In my kitchen, I adore using baby tomatoes, and I’ve amassed a delightful trove of recipes that flaunt their lively flavor. From Caprese Salad Skewers to Tomato and Cheese Quiche, these baby tomato recipes are all over the culinary map—and they’re incredible.
Come with me and explore the dishes they inhabit.
The 18 Best baby tomato recipes
1. Caprese Salad Skewers
Caprese Salad Skewers are a lively starter that includes fresh mozzarella balls, cherry tomatoes, and basil. These beautiful bites are drizzled with extra-virgin olive oil and balsamic glaze, plus a sprinkle of salt and black pepper.
Ingredients
Cherry or grape tomatoes
Fresh mozzarella balls (bocconcini)
Fresh basil leaves
Extra-virgin olive oil
Balsamic glaze
Salt
Freshly ground black pepper
Instructions
1. Skewer a basil leaf, a cherry tomato, and a mozzarella ball—threading them in that order—onto a skewer. Repeat this process until you have the desired number of skewers prepared.
2. Place the skewers on a serving platter. Drizzle them with extra-virgin olive oil and balsamic glaze.
3. Skewers should be seasoned with a sprinkle of salt and freshly ground black pepper to taste before serving. Serve immediately.
2. Roasted Baby Tomatoes
Oven-roasted baby tomatoes are a simple, delicious, and almost magical dish that requires only five ingredients:
• Cherry or grape tomatoes, halved
• Olive oil
• Minced garlic
• Fresh thyme
• Salt and pepper
With these, you make a flavored oil, toss it with the tomatoes, and let them roast long enough to caramelize slightly and soften, which brings out their innate sweetness.
Ingredients
Baby tomatoes (e.g., cherry or grape tomatoes), about 2 cups
Olive oil, 2 tablespoons
Garlic cloves, minced, 2
Fresh thyme, 1 teaspoon
Salt, to taste
Black pepper, to taste
Balsamic vinegar, optional, 1 teaspoon
Instructions
1. Heat your oven to 400°F (200°C).
2. In a combining bowl, mix the cherry tomatoes, olive oil, garlic, fresh thyme, salt, and black pepper. And if you’re using it, add balsamic vinegar for an extra punch of flavor.
3. Spread evenly on the baking sheet lined with parchment paper the tomato mixture.
4. Preheat the oven and roast in it for 15-20 minutes the tomatoes. They should come out softened and slightly caramelized. Serve these warm.
3. Tomato and Mozzarella Bruschetta
Tomato and Mozzarella Bruschetta is a vibrant appetizer featuring halved cherry tomatoes, fresh mozzarella, and basil leaves. Topped with balsamic vinegar and olive oil, it’s served on golden, crispy baguette slices.
Ingredients:
Cherry tomatoes, halved
Fresh mozzarella, sliced or cubed
Fresh basil leaves, torn or chopped
Balsamic vinegar
Extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Baguette, sliced
Instructions
1. Heat the oven to 375°F (190°C). Place the slices of baguette on a baking sheet and drizzle them with olive oil. Bake in the oven for about 5-7 minutes until they are crispy and brown.
2. In a bowl, mix the halved cherry tomatoes, chunks of fresh mozzarella, and sweet basil. Drizzle balsamic vinegar and olive oil over the top, and season with salt and freshly ground black pepper. Stir carefully to combine.
3. Place the tomato mixture on top of the toasted baguette slices. Serve right away, garnishing with more basil if you like.
4. Baby Tomato and Basil Pasta
Baby Tomato and Basil Pasta is a delightful dish. It features halved cherry or grape tomatoes, fresh basil, and spaghetti.
The pasta is enhanced with extra-virgin olive oil, minced garlic, salt, and freshly ground black pepper.
Ingredients
Cherry or grape tomatoes, halved
Fresh basil leaves, chopped
Spaghetti or your choice of pasta
Extra-virgin olive oil
Minced garlic
Salt
Freshly ground black pepper#
Instructions
1. Prepare the pasta according to the directions on the package, taking care to ensure it is cooked to the point of being al dente. Afterward, drain the pasta and set it aside, saving a cup of the water in which the pasta was cooked.
