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Grape tomatoes

Explore 68 recipes, 7 videos, and more

White Bean-and-Tomato Salad

Time:5 mins
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Mole Sauce

Ingredients
  • 1 slice white bread or 2 slices baguette
  • 1 clove garlic, unpeeled
  • 1/3 cup whole almonds (2 ounces)
  • 1 ancho chile
  • 1 tablespoon vegetable oil or lard
  • 1/2 white onion, finely chopped
  • 1 pint grape tomatoes
  • 1/2 small canned chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce
  • 1/2 large ripe banana, cut into pieces
  • 2 tablespoons plus 1 teaspoon unsweetened cocoa powder
  • 1 1/2 teaspoons packed light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups homemade or low-sodium canned chicken stock
  • Coarse salt and freshly ground pepper
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Pasta with Roasted Summer Vegetables and Basil

Time:50 mins
Ingredients
  • 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
  • 2 pints grape or cherry tomatoes
  • 2 red onions, halved lengthwise and sliced 1/2 inch thick
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves
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Souffled Frittata with Leeks, Tomatoes, and Goat Cheese

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Classic Spaghetti Puttanesca

Time:30 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti
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Roasted Tomato and Ricotta Crostini

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Campanelle with Fresh Arugula and Peas

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Warm Bruschetta

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Green Beans with Tomatoes, Olives, and Eggs

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Farro, Chickpea, Feta, and Mint Salad

Time:2 hours 15 mins
Ingredients
  • 2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup feta cheese, crumbled (3 ounces)
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/2 cup fresh mint
  • 1/4 small red onion, chopped (optional)
  • Coarse salt
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