Krogers grocery here has Nature Sweet cherry tomatoes for 50cents for a 12 oz. bag

C

cindy

Well-known member
(It's King Soopers here)They are 10 for $10. (you don't have to buy 10) and then they are buy one get one free.

I bought WAY too many, I think I'll try the Basil Baked tomatoes from recipezaar. It's for roma tomatoes, but I think I can cut the time down and be all right. I hope.

 
Pasta with Kalamata Olives and Roasted Cherry Tomatoes . This recipe from Epicurious is

yummy and uses a lot of cherry tomatoes. I've made it with grape tomatoes, but cherries are better.

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Makes 6 servings.

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

http://www.epicurious.com/recipes/food/views/106310

 
This is really yummy...

I made it last week with some of our overabundant crop of cherry tomatoes.
I have orange and red tomatoes, and used a mix.
I found a French goat's milk feta that was very creamy and not too salty. The package was about 7 ounces, and I used the whole thing.

 
Here's one from Cook's Illustrated: Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese

FARFALLE WITH CHERRY TOMATOES, ARUGULA, AND GOAT CHEESE

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

Serves 4 to 6

1 medium shallot , sliced thin
1/4 cup olive oil
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
table salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 teaspoons sugar, or to taste
1 tablespoon sherry vinegar (or red wine vinegar)
3 large cloves of garlic, sliced thin
1 pound farfalle (bowtie pasta)
1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
4 ounces goat cheese , crumbled (about 1/2cup)

1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Cook's Illustrated

 
Roast more than you need then package in small ziplock bags for the freezer.

you have just enough to add to pasta or for crostini in small portions. Wonderful treat when the snow is flying.

 
BowTies w/ Pancetta & Cherry Tomatoes

This is from memory:

BowTies w/ Pancetta & Cherry Tomatoes

1 lb bow tie pasta

3 tbs extra virgin olive oil
3 oz pancetta
1 good sized shallot, minced
2 cloves garlic, minced
1/2 cup chardonnay
salt and pepper to taste
2 cups cherry tomatoes, halved
4 oz fresh mozzarella, cubed in 1/4 to 1/2" pieces
A small handful of fresh basil, chopped

Boil the pasta per package directions. This needs to be timed so that it doesn't have a chance to cool off before the sauce is done.

In a large skillet, saute the shallot and garlic in the olive oil with the pancetta until the pancetta is starting to crisp. Lightly salt and pepper at this point. Add the wine, bring to a boil and reduce to half or less. Toss in the cherry tomatoes and basil. Let simmer just a couple of minutes or so until tomatoes start to soften.

Here's where the timing comes in. Toss the pasta, cheese and sauce all together and serve. If the pasta isn't right out of the boiling water, it will cool down the sauce and the mozzarella won't melt properly.

Top with Parmesan if desired.

This also works with toasted pine nuts if you have them on hand.

 
Jean, I made this on Saturday---superb! and so easy. had picky eaters and everyone loved it.

Even the 6 1/2 yr old. I used bacon and sweet onion(had no pancetta or shallot) and served it with fresh out of the water grilled silver salmon. Oh my my. We feasted. Next time I will toss the tomatoes and basil in just when tossing the pasta. I don't care for "warm" tomatoes and I think mine got a bit too warm and the basil lost a bit of freshess too. We weren't quite ready to eat when the pasta was done, so part of the problem was the wait time, but it was very delicous anyway and a keeper.

 
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