2. In a big frying pan, warm the olive oil over medium heat. Toss in the minced garlic and cook for about a minute until it gives off a good smell.
3. Combine the tomatoes with the halved skillet, and season with salt and pepper. Cook for about 5 minutes until the tomatoes start to soften and release their juices.
4. Combine the cooked pasta and the tomato mixture, using reserved pasta water as necessary to maintain a light sauce consistency. Fold in the fresh basil and serve.
5. Cherry Tomato Tart
The combination of flavors and textures in the Cherry Tomato Tart makes it a perfect dish for any occasion. The base is a flaky puff pastry that gives way to a creamy ricotta filling.
Sweet cherry tomatoes form the next layer, followed by savory Parmesan. The finishing touch is fresh basil, which not only adds another flavor but also makes the dish look great.
Ingredients
1 sheet of puff pastry, thawed
1 cup cherry tomatoes, halved
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
1. Set your oven to a temperature of 400°F (200°C) to begin preheating. Onto a baking sheet prepared with parchment paper, roll out the puff pastry.
2. Evenly spread the ricotta cheese over the puff pastry, keeping a 1-inch border around the edges.
3. Try this instead:Position the halved cherry tomatoes atop the ricotta. Lightly coat them with olive oil, and then dust them with grated Parmesan, salt, and pepper.
4. Place in the preheated oven and let it bake for 20-25 minutes. Make sure to watch it closely in the last few minutes. You want the golden puff pastry to stand tall and proud. You want it to look like it wants to grow up and be a croissant.
6. Grilled Tomato Flatbread
Tomato and Basil Flatbread is a great starter dish. It has the same basic ingredients and uses the same techniques as the recipe for Grilled Tomato Flatbread, but it cooks in the oven rather than on the grill.
This gives me an opportunity to use the kitchen more fully while also featuring the ample fresh basil and sun-gold tomatoes that are in season now. Summer flavors are so wonderful!
Ingredients
Baby tomatoes (cherry or grape), halved
Flatbread (store-bought or homemade)
Olive oil
Fresh basil leaves, chopped
Mozzarella cheese, shredded
Garlic, minced
Salt and pepper to taste
Instructions
1. Preheat your grill to medium-high heat. Brush the flatbread lightly with olive oil on both sides.
2. In a bowl, combine halved baby tomatoes and olive oil with minced garlic, salt, and pepper.
3. Set the flatbread on the grill and cook for approximately 1 to 2 minutes per side until it starts to become crisp.
4. Place the grilled flatbread on a serving platter. Evenly distribute the seasoned tomatoes over the surface of the bread. Sprinkle the shredded mozzarella cheese over the top, followed by the fresh basil. Return the flatbread to the grill or place it on a grill-safe tray and pop it in the oven. Heat for an additional 2–3 minutes, until the cheese is melting and bubbling. Remove from heat and slice into quarters.
7. Tomato and Feta Salad
The refreshing and uncomplicated dish of Tomato and Feta Salad pairs succulent cherry or grape tomatoes with piquant feta cheese and red onion. It is enhanced with a drizzle of high-quality extra-virgin olive oil and red wine vinegar.
Ingredients
1 pint cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1/4 red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
Instructions
1. Combine halved cherry or grape tomatoes, crumbled feta cheese, and thinly sliced red onion in a large bowl.
2. Pour the extra-virgin olive oil and red wine vinegar over the salad. Gently toss to combine.
3. Add salt and freshly ground black pepper to taste to the salad. You can serve it immediately or let it chill in the refrigerator for 30 minutes. This is a good option if you want the flavors to meld a bit more.
