often get gobbled up right in the garden. In case yours make it to the kitchen, here are some ways to serve them up.

by John KrinskyAugust 1999from issue # 22

As a straightaway snack , cherry tomato are one of the with child pleasures of the garden . Pluck one off the vine and pour down it in your mouthpiece and you ’ve catch a tender , sweetened morsel that bursts with sapidity . Because cerise tomato plant plant are so fertile , you ’ll have more than enough to exhaust right off the vine . In character they do make it into your kitchen , you ’ll find their sizing makes them ideal for pig out as an elegant hors d’oeuvre , stringing on shish kebab , or guy for sauce .

Stuffing cherry Lycopersicon esculentum works best with the larger , fleshier assortment . Use a sharp melon baller or grapefruit spoon to take out the kernel and seeds , or lightly squeeze them out with your digit and the back of a spoon . Be careful not to tear the wall of the tomato .

Because cherry tomatoes are delicate , you should not contrive on cutting them more than once or twice before dressing or cooking them , and never with anything but a very sharp tongue . Otherwise they crack , losing their likable shape .

peel cerise tomatoes is a simple operation that allows them to soak up dressings and marinades without giving up their internal juiciness ( as they would if sliced ) . peel works best with larger variety . Do not be put off by this extra dance step — it is loose and quickly done , as long as you use unbendable , large - sized cherry tomato plant .

Fill a large trough with chicken feed water . In a saucepan , convey 1 dry quart of salt water to a boil . Score the tomatoes and drop them into the boiling water for 15 to 20 seconds . Remove them and plunge them into the ice water . This will keep them from cooking . From the stalk end , peel a small patch of skin off the love apple . compress gently and the skins should now slither off the tomatoes easily .

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