This quick side of cherry tomato and grape tomato side is a quick side dish that works with any recipe. Made in 5 minutes and very delicious. Use it as snack too or put it on sandwiches!
There is nothing quite like a super quick side dish that tastes delicious. Who wants to slave over a stove for hours, regardless of how delicious it tastes.
I know I don’t want to!
Or sometimes, I have a main course meals that takes a long time to make and I just don’t have the energy to make a side dish or a topping.
That is where this recipe comes in.
Just take a few cherry tomatoes + grape tomatoes and quickly saute them on the oven with other ingredients that don’t require extra chopping, dicing, shredding or peeling.
For this recipe, I used what I like to call, “holiday ingredients”. It has cinnamon and nutmeg which are holiday ingredients. With that, I paired mint and honey to even out all the flavors.
The tomatoes also lose some of their acidic taste during this sauteing process. Their skin turns a little caramel-ish and crunchy which is how I like my tomatoes
These cherry tomatoes are now my go-to topping idea. I have used them on sandwiches, tofu recipes and so many other dishes.
I also have a delicious oven-roasted cherry tomatoes that I eat as a snack while working at my desk. They make great sandwich toppers or even in orecchiette pasta
In fact, I have even eaten them right out of the bowl. They tasted so good that it was worth the burnt tongue. Overall, I was so glad I experimented with the flavors and came up with this recipe.
If you want to make this vegan, use pure maple syrup instead of honey. I used about 3.5 tsp of pure maple syrup, but, you can adjust it to your taste.
This recipe makes me very happy and I can’t wait to try other recipes that I can use it as a topping. I wonder how it will taste on top of a baked brie recipe?
What recipe will you use this cherry tomato salad in?
Cherry Tomato And Grape Tomato Salad
A Side of Tomato Salad
- 1 cup Red cherry tomatoes
- 1 cup Yellow grape seed tomatoes
- 4 leaves Mint
- 1 Cinnamon stick
- Freshly ground nutmeg
- 3 tsp Honey
- 1 tsp Salt
- 1 tsp Extra virgin olive oil
- Pre-heat oven to 300 degrees
- Warm up the honey in the microwave for 20 seconds
- Chop the mint leaves finely
- In a pan that can be placed in the oven, add the oil
- Place the tomatoes in the pan and coat with the oil. Use your hands.
- Add the honey, salt and nutmeg
- Toss again using your hands
- Heat on the oven for a few minutes
- Add the mint leaves and place in the oven
- Bake for 10 minutes or until the tomato skin starts to crimp.
- Remove from the oven
- Serve while still warm.
This looks so delicious. Do vegetarians not eat fish?
Healing Tomato says
Thank you Susie. It is a common misconception that vegetarians eat fish and other seafood. That is not true at all. Vegetarians don’t eat any seafood or animals. Fish is considered seafood to vegetarians. Pescetarians, on the other hand, eat fish and other seafood. They don’t eat any other meats like Beef, Chicken, etc. “To each his own”, I always say.
Frank Vedci says
I really like you using nutmeg in this recipe. Good and appetizing.
Healing Tomato says
Thank you, Frank. Nutmeg gives this recipe a slight taste and a very Christmas-y feel. I am glad that you think it is appetizing.