8. Tomato Confit
Slow cooking cherry or grape tomatoes makes for a sweet, succulent, soft, and almost jam-like texture that is perfect for slathering on sandwiches and bruschetta, drizzling onto a salad, or maybe just eating straight out of the jar. The tomatoes are cooked very gently to keep their flavor concentrated and are served in their own juices to keep their flavor amped up.
Ingredients
Cherry or grape tomatoes (about 2 pints)
Extra virgin olive oil (enough to mostly cover the tomatoes)
4 cloves garlic, peeled and smashed
Fresh thyme sprigs (3-4 sprigs)
Sea salt (to taste)
Freshly ground black pepper (to taste)
Optional: Red pepper flakes (a pinch for a bit of heat)
Instructions
1. Warm up your oven to 225°F (110°C).
2. In a baking dish, lay the tomatoes in a single layer. Then, add the garlic cloves and sprigs of thyme.
3. Cover the tomatoes mostly with olive oil. If desired, add sea salt, black pepper, and red pepper flakes to taste.
4. Put the tomato dish in the oven and cook it for about 2 to 3 hours, or until the tomatoes become soft and show some slight wrinkling. Take it out of the oven and let it cool before using the tomatoes in a dish or putting them in storage.
9. Tomato Basil Soup
Comforting Tomato Basil Soup comes together from just a few simple ingredients. Ripe canned tomatoes are the base, along with fresh basil leaves, which are combined with elemental soup aromatics (pungent garlic, sweet onions) and a light vegetable broth.
The tomato soup purée has a nice, smooth, almost velvety texture that is quite flavorful.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
28 ounces canned whole tomatoes
2 cups vegetable broth
1 cup packed fresh basil leaves
Instructions
1. In a large pot over medium heat, warm the olive oil. Add the onion, which should be chopped, and cook it until it becomes translucent, which should take about 5 minutes. Add the garlic, which should be minced, and sauté it for about a minute.
2. Mix the whole canned tomatoes, along with their juice, into the pot. Use a spoon to crush the tomatoes as you add the vegetable broth. Stir this mixture together; bring it to a simmer. Allow it to cook, slick and glassy, for 20 minutes.
3. Take the pot off the heat and put in the freshly picked basils. Use an immersion blender or a regular blender (in batches) to turn the soup into a smooth purée. Put the purée back in the pot, stir in some salt and pepper to rough up the taste, and warm it all back through before you serve.
10. Balsamic Glazed Baby Tomatoes
Balsamic-Glazed Baby Tomatoes is a simple yet elegant dish that features baby tomatoes coated in a flavorful glaze made from balsamic vinegar, olive oil, honey, and garlic, enhanced with salt and freshly ground black pepper.
Ingredients
2 cups baby tomatoes
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Instructions
1. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.
2. In a skillet set over medium heat, place the baby tomatoes and pour the balsamic mixture over them. Stir and shake the pan to ensure the tomatoes are evenly coated.
3. Prepare for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and the balsamic glaze reaches a thick enough consistency to serve. Serve warm.
11. Baby Tomato Salsa
The Baby Tomato Salsa is a fresh blend of cherry and grape tomatoes, red onion, and bright cilantro. All the better for it coming from that long line of delicious salsas, it has the added benefit of being safe for those with nut allergies.
Coming from a nut-free kitchen, this salsa recipe is nothing short of a little supernova in a jar—a salsa that packs no small amount of flavor and brightness.
Ingredients
Baby tomatoes (cherry or grape)
2 cups, halved or quartered
Red onion
1/4 cup, finely chopped
Fresh cilantro
1/4 cup, chopped
Jalapeño pepper
1, seeded and finely chopped
Lime
1, juiced
Salt
1/4 teaspoon
Freshly ground black pepper
to taste
Instructions
1. In a medium bowl, combine the baby tomatoes (halved or quartered), the very finely chopped red onion, the chopped fresh cilantro, and the finely minced jalapeño pepper.
2. Extract the juice of a single lime and add it to the combination, then proceed to season it with salt and fresh black pepper that has been ground recently.
