Siri "What Can I do with a lot of Cherry Tomatoes"

We had a lot of Cherry Tomatoes and we put them to great use. We started with the MajorDomo Tomato and Stone Fruit Salad with Sesame Seeds. You can find the recipe on our blog of June 18, 2025. Click the date to get the recipe.

We followed with a wonderful Pasta. Pasta With Burst Cherry Tomatoes. This is perfect summer pasta. You should make both of these dishes if you have delicious Cherry Tomatoes available. They are great!

Pasta With Burst Cherry Tomatoes
New York Times
 
This recipe may seem like it calls for a lot of mint, but that’s what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you’d rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.
 
INGREDIENTS
Yield:4 to 6 servings
 
1       pound fusilli pasta
1       tablespoon extra-virgin olive oil, more for drizzling
6       ounces pancetta, preferably thick cut, diced
6       garlic cloves, smashed and peeled
Pinch of red pepper flakes
Fine sea salt and black pepper, as needed
1       quart cherry or grape tomatoes, halved
3       tablespoons butter
Fresh ricotta cheese, for serving (optional)
3       cups whole mint leaves, torn
4       scallions, preferably red scallions for color, thinly sliced
Flaky sea salt, to finish
 
PREPARATION
 
1.  Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving ½ cup pasta cooking water.

2. Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at 

3.  Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.

4. Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
 
TIP
If you would like to leave out the pancetta (making the dish vegetarian), toss ⅓ cup grated pecorino in the pasta along with the butter.