Slow-Roasted Cherry Tomatoes

 

Cherry Tomatoes are great this summer. We found this recipe for the Cherry Tomatoes and made a Burrata Salad like we would get a ChiSpacca. We felt that it was a tribute to Nancy Silverton. Great Sourdough Toast using bread from Friends and Family, Mozzarella Cheese and then topped with the Roasted Cherry Tomatoes. It was delicious!

  

Slow-Roasted Cherry Tomatoes

Once Upon a Chef

 

Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.

 

INGREDIENTS

 

2       lbs (3 pints) cherry tomatoes

¼      cup extra-virgin olive oil

1½    tablespoons balsamic vinegar

2       teaspoons sugar

1       teaspoon salt

½      teaspoon freshly ground black pepper

2       cloves garlic, minced

 

1.            Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

2.            Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic.

3.            Using a rubber spatula, toss everything together.

4.            Roast for 2 hours, until the tomatoes are soft and beginning to burst.

5.            Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.

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.

 

Chicken Jorim (Soy-Braised Chicken

Chicken Jorim (Soy-Braised Chicken) reminds us of a dish we would get at one of our favorite Japanese restaurants: Tsubaki. Even though it is Korean dish the flavors to us seemed Japanese (which we liked very much).

We started with a delicious thick Gazpacho. I love the kick that a good Gazpacho delivers. This recipe subtly named "Best Gazpacho" is a good one!
 

Chicken Jorim (Soy-Braised Chicken)
New York Times
 
Korean jorim is a classic braise of meat, fish or veggies simmered in a savory soy sauce until they’ve absorbed all of the flavors of the thickened liquid. Typically done with beef, the stew is equally flavorful with quick-cooking chicken. Here, cubed chicken thighs and potatoes are braised in a tangy sauce infused with ginger, garlic cloves and mushrooms, a simple combination that delivers deep flavor. Serve the stew over warm rice to balance and soak up the intense sauce. 
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons neutral oil
3       garlic cloves, minced
1       teaspoon minced ginger
3       ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
½      medium white or yellow onion, cut into 1-inch pieces
¼      cup low-sodium soy sauce
2       tablespoons mirin
2       tablespoons turbinado or light brown sugar
1½    pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
Salt and pepper
1       pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
2       tablespoons thinly sliced scallions, plus more for garnish
Toasted sesame seeds (optional), for garnish
Cooked short-grain rice and kimchi, for serving
 
PREPARATION
 
1. In a large Dutch oven, heat oil over medium. Add garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add mushrooms, onion, soy sauce, mirin, sugar and ½ cup of water.

2. Season chicken with salt and pepper and add to the pot. Mix well and bring to a boil over medium-high. Cover, reduce heat to low and cook for 15 minutes. Stir in potatoes and bring back to a simmer. Cover and cook over low heat until potatoes are almost tender, 10 minutes. Uncover and cook, stirring occasionally, until chicken and potatoes are cooked through and sauce is reduced and slightly thickened, 10 to 15 minutes longer. Stir in scallions.

3. Divide chicken mixture among shallow bowls and garnish with scallions and sesame seeds, if using. Serve warm, with rice and kimchi on the side.

Best Gazpacho
New York Times
 
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
 
INGREDIENTS
Yield:8 to 12 servings, about 1 quart
 
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1       Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1       cucumber, about 8 inches long, peeled and roughly cut into chunks
1       small mild onion (white or red), peeled and roughly cut into chunks
1       clove garlic
2       teaspoons sherry vinegar, more to taste
Salt
½      cup extra-virgin olive oil, more to taste, plus more for drizzling
 
 
PREPARATION
 
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4.  Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

 

 

Year of the Melons

All we can say is 2025 while being political disappointing has been great for Melons. We served this one with Speck. Almost all of the Melons we have bought this year have been exceptional!

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

 

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette is an unusual Salad. One doesn't think of Korean Salads but this one was an interesting one. It is definitely a cross cultural experience with American Fruit, Italian Cheese and Korean Sauce. It was tasty!

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

New York Times

 

The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.

 

INGREDIENTS

Yield:4 servings 

 

2       tablespoons gochujang

2       tablespoons rice vinegar 

¼      cup extra-virgin olive oil, plus more for serving

2       teaspoons maple syrup 

1       garlic clove, finely grated 

Salt and pepper 

4       ripe peaches, halved, pitted and sliced 

4       Persian cucumbers, sliced

8       ounces fresh mozzarella, torn

1       big handful basil leaves 

 

 

PREPARATION

 

1.            To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.

 

2.            Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.

 

 

Creamy Corn Pasta With Basi

Creamy Corn Pasta With Basil is a fabulous pasta to make when Summer Corn is at its peak. We highly recommend this pasta. You can find the recipe on our blog of August 16, 2024. Click the date to get the recipe.

We started with a Tomato Salad with Burrata and Pesto, a Salad that we really love. We have tried many different Burratas and Pestos. To us Angelo & Franco Burrata is by far the best! For Pesto of all of the ones we have tried we like is Pesto alla Genovese by La Favorite

Roast Chickens with Plum

 We have a favorite Salad when we eat at MajorDomo. It is a Cherry Tomato and Fruit Salad with Sesame. Cathy adopted a recipe from the Momofuku Cookbook. We highly recommend this salad. It is delicious and a perfect summer salad when both Fruit and Tomatoes are at their peak.

