5 Weeknight Dinners Packed with Cherry Tomatoes

Cherry tomatoes were meant for more than just salads. Here are five delicious ways to add this summer produce to the dinner menu.
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Monday: Scampi with Cherry Tomatoes

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

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

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

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

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