A single cherry tomato plant can produce an astounding number of tomatoes in a season. I know from experience how prolific these plants can be. I’ve sent more zip-lock bags of excess cherry tomatoes to my husband’s office over the years than I care to count!
I love them but have found there’s a finite amount of these little gems that a person can ingest before the lust for them dwindles. That’s when ingenuity comes in handy.
Cherry tomatoes make great appetizers stuffed with herbed goat cheese or added to a vegetable tray with a nice creamy dip. Of course they make a perky addition to any salad and are a must to add to a skewer of grilled roasted vegetables.
I found yet another way to use them that I consider a Godsend. It’s a light sauce made from cherry tomatoes that’s great with fish and shrimp. It’s definitely different from any tomato sauce I’ve ever had before – full of interesting flavors but not overwhelming. This is a delicious way to use those plump, juicy little devils!