Home Recipes Ingredients Vegetables Tomatoes
Kristin SutterUpdated: May 01, 2023
Our best-ever cherry tomato recipes will make your tastebuds so happy, you'll want to burst!
Antipasto Platter
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We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Triple Tomato Flatbread
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Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden's plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon
Zucchini Panzanella Salad
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I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Lemon Chicken Skewers
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Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Sicilian Potato Salad
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Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Tomato Feta Salad
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One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Poached Egg Buddha Bowls
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I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Rainbow Veggie Salad
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Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. —Liz Bellville, Jacksonville, North Carolina
Color It Ruby Salad
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Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
Heirloom Tomato Galette with Pecorino
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I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Cherry Tomato Salad
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This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Tortellini Caesar Salad
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This salad was served at a dear friend's baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. —Tammy Steenbock, Sembach Air Base, Germany
Patriotic Taco Salad
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When my daughter asked to have a patriotic theme for her July birthday party, I made this refreshing dish. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side so they don't get soggy. —Glenda Jarboe, Oroville, California
Meat 'n' Potato Kabobs
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They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. —Taste of Home Test Kitchen
Creepy-Crawly Pasta Salad
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A sweet-and-sour dressing tops off this easy pasta salad that's actually good for you! —Taste of Home Test Kitchen
Mini BLTs
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Celery adds a nice crunch to these easy, delightful appetizers. They’re always popular at parties and get-togethers. —Elizabeth Borgemenke, Mason, Ohio
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Sweet onion seasons turkey, adding rich flavor to Mary Relyea’s wholesome pasta dish. At home in Canastota, New York, she tosses it together with light cream, basil and tomatoes for a quick, springy meal in minutes.
Cherry Tomato Mozzarella Saute
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This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Layered Veggie Tortellini Salad
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Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
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This creamy mac ’n’ cheese is so simple it’s almost too easy! —Ann Bowers, Rockport, Texas
Stuffed Asiago-Basil Mushrooms
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Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Cheese Tortellini with Tomatoes and Corn
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Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Strawberry Tomato Salsa
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Here’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas
Balsamic Green Bean Salad
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Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Cucumber-Stuffed Cherry Tomatoes
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Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
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The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Skillet-Roasted Lemon Chicken with Potatoes
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This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
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Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Zucchini Egg Skillet
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My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Turkey Sausage-Stuffed Acorn Squash
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Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia
Salmon and Spud Salad
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I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
White Bean Arugula Salad
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My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Pasta Salad in a Jar
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If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
Breakfast Enchilada Casserole
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In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
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This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Balsamic Steak Salad
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My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
Green Bean-Cherry Tomato Salad
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My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey
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When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Cobb Salad Sub
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When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Grilled Vegetable Salad with Poppy Seed Dressing
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My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Summer Orzo Salad
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I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Pesto Quinoa Salad
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My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin
Shrimp Puttanesca
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I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Mediterranean Bulgur Bowl
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You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Originally Published: June 04, 2018
Kristin Sutter
A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes.