Zesty, vibrant, and bursting with flavor, grape tomatoes are the unsung heroes of the kitchen, ready to transform your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 21 delicious grape tomato recipes that promise to delight your taste buds and inspire your next culinary adventure.
Roasted Grape Tomato and Garlic Pasta
Elevate your pasta game with this **Roasted Grape Tomato and Garlic Pasta**—a dish that’s **bold, vibrant, and effortlessly chic**. Perfect for those nights when you crave something **gourmet but grounded**.
Ingredients
- 8 oz. dried spaghetti
- 2 cups grape tomatoes, halved
- 4 cloves garlic, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1/2 tsp crushed red pepper flakes
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Pecorino Romano cheese
- Kosher salt, to season
Instructions
- Preheat your oven to 400°F (204°C).
- Toss grape tomatoes and garlic slices with 2 tbsp olive oil and a pinch of kosher salt on a baking sheet.
- Roast for 20 minutes, until tomatoes are blistered and garlic is golden. **Tip:** Stir halfway for even roasting.
- Meanwhile, cook spaghetti in salted boiling water for 8-10 minutes until al dente. **Tip:** Reserve 1/2 cup pasta water before draining.
- Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add red pepper flakes and sauté for 30 seconds to infuse the oil.
- Add drained spaghetti to the skillet, followed by roasted tomatoes and garlic. Toss to combine.
- Gradually add reserved pasta water, 1 tbsp at a time, until the sauce coats the pasta. **Tip:** The starch in the water helps emulsify the sauce.
- Remove from heat. Stir in torn basil and Pecorino Romano cheese.
**Yield:** A dish with **silky strands of pasta** cloaked in a **jammy, garlicky sauce**. Serve with a drizzle of olive oil and extra cheese for a **restaurant-worthy finish**.
Grape Tomato and Mozzarella Salad
Dig into this vibrant Grape Tomato and Mozzarella Salad—a no-fuss, flavor-packed dish that screams summer. Fresh, juicy, and ready in minutes, it’s your go-to for lazy lunches or dazzling dinner sides.
Ingredients
- 1 pint grape tomatoes, halved
- 8 oz fresh mozzarella pearls, drained
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic glaze
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- In a large mixing bowl, combine the halved grape tomatoes and mozzarella pearls.
- Drizzle the extra-virgin olive oil and balsamic glaze over the tomato and mozzarella mixture.
- Gently toss the ingredients to ensure even coating, being careful not to break the mozzarella pearls.
- Sprinkle the chiffonade basil, flaky sea salt, and freshly cracked black pepper over the salad.
- Toss once more lightly to distribute the seasonings and herbs evenly.
- Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
Light, refreshing, and bursting with flavor, this salad pairs perfectly with crusty bread or as a topping for grilled chicken. The contrast between the sweet tomatoes and creamy mozzarella makes every bite a delight.
Balsamic Glazed Grape Tomatoes
Rush to transform humble grape tomatoes into a glossy, tangy-sweet side that steals the show. These balsamic-glazed beauties caramelize into perfection, offering a burst of flavor in every bite.
Ingredients
- 2 cups grape tomatoes, halved lengthwise
- 2 tbsp extra-virgin olive oil
- 1/4 cup high-quality balsamic vinegar
- 1 tbsp raw honey
- 1/2 tsp sea salt flakes
- 1/4 tsp freshly cracked black pepper
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, balsamic vinegar, honey, sea salt, black pepper, and minced garlic until emulsified.
- Add halved grape tomatoes to the bowl, gently tossing to coat evenly with the glaze.
- Spread tomatoes in a single layer on the prepared baking sheet, ensuring they’re not overcrowded for optimal caramelization.
- Roast in the preheated oven for 20 minutes, then sprinkle with fresh thyme leaves.
- Continue roasting for an additional 5-10 minutes, until tomatoes are shriveled and glaze is sticky and reduced.
- Remove from oven and let cool slightly on the baking sheet to allow the glaze to set.
Juicy yet concentrated, these tomatoes boast a perfect balance of sweet and acidic notes. Serve them atop creamy burrata or as a vibrant addition to your next charcuterie board for an instant upgrade.
Grape Tomato and Basil Bruschetta
Whip up this Grape Tomato and Basil Bruschetta for a burst of fresh flavors that’ll steal the show at any gathering. Perfect for those who crave a quick, elegant appetizer that’s as easy to make as it is delicious.
Ingredients
- 1 pint grape tomatoes, halved
- 1/4 cup fresh basil leaves, chiffonade
- 2 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 baguette, sliced into 1/2-inch thick pieces
- 2 tbsp clarified butter, melted
Instructions
- Preheat your oven to 375°F (190°C) to toast the baguette slices to perfection.
- Brush each baguette slice lightly with melted clarified butter for a golden, crispy finish.
- Arrange the slices on a baking sheet and toast in the oven for 5-7 minutes, or until edges are lightly browned.
- While the bread toasts, combine halved grape tomatoes, chiffonade basil, minced garlic, extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper in a mixing bowl.
- Let the tomato mixture sit for 5 minutes to allow flavors to meld, stirring occasionally.
- Once the baguette slices are toasted, spoon the tomato mixture generously over each slice.
- Serve immediately for the best texture and flavor.
Now, enjoy the crispiness of the toasted baguette against the juicy, flavorful tomato topping. For an extra touch, drizzle with a bit more olive oil right before serving to elevate the dish.
Spicy Grape Tomato Salsa
Get ready to **elevate** your snack game with this fiery, fresh Spicy Grape Tomato Salsa. **Bold** flavors and **vibrant** colors make this dish a showstopper at any gathering.
Ingredients
- 2 cups grape tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice, freshly squeezed
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
Instructions
- **Combine** grape tomatoes, red onion, jalapeño, and cilantro in a medium mixing bowl.
- **Drizzle** with lime juice and **sprinkle** sea salt and ground cumin over the top.
- **Gently toss** the ingredients until evenly coated. **Tip**: For deeper flavor, let the salsa sit for 10 minutes before serving.
- **Adjust** seasoning if necessary, adding more lime juice or salt to taste. **Tip**: Wear gloves when handling jalapeños to avoid skin irritation.
- **Serve** immediately or refrigerate for up to 2 hours to enhance flavors. **Tip**: For a smoother texture, pulse the salsa briefly in a food processor.
Delight in the **crunchy** texture and **explosive** flavors of this salsa, perfect for pairing with crispy tortilla chips or as a zesty topping for grilled fish.
Grape Tomato and Avocado Salad
Fresh, vibrant, and bursting with color, this salad is your next go-to for a quick, healthy fix. **Toss** together juicy grape tomatoes and creamy avocado for a dish that screams summer.
Ingredients
- 1 pint grape tomatoes, halved
- 2 ripe avocados, diced
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a large mixing bowl, **combine** the halved grape tomatoes and diced avocados.
- **Drizzle** with extra-virgin olive oil and fresh lime juice, ensuring all pieces are lightly coated.
- **Add** the finely chopped red onion and fresh cilantro to the bowl.
- **Season** with sea salt and freshly ground black pepper, then **toss** gently to mix all ingredients without mashing the avocado.
- **Let** the salad sit for 5 minutes at room temperature to allow flavors to meld.
- **Serve** immediately, or refrigerate for up to 1 hour for a chilled version.
Delight in the creamy texture of avocado against the pop of grape tomatoes, with a zesty lime kick. **Elevate** this salad by serving it atop grilled sourdough for an open-faced sandwich twist.
Garlic Butter Grape Tomato Skillet
You won’t believe how these juicy grape tomatoes transform in a sizzling garlic butter bath. Perfect for tossing with pasta or scooping straight from the skillet.
Ingredients
- 2 cups grape tomatoes, halved
- 3 tbsp unsalted butter, clarified
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1/2 tsp sea salt flakes
- 1/4 tsp freshly cracked black pepper
Instructions
- Heat a 10-inch cast-iron skillet over medium heat until a drop of water sizzles upon contact.
- Add clarified butter to the skillet, swirling to coat the bottom evenly.
- Introduce minced garlic, sautéing for 30 seconds until fragrant but not browned.
- Add halved grape tomatoes, arranging them cut-side down in a single layer. Cook undisturbed for 2 minutes to develop a slight char.
- Sprinkle sea salt flakes and freshly cracked black pepper over the tomatoes. Tip: Resist stirring to allow the tomatoes to caramelize.
- Gently toss the tomatoes with the garlic butter, then scatter fresh thyme leaves on top. Cook for an additional 1 minute.
- Remove from heat immediately to prevent the garlic from burning. Tip: The residual heat will continue to soften the tomatoes slightly.
Flavor bursts with each bite, the tomatoes’ sweetness balancing the garlic’s punch. Serve atop crusty bread or as a vibrant side to grilled fish.
Grape Tomato and Chicken Stir Fry
Kickstart your weeknight dinner with this vibrant Grape Tomato and Chicken Stir Fry—quick, colorful, and packed with flavor.
Ingredients
- 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 2 cups grape tomatoes, halved
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tbsp honey
- 1/2 tsp red pepper flakes
- 1/4 cup fresh basil leaves, torn
- 1 tbsp sesame seeds, toasted
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add chicken strips in a single layer; sear for 3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant.
- Toss in grape tomatoes; cook for 2 minutes until they begin to soften.
- Return chicken to the skillet. Pour in soy sauce and honey; stir to coat evenly.
- Sprinkle red pepper flakes over the mixture; simmer for 4 minutes, stirring occasionally.
- Remove from heat; fold in fresh basil and sprinkle with toasted sesame seeds.
Delight in the juicy burst of grape tomatoes against the tender, savory chicken. Serve over steamed jasmine rice or alongside crisp greens for a refreshing contrast.
Grape Tomato and Feta Cheese Omelette
Viral on breakfast tables and brunch menus alike, this omelette **packs** a punch with juicy grape tomatoes and creamy feta. **Whip** it up in minutes for a meal that’s **bold** in flavor and **bright** in color.
Ingredients
- 2 tbsp clarified butter
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup grape tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tbsp fresh chives, finely chopped
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Heat a 10-inch non-stick skillet over medium heat and add 1 tbsp clarified butter, swirling to coat the pan evenly.
- Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer. Let cook undisturbed for 30 seconds.
- Scatter the halved grape tomatoes and crumbled feta cheese evenly over one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the filling. Cook for an additional 1 minute.
- Slide the omelette onto a plate, drizzle with the remaining 1 tbsp clarified butter, and sprinkle with fresh chives, sea salt, and black pepper.
Yield a fluffy, golden omelette with a **melty** feta center and **bursts** of tomato sweetness. **Pair** with a crisp arugula salad for a **contrasting** crunch.
Grape Tomato and Spinach Quiche
Transform your brunch game with this vibrant Grape Tomato and Spinach Quiche. Packed with fresh flavors and a buttery crust, it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 cup grape tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 4 pasture-raised eggs, lightly beaten
- 1 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1 tbsp clarified butter
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp nutmeg, freshly grated
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, melt the clarified butter. Add the spinach and sauté until just wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, sea salt, black pepper, and nutmeg until fully combined.
- Layer the pie crust with the sautéed spinach, followed by the grape tomatoes and Gruyère cheese.
- Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
- Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool for 10 minutes before slicing. Tip: Allowing it to rest ensures clean cuts and perfect slices.
Nowhere does brunch better than this quiche, with its creamy interior and crisp crust. Serve it warm with a side of arugula salad for a meal that’s as beautiful as it is delicious.
Grape Tomato and Shrimp Scampi
Here’s how to whip up a dish that’s as vibrant as your summer playlist. Grape Tomato and Shrimp Scampi—bright, buttery, and begging to be devoured.
Ingredients
- 1 lb large wild-caught shrimp, peeled and deveined
- 2 cups grape tomatoes, halved
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup clarified butter
- 1/4 cup extra-virgin olive oil
- 1/2 tsp crushed red pepper flakes
- 1/2 cup fresh parsley, finely chopped
- 8 oz linguine pasta
- 1 lemon, zested and juiced
- Sea salt, to season
Instructions
- Bring a large pot of salted water to a rolling boil. Cook linguine according to package instructions until al dente, about 9 minutes. Drain, reserving 1/2 cup pasta water.
- Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer; sear for 1 minute per side until just pink. Remove shrimp and set aside.
- In the same skillet, add minced garlic and crushed red pepper flakes. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze the skillet with white wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
- Add grape tomatoes and cook for 3 minutes, until they begin to blister and release their juices.
- Return shrimp to the skillet. Add lemon zest, juice, and half of the parsley. Toss to combine, cooking for 1 minute until shrimp are fully opaque.
- Fold in cooked linguine, adding reserved pasta water as needed to create a light sauce. Season with sea salt.
- Garnish with remaining parsley and serve immediately.
Now, the payoff: tender shrimp, burst tomatoes, and a sauce that clings to every strand. Try it with a crusty baguette to sop up every last drop.
Grape Tomato and Cucumber Salad
Absolutely no one has time for boring salads—**jazz up** your summer with this crisp, colorful bowl that’s as easy as it is Instagram-worthy.
Ingredients
- 1 pint grape tomatoes, halved
- 1 English cucumber, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- In a large mixing bowl, combine the halved grape tomatoes and thinly sliced English cucumber.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and Dijon mustard until emulsified.
- Pour the dressing over the tomato and cucumber mixture, tossing gently to coat evenly.
- Season with kosher salt and freshly ground black pepper, adjusting to your preference.
- Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
- Just before serving, sprinkle the chiffonade of fresh basil leaves over the top for a fragrant finish.
**Tip:** For an extra crunch, add a handful of toasted pine nuts. **Tip:** If you’re prepping ahead, hold off on adding the basil until serving to keep it vibrant. **Tip:** A sprinkle of feta cheese can add a creamy, tangy contrast to the crisp vegetables.
Relish the contrast of juicy tomatoes against the cool, crisp cucumber, all brought together by the tangy dressing. Serve it alongside grilled chicken for a light yet satisfying meal, or pile it onto crusty bread for a next-level bruschetta.
Grape Tomato and Olive Tapenade
Zesty and vibrant, this Grape Tomato and Olive Tapenade is a flavor bomb waiting to elevate your snacks. Grab your food processor—we’re blending bold tastes in under 10 minutes.
Ingredients
- 1 cup grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 2 tbsp extra-virgin olive oil
- 1 tbsp capers, drained
- 1 small garlic clove, minced
- 1/2 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 400°F. Arrange the grape tomatoes on a baking sheet, cut side up, and drizzle with 1 tbsp of olive oil. Roast for 15 minutes until slightly caramelized.
- While the tomatoes roast, combine the Kalamata olives, capers, minced garlic, thyme leaves, and red pepper flakes in a food processor.
- Add the roasted tomatoes and remaining 1 tbsp of olive oil to the food processor. Pulse 5-7 times until the mixture is coarse but well combined. Tip: For a smoother tapenade, pulse a few more times.
- Transfer the tapenade to a serving bowl. Let it sit for 5 minutes to allow the flavors to meld. Tip: This resting period enhances the depth of flavor.
- Serve immediately or refrigerate in an airtight container for up to 3 days. Tip: Bring to room temperature before serving for the best texture.
Gloriously chunky with a briny kick, this tapenade pairs perfectly with crusty bread or as a bold topping for grilled fish. Its bright acidity and herbaceous notes make it a standout condiment for any summer gathering.
Grape Tomato and Goat Cheese Tart
Kickstart your culinary creativity with this vibrant Grape Tomato and Goat Cheese Tart. It’s a flaky, creamy, and tangy masterpiece that’s as easy to make as it is impressive to serve.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1 cup soft goat cheese, at room temperature
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 pint grape tomatoes, halved
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Turn the dough out onto a lightly floured surface and roll it into a 12-inch circle. Transfer to a 9-inch tart pan, pressing gently into the bottom and sides. Trim any excess dough.
- In a medium bowl, mix the goat cheese, heavy cream, and thyme until smooth. Spread this mixture evenly over the bottom of the tart shell.
- Arrange the halved grape tomatoes cut side up over the goat cheese mixture. Drizzle with olive oil and sprinkle with black pepper.
- Bake for 30-35 minutes, or until the crust is golden and the tomatoes are slightly caramelized. Tip: Rotate the tart halfway through baking for even browning.
- Let the tart cool for 10 minutes before slicing. Tip: For clean slices, use a sharp knife dipped in hot water.
Crunchy crust meets creamy goat cheese and juicy tomatoes in every bite. Serve warm with a drizzle of balsamic glaze for an extra tangy kick.
Grape Tomato and Corn Salad
Kickstart your summer with this vibrant Grape Tomato and Corn Salad—bursting with freshness and ready in minutes. Perfect for picnics or a quick side, it’s a colorful celebration of seasonal produce.
Ingredients
- 2 cups grape tomatoes, halved
- 1 cup fresh corn kernels (from about 2 ears)
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh basil, chiffonade
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a large mixing bowl, combine the halved grape tomatoes and fresh corn kernels.
- Drizzle the extra-virgin olive oil and apple cider vinegar over the tomato and corn mixture.
- Sprinkle the sea salt and freshly ground black pepper evenly across the salad.
- Gently toss the salad to ensure all ingredients are well coated with the dressing.
- Fold in the fresh basil chiffonade just before serving to maintain its vibrant color and aroma.
Tip: For an extra burst of flavor, grill the corn on medium-high heat (400°F) for 10 minutes before removing the kernels.
Tip: Let the salad sit for 5 minutes after tossing to allow the flavors to meld together beautifully.
Tip: Serve chilled on a warm day for a refreshing contrast.
