Tag Archives: cherry tomatoes

TOMATO TIME :: Lemon Risotto with Roasted Cherry Tomatoes

cherry tomatoes in the garden
Technically summer has come to an end, yet in the Bay Area the fall harvest summer is just beginning. Aaand, the cherry tomatoes keep on coming. I found this unique risotto recipe, which incorporates roasted cherry tomatoes. It is definitely strong on the lemon flavor, which I like, but be forewarned if you’re not a lover of lemon. This may not be the recipe for you. Recipe from Bon Appetit

Lemon risotto with cherry tomatoes

Lemon Risotto with Roasted Cherry Tomatoes

12 ounces cherry tomatoes
3 Tablespoons olive oil, divided
5 cups (about) low-salt chicken or vegetable broth
2 Tablespoons butter, divided
1/2 medium white or yellow onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 Tablespoon fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

1. Preheat oven to 350. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside.
2. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
3. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; saute until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all the liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total.
4. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.

cooking risotto

Spinach Fettuccine with Cherry Tomatoes

Spinach Fettuccine with Cherry Tomatoes

This is a great, light summer pasta using fresh cherry tomatoes from the farmer’s market. I made it with spinach fettuccine, but regular fettuccine or farfalle would work well too. Serves 1-2.


2 servings spinach fettuccine

1 Tablespoon olive oil

1/2 onion, minced

1 clove garlic, minced

1 small zucchini, halved lengthwise and sliced

1 handful of fresh baby spinach leaves

1 Tablespoon chopped fresh basil leaves

~10 cherry tomatoes, sliced in half (or quartered, if they’re large)

salt and pepper

freshly grated Parmesan, if desired


1. Boil water to cook pasta (enough for 2 servings) while preparing vegetables. Cook pasta according to package directions while cooking the vegetables.

2. Heat ~1 teaspoon olive oil in pan. Add onion and saute on medium-high heat until soft, about 5 minutes. Add zucchini. When nearly soft, add garlic and spinach and cook for another minute or two, stirring occasionally.

3. Stir in basil and cherry tomatoes. Toss with cooked pasta, adding a bit more olive oil and a pinch or two of salt.

4. Serve with freshly cracked pepper and Parmesan cheese.