cherry tomato

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

My kinda butter chicken

2–3 fresh mixed-colour chillies

350 g ripe mixed-colour cherry tomatoes

garlic

ginger

garam masala

natural yoghurt

x 150 g free-range skinless chicken breasts

olive oil

cashew butter

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Jools’ sausage &amp; smoky bean casserole

higher-welfare pork chipolatas

leeks

celery

red peppers

sweet smoked paprika

cumin

cherry tomatoes

red wine vinegar

500 ml passata

sugar

Dijon mustard

x 400 g tins of mixed beans

parsley

Make the best of the summer's bounty with this zucchini tomato quiche. With fresh grated zucchini, colorful cherry tomatoes, basil, and Parmesan, it's just the thing for brunch, or a make-ahead breakfast or lunch. 

Zucchini Tomato Quiche

recipe

extra virgin olive oil

shallots onions

zucchini (about 1 1/2 cups shredded)

eggs, room temperature

milk

sour cream

cream

herbs de Provence (can substitute Italian herb blend)

basil leaves, sliced

black pepper

salt

(3 ounces) packed, shredded Parmesan cheese

cherry tomatoes, halved

Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes.
Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans. (I prefer to use sugar).
Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust.)
Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.

Prep the zucchini: Grate the zucchini using the large holes of a box grater. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture.

Cook the shallots: Heat olive oil in a skillet on medium heat. Add the sliced shallots or spring onions and toss to coat with the oil. Lower the heat to low and cook gently for several minutes, occasionally stirring.
Once softened and lightly browned, remove from heat.

Make the filling: Beat the eggs in a large bowl. Whisk in the milk, cream, and sour cream. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper.
Stir in the grated Parmesan cheese and the grated zucchini.

Assemble the quiche: Spread cooked shallots over the bottom of the pre-baked shell. Pour the zucchini filling mixture on top. Arrange cut cherry tomatoes on the top of the filling, pushing each one in about half way.

Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly.
Remove from oven when the center of the quiche has set and the top is lightly browned.
Let it cool completely before serving.

"We got this as a dinner gift when we had our second baby this summer. It was delicious and fresh! I asked for the recipe...."

"Delicious!  We ended up making 2 regular-sized quiches (not deep dish crust).  We had eggs from our chickens, homegrown tomatoes, and green onions.  Instead of all grated zucchini, we did half zucchini and half yellow squash, because we grew it and it was on hand.  It tasted great.  I was wondering, can this quiche be frozen? And if so, how long would it be good in the freezer?"

"The is the best quiche recipe I have ever made. It was great using all the fresh produce and herbs from the garden, and what a great use for zucchini!! This is my second time making it and will make again before the end of summer. The only thing different I did was use Aged Asiago instead of parmesan and used Pillsbury pie crust and scallions. (I hate making piecrust!) The tips on blind baking the crust worked great as well. Thanks for a great recipe"

"I made the pastry they suggested and it wasn't that good so I'll go back to my own next time. But I thought the filling was great. It helps that the tomatoes, zucchini, shallots and herbs were all fresh from the garden, but I thought the balance was great. And it looked great too.."

"This quiche was SO flavorful. I was afraid that it might be a bit too wet but it was absolutely perfect. I did squeeze a bunch of extra moisture out of the zucchini because the strainer alone wasn't doing the job. The fresh herbs gave it a wonderful extra kick."

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Roasted tomato, basil & Parmesan quiche

parmesan(or vegetarian alternative), grated

eggs

pot double cream

basil leaves, shredded,

plain flour,plus extra for dusting

cold butter,cut into pieces

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Oven-baked risotto

pack smoked bacon,chopped into small pieces

onion,chopped

butter

risotto rice

white wine(optional)

pack cherry tomatoes,halved

chicken

parmesan,grated

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an <a href="https://www.bbcgoodfood.com/review/best-saute-pans">ovenproof pan</a> or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Take a trip to Greece with this flavourful meat and salad combination. Perfect for using leftover sausages, or risoni.

Lamb sausages rissoles with Greek risoni salad recipe

(1kg) thick good-quality lamb sausages,

black pitted olives, chopped

(200 grams) feta, crumbled

preserved vine leaves, rinsed, drained

risoni

garlic clove, peeled

lemon

tbs extra virgin olive oil,

cherry tomatoes, quartered

red onion,

Lebanese cucumber, halved lengthways, thickly sliced

chargrilled capsicum, chopped

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Seafood risotto

½ a bunch of fresh rosemary (15 grams)

300 g mussels scrubbed, debearded,

500 g clams scrubbed, from sustainable sources

squid

300 g cooked white crab meat

saffron

onion

heart of celery

fennel

400 g risotto rice

½ a glass of white wine or rosé wine

fish stock (see tip)

butter (30 grams)

g Parmesan cheese

This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Sweet chilli jam

red peppers, deseeded and roughly chopped

red chillies, roughly chopped

fresh root ginger, peeled and roughly chopped

garlic cloves,

golden caster sugar

milliliters red wine vinegar

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Danny Devito's family pasta

durum wheat flour

kg ripe tomatoes

peperoni cruschi (dried Senise peppers)

breadcrumbs

Further proof that all you need to elevate a quick weeknight dinner is the right condiment.

