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Published: Tuesday, Sep. 11, 2012 / Updated: Monday, Sep. 10, 2012 05:14 PM

This subtle sauce is super with seafood

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 bags of excess cherry tomatoes to my husband’s office over the years than I care to count!

I love them but I 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.

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    "Citrus Tomato Sauce 1 cup cherry tomatoes 1/2cup canned diced tomatoes, drained 1/4 cup finely chopped shallots 2 tablespoons olive oil 1 tablespoon freshly grated ginger 2 tablespoons red wine vinegar 1 tablespoon honey 1/2 teaspoon fresh lemon zest Puree cherry tomatoes and diced tomatoes in a blender. Sauté shallots in olive oil for a few minutes before adding ginger. Mix well and stir in tomato puree, vinegar, and honey. Cook over medium heat for about ten minutes or until mixture is reduced by half. Turn off heat and add lemon zest. Cover and keep warm. Serve with grilled fish or shrimp.

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!

Joy Smith is a retired English teacher and avid cook with a long list of recipes – and stories – to share. She’s a resident of Fort Mill.