Basil Spaghetti with Cheesy Broiled Tomatoes

June 2011 Real Simple

Pork Chops with Cheesy Grits and Jammy Tomatoes

Real Simple April 2013

Quinoa Salad with Grilled Cherry Tomatoes

O Magazine June 2013

Slow Roasted Tomato Ketsup

BHAG July 2012

Sauteed tomatoes, sausage, and okra

Real Simple August 2012

Cook 6 oz thinly sliced andouille sausage, 1/2 lb fresh okra (halved lengthwise), and 2 thinly sliced garlic cloves in olive oil in a large skillet over med heat until sausage is browned and okra is almost tender.  Add 1 lb cherry tomatoes and cook until beginning to burst.  Sprinkle with copped cilantro and season with salt and pepper.

Chicken with white beans and tomatoes

Real Simple, January 2011

2 15 oz cans cannellini beans, rinsed
1 pt grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 tsp crushed red pepper
2 Tb olive oil
slat and pepper
8 bone-in, skin on chicken thighs (About 3 lbs total)

Heat oven to 425. IN 9 X 13 pan combine all ingredients (only use 1 Tb of the oil).

Pat chicken dry and place on top of bean mixture, skin-side up. Rub with the remaining tb of oil, season with 1/2 tsp salt and 1/4 tsp pepper.

Roast until chicken is golden and cooked through, 35 - 45 minutes. Sprinkle w/oregano leaves.

Bruschetta

People Magazine

1 loaf french bread, sliced in 1 inch pieces
2 - 3 Tb butter, softened
1 pt cherry or grape tomatoes, diced
4 - 5 cloves garlic, minced
6 large basil leaves, minced
Juice of 1/2 lemon
2 - 3 tb olive oil
salt and pepper

Preheat oven to 350.

Lightly butter one side of each piece of bread and bake for 5 minutes or until golden brown.

Mix tomatoes, garlic, basil, lemon juice, olive oil, and salt and pepper to taste. Top each piece of bread with about a tb ov the tomato mixture. Serve.

Acorn Squash and Tomatoes

Real Simple November 2010

1 small acorn squash (about 1 1/2 lbs) - halved, seeded, and sliced 1/4 inch thick (leave skin on)
1 pint grape tomatoes, halved
4 cloves garlic, sliced
2 Tb olive oil
salt and pepper

Heat oven to 425. Toss the squash, tomatoes, and garlic with 2 Tb of oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until the squash is tender (20 - 25 minutes).

Spaghetti with roasted tomatoes and herbs

Real Simple September 2010

12 oz spaghetti (3/4 box)
2 lbs cherry tomatoes (6 cups)
6 cloves garlic, smashed
3 Tb olive oil, plus more for serving
salt and pepper
1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Shaved parm for serving

heat oven to 400, cook pasta according to package, drain, and return to pot

Meanwhile on a rimmed baking sheet, toss the tomatoes, garlic, 2 Tb of the oil 1/2 tsp salt and 1/4 tsp pepper. Roast, tossing once, until the tomatoes begin to burst, 20 - 25 minutes.

Toss the pasta with the tomato mixture and remaining tb of oil. Serve with parm and additional oil if desired.

Roasted Cherry Tomato Pizza Poppers

Better Homes and Gardens January 2011

1 recipe roasted cherry tomatoes
Two 1 lb loaves frozen pizza dough, thawed
1/4 cup extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
12 to 14 oz deli sliced mozzarella or provolone cut into 2 inch pieces
Small fresh basil leaves (optional)

Roasted Cherry Tomatoes

2 pints red and/or yellow cherry or grape tomatoes halved
1 Tb extra virgin olive oil
2 - 4 cloves garlic, minced
2 tsp balsamic vinegar
1/2 tsp dried or 1 tsp chopped fresh oregano

1. In a 9 X 13 X 2 inch pan combine all ingredients. Cook in 450 degree oven for 10 - 12 minutes stirring occassionally

1. Prepare roasted cherry tomatoes
2. Meanwhile on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15 X 12 inch rectangle. Cover dough loosely and let rest 10 minutes. Cut out circles using 2 - 2 1/2 inch round cutter. Discard trimmings. Place dough rounds on lightly greased baking sheets. Combine olive oil, oregano and basil in a bowl and brush over both sides of dough rounds. Prick rounds all over with a fork.
3. Preheat oven to 450 and bake sheets for 7 minutes. Flip and top rounds with cheese and bake 2 minutes more. Top with tomatoes and basil mixture. Makes about 40 poppers.

Spiced Chicken with Couscous Salad

Saw in Real Simple, June 2010 and would love to try

3 Tb olive oil
4 - 6 oz boneless, skinless chicken breasts
1 Tb paprika
2 Teaspoons cumin
kosher salt and black pepper

3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest
2 Tb fresh lemon juice

heat 1 Tb of oil in large skillet over medium heat. Season chicken with paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned and cooked through, 6 - 7 minutes per side

Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover and let sit for 5 minutes. Fluff with fork. Add tomatoes, peas, basil, zest, juice, 2 Tb of oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.

Slice chicken and serve with couscous