My garden has been yielding quite a few cherry tomatoes this summer. I truly appreciate them because many of my other vegetables have been less than successful. My zucchini, squash, cucumbers, parsley and strawberries aren’t happy. I’ve tried more sun, less sun, more water, less water… I think part of the problem is that I underestimated how large the plants were going to get and didn’t buy big enough pots. Oops. I’m still learning the art of container gardening so a little victory here and there keeps me going. My basil, sage, kale, jalapeno and bell pepper plants are all thriving! And all three of my tomato plants are in excellent shape.
The quantity of tomatoes has caused me to seek out some new and creative ways to serve them. I can only eat so much pasta and salad. I came up with this recipe for tomato pesto bites (if you can even call it that) as a treat for guests; something to serve with drinks on the back deck. They aren’t filling but each bite provides a fresh burst of flavor. This is laughably easy to make but sometimes simple is best, especially when guests are involved. Everyone will appreciate these. They’re pretty to look at and you get a lot of bang for your buck. I’ve provided a basic pesto recipe but feel free to use your favorite!
Yields 30 bites
- 30 cherry tomatoes
- extra virgin olive oil
- 1/4 cup toasted pine nuts
- 1 clove garlic (or more to taste)
- 1 cups fresh basil leaves
- 1/4 cup Parmigiano-Reggiano, grated
- 1/4 extra-virgin olive oil
- Salt and pepper, to taste
- Wash and dry the tomatoes.
- Slice a small section from the bottom of the tomato, just enough to create a flat surface for them to stand up.
- Slice off the top of the tomatoes, again not too much.
- Gently scoop out the seeds with your finger or the back of a spoon (try to keep the tomato shape in tact).
- Place all of the pesto ingredients in a food processor and blend.
- Fill each tomato with pesto (the more the better). The amount you use will vary based on the size of the tomato and how hollow the inside is.
- Before serving, drizzle with a bit of olive oil and a sprinkle of salt.