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5 Recipes That Let Cherry Tomatoes Shine Bright

Here’s how we’re celebrating summer’s MVP ingredient.

ByJennifer Littlejohn

Published On

bowl of summer farro salad

Photo by Rocky Luten

Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from home cook, mother, and citrus enthusiast Jennifer Littlejohn.

This week’s menu is an ode to the oh-so sweet, oh-so versatile cherry tomato. Nothing quite compares to that crisp pop of juicy goodness on a sweltering summer afternoon. We’re deep into peak season so now’s the perfect time to fill your plates with those little red gems. Oh, and did we mention that this menu also happens to be meatless?

The Plan

Breakfast: Summer Bounty Frittata

Lunch 1: Cherry Tomato Salad Sandwich

Lunch 2: Summer Farro Salad

Dinner: Balsamic-Roasted Red Onion & Cherry Tomato Pasta

Dessert: Strawberry Tomato Galettes

Grocery List

Produce

  • 3 pints cherry tomatoes
  • 6 garlic cloves
  • 2 large red onions
  • 1 cup strawberries
  • 1 small cucumber
  • 1 small red bell pepper
  • 1 small zucchini
  • 1 ear of corn
  • 2 handfuls fresh basil
  • 1 handful fresh parsley

Dairy & Eggs

  • 7 large eggs
  • 1.5 cups fresh mozzarella
  • 1 teaspoon milk or cream
  • Freshly grated Parmigiano-Reggiano

Frozen

  • 1 package frozen pie crust dough

Pantry

  • 8 ounces fusilli pasta
  • 2 cups uncooked farro
  • 1 French baguette
  • 3 tablespoons pitted Kalamata olives

The Pointers

  • This week’s menu is chock-full of seasonal fruits, veggies and herbs. Use that as an excuse to visit your local farmers’ market over the weekend to stock up on fresh produce for the week.
  • While you can never go wrong with fresh mozzarella, if you’re in the mood for something different, try swapping it with goat cheese or feta in the Cherry Tomato Salad Sandwich or Summer Farro Salad. Goat cheese and feta will add a nice salty twist that complements the acidity of the vinegar in both recipes.
  • If you let the Summer Farro Salad sit for a few hours or overnight, the simple vinegar-based dressing acts as a marinade and infuses the farro with even more flavor. So don’t forget to save your leftovers because this will taste even better the next day!
  • Research has shown that pasta tastes best when boiled in generously salted water because it seasons noodles evenly from the inside. So make sure your pasta water is salty as the sea (argh, matey) when you’re making the Balsamic-Roasted Red Onion & Cherry Tomato Pasta this week.
  • Let’s be honest—most weeks we hardly have time to go grocery shopping, let alone make dough from scratch. Cut prep time in half for the Strawberry Tomato Galettes by using pre-made frozen pie crust dough instead. Just make sure to soften according to the package directions.

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