5 Weeknight Dinners Packed with Cherry Tomatoes
Monday: Scampi 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
Tuesday: Quick-Roasted Branzino with Dry Vermouth & 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
Wednesday: Fat Spaghetti with Bacon & Cherry Tomato Sauce
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
Thursday: Beef Milanese with Fresh Corn & Cherry Tomatoes
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
Friday: Green Onion Cheeseburgers with Burst Tomato-Tarragon Sauce
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
Shopping List
For the scampi with cherry tomatoes:
- 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
For the quick-roasted branzino with dry vermouth & tomatoes:
- 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
For the fat spaghetti with bacon & cherry tomato sauce:
- 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
For the beef Milanese with fresh corn & cherry tomatoes:
- 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
For the green onion cheeseburgers with burst tomato-tarragon sauce:
- 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