The key with cherry tomatoes is to take advantage of their strengths. Don't try making a tomato sauce or ketchup. Instead, include these little tomatoes in pastas, salads, or even sandwiches. These tomatoes are naturally sweet and juicy, and require only minimal, if any, cooking.
Here, we include these little tomatoes in another of our garden quesadilla recipes.* Toss with basil, cilantro and chives to make a quick filling. Add an aged gouda that has lots of flavor, and these quesadillas come together in just a few minutes. The results are delicious, especially with cherry tomatoes freshly picked from the garden.
Cherry Tomato and Gouda Quesadilla
2 cups cherry tomatoes, cut in half
1/2 cup aged gouda cheese, diced
1/4 cup cilantro, chopped
2 Tbs basil, chopped
2 Tbs chives, chopped
sea salt and black pepper
4 corn tortillas
- Combine tomatoes, cheese, cilantro, basil and chives. Season with salt and pepper.
- Sandwich half of the mixture in between 2 tortillas. Repeat with remaining filling.
- Heat vegetable oil in saute pan over medium and heat quesadilla until tortilla is golden brown. Flip and repeat. Remove from heat and cook second quesadilla. Serve immediately.
*Other Quesadilla recipes from Vegetable Matter:
Chinese Kale Quesadilla
Butternut Squash, Jalapeno and Feta Quesadilla
Swiss Chard and Queso Fresco Quesadilla