3. Gently combine the ingredients, tossing them together. They should be mixed well. Season to your taste.
4. Either serve it right now or allow it to rest for 15-30 minutes so the flavors can meld before serving.
12. Tomato and Avocado Salad
Tomato and Avocado Salad is a refreshing blend of cherry tomatoes, ripe avocado, and red onion. Lime juice and olive oil make it bright and fresh, while salt and black pepper do the heavy lifting of seasoning for this deliciously vibrant side dish.
Ingredients
Cherry tomatoes, halved
Ripe avocado, diced
Red onion, thinly sliced
Fresh lime juice
Olive oil
Salt
Freshly ground black pepper
Instructions
1. In a large bowl, mix the cherry tomatoes, avocado, and red onion.
2. Fresh lime juice and olive oil should be drizzled over the salad. Then, the salad should be gently tossed to combine its ingredients.
3. Add salt and freshly ground black pepper for taste, then serve at once.
13. Baby Tomato Gnocchi
Tomato Gnocchi Baby is a straightforward and delectable dish consisting of soft and tender gnocchi, sweet baby tomatoes, and aromatic garlic, all combined with olive oil and then topped with Parmesan and fresh basil.
Ingredients
1 pound gnocchi
2 cups baby tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
1. In a big skillet, warm the olive oil over medium heat. Put in the minced garlic and sauté for around 1 minute until it is fragrant.
2. Put the sliced cherry tomatoes in the skillet and cook them 5-7 minutes until they’re softened and saucy.
3. At the same time, prepare the gnocchi as per the package directions. Drain and add the gnocchi to the skillet with the tomatoes.
4. Combine the gnocchi and tomatoes in a gentle manner, then season them so they taste saltier and pepperier than you would eat them alone. The key is not to be shy with the seasoning here. You want the flavors to pop! You want the tomatoes to taste even more tomatoey and the gnocchi to taste even more gnocchiy.
14. Pickled Cherry Tomatoes
Preserved in a sharp blend of white vinegar, water, sugar, kosher salt, garlic, and black peppercorns, bite-sized Pickled Cherry Tomatoes are a delightful way to enjoy the crunchy, sweet, and tart flavor of this summer staple! Perfect for a picnic, to eat with a charcuterie board, or to just snack on, these pickled tomatoes are also a great way to preserve them to enjoy long after summer is over.
Ingredients
Cherry tomatoes (about 1 pound)
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
2 cloves garlic, peeled and smashed
1 teaspoon black peppercorns
Instructions
1. Begin with the cherry tomatoes by washing them thoroughly and then using a toothpick to pierce each one, thus allowing the pickling liquid to enter.
2. In a medium saucepan, mix the vinegar, water, sugar, salt, garlic, and peppercorns. Place over medium heat and bring to a boil, stirring to dissolve the sugar and salt.
3. Take care to pack the tomatoes into a clear, sanitized canning jar. Pour the hot pickling liquid over the tomatoes, leaving no space unfilled.
4. Close the jar and allow it to cool to room temperature before moving it to the refrigerator. Let the tomatoes pickle for a day minimum before indulging.
15. Tomato and Pesto Pizza
The 12-inch pizza dough is topped with fresh baby tomatoes and mozzarella cheese. The star of the show, however, is the pesto sauce, making for a perfectly delicious pizza.
And as if that weren’t enough, the finishing touches of olive oil and fresh basil pack even more perfect flavor into this pizza.
Ingredients
Baby tomatoes (around 15, halved)
Pizza dough (enough for one 12-inch pizza)
Pesto sauce (about 1/4 cup)
Fresh mozzarella cheese (8 ounces, sliced)
Olive oil (for drizzling)
Salt and pepper (to taste)
Fresh basil leaves (for garnish)
Instructions
1. Set your oven to an initial heat of 475°F (245°C).
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Move it to a pizza stone or baking sheet.
3. Distribute the pesto sauce evenly over the pizza dough, leaving a small edge around the perimeter. Make sure the sauce is spread evenly and not too thick, as a thick layer will prevent the dough from baking properly.