Pasta With Burst Cherry Tomatoes and XO Sauce Recipe

Kosher salt

(450 grams) short pasta,

(60 milliliters) extra-virgin olive oil

shallots (80 grams), thinly sliced

garlic (20 grams), thinly sliced

cherry tomatoes (about 2 pints; 675 grams)

(140 grams) XO sauce, store-bought or homemade

Pinch finely ground dried Thai chilies

basil leaves

mint leaves

In a pot of salted boiling water, cook pasta until just shy of al dente (about 1 minute less than the package directs). Drain pasta, reserving 1 1/2 cups (360ml) cooking water.

Meanwhile, in a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, about 5 minutes. Add garlic and continue to cook, stirring frequently, until garlic is softened as well, about 2 minutes longer.

Add cherry tomatoes, shaking skillet to distribute them in an even layer, and cook, stirring and swirling the pan frequently, until tomatoes begin to burst, about 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wooden spoon, but leave some tomatoes whole for juicy pops of flavor in the finished dish.

Continue to cook and stir tomato mixture until it forms a creamy, emulsified sauce, 3 to 5 minutes longer. Add XO sauce and ground dried chilies (if using), stir to combine, and season to taste with salt.

Add pasta and half of the reserved cooking water (3/4 cup; 180ml) to skillet with cherry tomato sauce. Increase heat to high and cook, swirling and tossing skillet constantly, until pasta is al dente and sauce is thickened and coats noodles, about 1 minute. If the sauce over-reduces (it should pool around the edges of the skillet), add more pasta-cooking water in 1/4-cup increments to loosen it.

Remove from heat, stir in basil and mint, and season to taste with more salt. Serve immediately.

Baked garlicky mushrooms

½ a bunch of fresh sage (15 grams)

portobello mushrooms

g Cheddar cheese

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite

Roasted vegetable lasagne

red peppers,

aubergines,

tbsp olive oil,

½ quantity tomato sauce (see below)

fresh lasagne sheets

½ quantity white sauce (see below)

ball mozzarella (or vegetarian alternative)

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

carrot

200 g ripe mixed-colour cherry tomatoes

½ a fresh red chilli

olives (stone in)

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

Chopped Cobb Salad with Blue Cheese

blue

Salt and pepper

bacon, chopped

boneless, skinless chicken breasts

romaine hearts, chopped

pitted,

eggs,

Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon...

Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined. (This step is only if you want to use the blue cheese dressing – omit this step if you are going to use your favorite salad dressing.)

Cook bacon in a large nonstick skillet over...

Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.

Combine lettuce, tomatoes, remaining cheese, cooled chicken, and...

Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.

This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Cheesy bean burgers

can butter beans

Wensleydale cheese (or vegetarian alternative), crumbled

plain flour

egg beaten

fresh white breadcrumbs

punnet cherry tomatoes

bag rocket

Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

Top 40 cherry tomato recipes from across the web

The most viewed cherry tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sicilian tuna pasta

My kinda butter chicken

Jools’ sausage &amp; smoky bean cas...

Zucchini Tomato Quiche

Roasted tomato, basil & Parmesan qu...

Oven-baked risotto

Lamb sausages rissoles with Greek r...

Seafood risotto

Sweet chilli jam

Danny Devito's family pasta

Pasta With Burst Cherry Tomatoes an...

Baked garlicky mushrooms

Roasted vegetable lasagne

Fish in crazy water

Chopped Cobb Salad with Blue Cheese

Cheesy bean burgers

Healthy creamy tomato soup

Cherry Tomato Caprese Salad

Spiced lamb flatbreads

Spiced tortilla

Tortellini with pesto & broccoli

Pizza twister bread

Broccoli & cheese pierogi

Smoky pork ribs with corn, beans an...

Superhealthy pizza

One-pan fabulous fish

Penne all’arrabbiata recipe

20-Minute Tomato Pesto Pasta

Roasted Cherry Tomato Tart with Her...

Harissa and White Bean Chili

Tomato, Red Onion, and Basil Brusch...

Spicy Sauteed Fish with Olives and ...

Cheesy Tomato Hand Pies

Grilled bass with sauce vierge

Comforting sausage bake

Chorizo, new potato & haddock one-p...

Briar and Annabelle's Tomato Choriz...

Smoky chorizo salmon

Green Garlic Romesco With Crispy Sm...

Chargrilled turkey with quinoa tabb...

The most viewed cherry tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Jools’ sausage & smoky bean cas...