My husband hates raw tomatoes. Hates. I love them. Except, biting into a cherry tomato and having the tomato guts burst apart in my mouth is a bit too much for me. So I generally stick to sliced tomatoes. (No one tell my husband or I’ll lose my cred as the Person Who Eats Everything.)
My favorite thing to do with the glut of cherry tomatoes in the summer is this salad adapted from a Mark Bittman recipe. (Though honestly, adapted is a bit much for a recipe with only a handful of ingredients.) The recipe appears in his giant How to Cook Everything Vegetarian, but he summarizes it in this column on “101 Simple Salads for the Season” (the season presumably being summer). The full salad column is worth a read.
15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.
Over time, I’ve changed it mostly due to laziness and my love of heat. I never seem to have fresh herbs at the same time I have tomatoes to use up. And everything is better with a bit of spice, in my book.
Cherry Tomato Salad
Halved cherry tomatoes
In a bowl, drizzle cherry tomatoes with soy sauce. Add a dash or two of chili oil. Sprinkle with freshly ground black pepper. Eat soon.
Because the tomatoes give off so much juice, this dish becomes overly watery over time. So eat quickly!