4. Position the slices of fresh mozzarella and the halved baby tomatoes atop the pesto layer. Lightly drizzle with olive oil, and then season with salt and pepper.
5. Place in the oven that has been preheated to 350°F. If using a convection oven, reduce the temperature to 325°F. Bake for 10-12 minutes, or until the crust is golden and the cheese has reached the desired level of meltiness.
6. Take out of the oven, decorate with fresh basil leaves, cut up, and serve steaming.
16. Baby Tomato and Cucumber Salad
Experience the uncomplicated nature of my Baby Tomato and Cucumber Salad, which stars the juicy produce of late summer and early fall. It could hardly be easier.
Just slice up some baby tomatoes and cucumbers and toss them with a simple dressing of olive oil and lemon juice. Season with salt and pepper to taste, and you’ve got it.
(You might even do it with the tomatoes and cucumbers since they, too, are hardly more difficult to work with.)
Ingredients
Baby tomatoes (about 1 pint)
1 cucumber
2 tablespoons olive oil
1 tablespoon lemon juice
Salt, to taste
Pepper, to taste
Fresh basil leaves (optional)
Instructions
1. Rinse and cut the cherry tomatoes in half. The cucumbers can be cut either into rounds or half-moon shapes. The latter is one of my preferred ways to cut up a cucumber.
2. In a large mixing bowl, combine the halved tomatoes and sliced cucumber.
3. Squeeze the lemon and drizzle the olive oil over the veggies. Season with salt and pepper. Taste. This is a delicious, refreshing, and incredibly easy salad.
4. Combine with a gentle tossing. If you wish, you can garnish with fresh basil leaves. Serve right away.
17. Tomato and Bean Salad
Let me present to you Tomato and Bean Salad, which boasts halved cherry tomatoes, canned cannellini beans, and red onion. It’s a colorful number with plenty of room for two kinds of beans, fresh herbs, and lots of vinegar.
Perfect for your midday meal.
Ingredients
Cherry tomatoes or baby tomatoes, halved
Canned cannellini beans, drained and rinsed
Red onion, finely chopped
Fresh basil leaves, torn
Olive oil
Red wine vinegar
Salt and freshly ground black pepper
Instructions
1. In a big bowl, mix together the halved cherry tomatoes, cannellini beans, and diced red onion.
2. Scatter the olive oil and red wine vinegar over the salad mixture and lightly toss to combine.
3. Taste for seasoning. Adjust as necessary with salt and freshly ground black pepper.
4. Just before serving, add the torn basil leaves and toss the salad once more to incorporate all the flavors. You may serve the salad chill or immediately, but if you want the flavors to meld together even more, allow the salad to chill in the refrigerator for 30 minutes.
18. Tomato and Cheese Quiche
Tomato and Cheese Quiche
A pre-made pie crust holds a combination of halved cherry tomatoes, shredded cheese (like Gruyère or cheddar), and a creamy mixture of eggs. A slice makes a perfect dish for breakfast, lunch, or dinner.
Ingredients
Cherry tomatoes (about 1 cup, halved)
1 cup shredded cheese (such as Gruyère or cheddar)
3 large eggs
1 cup heavy cream
1 pre-made pie crust
Salt and pepper to taste
Instructions
1. To get your oven to a suitable temperature, set it to 375°F (190°C) ahead of time. While the oven prepares itself for baking, you can ready the pie dish and crust. Place the pie crust in a quiche or pie dish and set it aside.
2. In a mixing bowl, combine the eggs, heavy cream, salt, and pepper. Whisk together until very smooth.
3. Evenly scatter the shredded cheese over the bottom of the pie crust. Follow this with the halved cherry tomatoes.
4. Over the cheese and tomatoes, pour the mixture of egg and cream. Bake for 30 to 35 minutes, or until the quiche has set and the top is a light gold color. Let it cool slightly before serving.
