5 Weeknight Dinners Packed with Cherry Tomatoes

Cherry tomatoes cook in a wine-brandy-herb sauce until they're soft, juicy, and full of flavor. Be sure to serve with plenty of grilled ciabatta for mopping up that tomatoe-y sauce at the end. 

Recipe: Try our Scampi with Cherry Tomatoes

When's the last time you roasted a whole branzino on a Tuesday night? With two pints of cherry tomatoes, four shallots, and tons of fresh herbs, it might become a more common weeknight occurrence. 

Recipe: Try our Quick-Roasted Branzino with Dry Vermouth & Tomatoes

Carbs, bacon, and burst cherry tomatoes combine to create this easy, crowd-pleasing dish. Did we mention all the garlic in there, too?

Recipe: Try our Fat Spaghetti with Bacon & Cherry Tomato Sauce

This dish takes advantage of all of summer's best produce. Fresh corn, cherry tomatoes, basil, and lemon juice top crunchy breaded beef cutlets for a filling, satisfying meal. 

Recipe: Try our Beef Milanese with Fresh Corn & Cherry Tomatoes

Who needs ketchup when you have fresh tomatoes? These burgers get topped with a generous helping of burst cherry tomatoes mixed with tarragon and balsamic vinegar for a tasty, pretty take on the classic burger.

Recipe: Try our Green Onion Cheeseburgers with Burst Tomato-Tarragon Sauce

• 1/4 cup EVOO
• 2 large shallots
• 4 large cloves garlic
• 1 tsp. crushed red pepper
• 1/2 tsp. fennel seed
• 1/4 cup brandy or sherry
• 3/4 cup dry white wine
• 1/2 cup chicken or seafood stock
• 1 1/2 pints cherry or grape tomatoes
• 2 pounds jumbo shrimp 
• Salt and pepper
• A handful flat-leaf parsley
• 1 tbsp. lemon juice
• Ciabatta bread slices, for mopping

• 2 whole cleaned branzino, about 1 to 1 1/2 lbs. each
• Salt and pepper
• 2 lemon
• 1 head garlic
• A few sprigs each thyme, rosemary and parsley, plus extra thyme for the tomatoes
• 2 fresh bay leaves
• About 1/3 cup olive oil, plus more for drizzling
• 2 pints cherry tomatoes
• 4 shallots
• About 1/2 cup dry vermouth
• Crusty bread, for serving

• Salt and pepper
• 1 lb. perciatelli, bucatini or pica pasta
• 1/4 cup EVOO
• 1/3 lb. smoky bacon
• 1 large red onion
• 1 large bay leaf
• 2 pints cherry tomatoes
• 4 cloves garlic
• 2 tbsp. finely chopped fresh thyme
• 1/2 cup flat-leaf parsley
• Mixed freshly grated parmigiano-reggiano and pecorino-romano

• 2 large ears sweet corn
• 1 cup quartered cherry tomatoes
• 1/2 cup finely chopped red onion
• A heavy palmful tarragon or basil leaves
• 1 clove garlic
• About 1/4 cup EVOO
• 1 lemon, juiced (about 3 tbsp.)
• Salt and pepper
• 4 thinly cut slices of beef top round (about 6 oz. each)
• Kosher salt and pepper
• 1 cup flour
• 1 tsp. ground sage
• 3 eggs
• 1 cup dried fine breadcrumbs
• 1/2 cup panko
• 1/2 cup grated Pecorino Romano
• Canola oil or other light oil
• 1 lemon

• 2 tbsp. olive oil, plus more for drizzling
• 2 pints cherry tomatoes
• 4 cloves garlic
• Salt and pepper
• 1/4 cup tarragon
• 1 tbsp. sherry vinegar or balsamic vinegar
• 1 1/2 lb. lean ground beef
• 1 bunch scallions (green onions)
• 1 rounded tbsp. Dijon mustard
• 8 thin slices fresh mozzarella or mild provolone
• 4 soft sesame seed buns
• Leaf lettuce