For the main course we made Roast Chickens with Plum. You can find the recipe on our blog of: July 6, 2023. Click the date to get the recipe. Plums are naturally tart and this dish turns the Plums into a delicious sauce.

Cherry Tomato and Stone Fruit Salad

modified by us from the Momofuku Cookbook

 

SERVES 4

 

INGREDIENTS

3-4   of your favorite stone fruits sliced 

2       pints (1¼ to 1½ pounds) mixed cherry tomatoes

¼      cup sherry vinegar

1       tablespoon usukuchi (light soy sauce)

1       teaspoon Asian sesame oil

½      cup grapeseed or other neutral oil

Kosher salt and freshly ground black pepper

Shisho (or Basil) leaves, stacked atop one another, rolled into a tight cigar, and thinly sliced crosswise

Sesame Seeds

 

One of our favorite summer salads at Majordomo, is a derivative by them of a Cherry Tomato and Tofu Salad originally found in their sister restaurant cookbook named Momofuku

The above is our modification of the original substituting Stone Fruit for the Tofu and adding Sesame Seeds. This is a FABULOUS summer salad!

 

DIRECTIONS

 

1.            Slice the stone fruit

2.            Bring a large saucepan of salted water to a boil. Prepare an ice bath in a large mixing bowl. Cut a tiny X or slash into the bottom of about two-thirds of the tomatoes. Drop them, in batches, into the boiling water, and after 10 seconds, remove them with a slotted spoon and transfer them to the ice bath to cool. Slip the skins off the blanched tomatoes, put them in a bowl, and refrigerate for 10 minutes.

3.            Meanwhile, cut the remaining cherry tomatoes in half.

4.            Stir together the vinegar, soy sauce, and sesame and grapeseed oils in a large mixing bowl. Add all the tomatoes and toss to coat.

5.            To serve, place the stone fruit in shallow serving bowls, and sprinkle with a pinch of salt. Top each portion with about a cup of dressed tomatoes, season with a pinch of salt and a few turns of freshly ground black pepper, and garnish, generously, with the shiso (or basil) chiffonade.

6.            Sprinkle Sesame Seeds on top.

Shu Mai Burgers

Shu Mai Burgers are a house favorite. We have made them many times. Shrimp and Pork are excellent independently and together make for a perfect combination. You can get the recipe on our blog of: June 30, 2010. Click the date to get the recipe.

We started with a Caesar Salad.

Risotto with Scallops

Risotto reheats. So we had leftover Asparagus and Mushroom Risotto We enhanced it by Sautéed  Scallops to top. Perfect refreshing of leftovers making a wonderful dinner!
 

Risotto with Asparagus and Porcini Mushrooms with Modifications

 
We took our recipe for Risotto con Luganegh (Risotto with Pork Sausage) and modified it. We had purchased a pound of Porcini Mushrooms and since Asparagus was in season we combined the additions and deleted the Pork Sausage. The result was a wonderful Risotto!

We love Risotto and we make this recipe quite often. It is a great recipe for: Risotto con Luganegh (Risotto with Pork Sausage). The recipe can be found on our blog of: April 21, 2009. Click the date to get the recipe. We started with a Caesar Salad. What a perfect meal!

One-Pot Miso-Turmeric Salmon and Coconut Rice

Sometimes the magic works sometimes it doesn't. We thought this recipe for One-Pot Miso-Turmeric Salmon and Coconut Rice - although OK (which is damning with faint praise) was a waste of good Copper River Salmon. Not to be made again by us. It might fit your flavor profile. Give it a try but don't use the precious (and expensive) Copper River Salmon.

One-Pot Miso-Turmeric Salmon and Coconut Rice
New York Times
 
In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.
 
 
INGREDIENTS
Yield:4 servings
 
2       cups white jasmine rice
1       (15-ounce) can full-fat coconut milk
Salt and pepper
4       scallions, light white and green parts thinly sliced
2       tablespoons white miso paste
2       tablespoons soy sauce
1       tablespoon olive oil
1       teaspoon ground turmeric
1½    pounds skinless salmon fillets, cut into 2- to 3-inch pieces 
5       packed cups/5 ounces baby spinach
1       lime, quartered 
Cilantro leaves (optional), for garnish
 
 
PREPARATION
 
1. In a large Dutch oven or other large heavy pot with a tight-fitting lid, combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over high.

2. Meanwhile, in a medium bowl, combine the scallions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.

3. When the rice starts to boil, reduce the heat to medium-low, adjusting it as needed to maintain a simmer. Stir to make sure nothing is sticking on the bottom.

4. Layer the spinach on top of the rice. Squeeze 2 lime quarters over the spinach. Nestle the salmon pieces on top in an even layer, scraping in any scallions remaining in the bowl. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 16 minutes.

5. Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.

 

 

Ginger-Garlic Shrimp (Scallops) With Coconut Milk

We liked this recipe for Ginger-Garlic Shrimp With Coconut Milk. It was relatively easy to make and quite tasty with Ginger-Garlic flavors. The Coconut sauce made the sauce super good. We modified the recipe we like and substituted Scallops for the Shrimp. It worked perfectly. You can find the recipe for the Ginger-Garlic Shrimp With Coconut Milk on our blog of June 1, 2022. Click the date to get the recipe.

We made a Tomato Salad to start.