Crunchy corn meets juicy tomatoes in this salad, with a dressing that’s tangy and herby. Try topping it with crumbled feta for a salty twist or serve alongside grilled chicken for a complete meal.
Grape Tomato and Pesto Pizza
Bold flavors collide on this crispy, cheesy canvas—grape tomatoes burst, pesto shines, and every bite sings summer. No frills, just fire.
Ingredients
- 1 lb pizza dough, room temperature
- 1/2 cup basil pesto, homemade or high-quality store-bought
- 1 cup grape tomatoes, halved
- 8 oz fresh mozzarella, torn into small pieces
- 1/4 cup extra-virgin olive oil
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp cornmeal, for dusting
Instructions
- Preheat oven to 475°F with a pizza stone or inverted baking sheet inside for 30 minutes.
- On a lightly floured surface, stretch dough to a 12-inch round. Transfer to a cornmeal-dusted pizza peel or parchment paper.
- Spread pesto evenly over dough, leaving a 1/2-inch border. Scatter mozzarella and tomatoes on top.
- Drizzle with olive oil and season with salt and pepper. Slide pizza onto preheated stone or baking sheet.
- Bake for 10-12 minutes until crust is golden and cheese bubbles. Rotate pizza halfway for even cooking.
- Let cool for 2 minutes before slicing. Serve immediately.
Hot out of the oven, the crust crackles under the weight of molten cheese and juicy tomatoes. For a next-level twist, finish with a drizzle of aged balsamic or a sprinkle of chili flakes.
Grape Tomato and Beef Kebabs
Bold flavors meet in these Grape Tomato and Beef Kebabs—juicy, charred, and ready to steal the show at your next BBQ. Skewer up for a bite that’s bursting with freshness and rich, smoky goodness.
Ingredients
- 1 lb grass-fed beef sirloin, cut into 1-inch cubes
- 1 pint grape tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup finely chopped fresh basil
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F.
- Thread the beef cubes and grape tomatoes alternately onto skewers, leaving a small space between each piece for even cooking.
- In a small bowl, whisk together the olive oil, balsamic glaze, smoked paprika, sea salt, and black pepper.
- Brush the kebabs generously with the marinade, ensuring each piece is coated.
- Place the kebabs on the grill. Cook for 4 minutes per side for medium-rare, or until desired doneness is achieved.
- Remove the kebabs from the grill and let them rest for 3 minutes to allow the juices to redistribute.
- Sprinkle the chopped fresh basil over the kebabs before serving.
Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Tip: For extra flavor, marinate the beef cubes in the olive oil mixture for up to 2 hours before skewering. Tip: Use a meat thermometer to ensure the beef reaches an internal temperature of 135°F for medium-rare.
Wow your guests with kebabs that offer a perfect contrast of tender beef and pop-in-your-mouth tomatoes. Serve over a bed of wild rice or alongside a crisp arugula salad for a complete meal that’s as visually stunning as it is delicious.
Grape Tomato and Zucchini Noodles
Rethink your pasta game with this vibrant, veggie-packed twist. Grape tomatoes burst with sweetness, while zucchini noodles keep it light and fresh—ready in minutes.
Ingredients
- 2 cups grape tomatoes, halved
- 3 medium zucchinis, spiralized into noodles
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chiffonade
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add minced garlic and red pepper flakes, sautéing until fragrant, 30 seconds.
- Introduce grape tomatoes, cooking until they begin to soften and release juices, 3-4 minutes.
- Tip: For deeper flavor, let tomatoes slightly caramelize.
- Add zucchini noodles, tossing gently to coat in the tomato mixture, cooking for 2 minutes until just tender.
- Tip: Avoid overcooking to maintain noodle texture.
- Season with sea salt and black pepper, then remove from heat.
- Fold in fresh basil and sprinkle with Parmesan cheese before serving.
- Tip: Serve immediately for the best texture and warmth.
Fresh and lively, this dish offers a crisp bite with a hint of spice. Elevate it with a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for extra crunch.
Grape Tomato and Eggplant Parmesan
Absolutely nobody does comfort like this Grape Tomato and Eggplant Parmesan—crispy, cheesy, and packed with flavor.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup grape tomatoes, halved
- 1 cup all-purpose flour
- 2 pasture-raised eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 cup marinara sauce
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to season
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Dredge eggplant slices in flour, dip in beaten eggs, then coat with a mixture of panko and Parmesan cheese.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
- Top each eggplant slice with marinara sauce, grape tomatoes, and mozzarella cheese.
- Bake for 15 minutes, or until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Rich in texture and flavor, this dish offers a crispy exterior with a melt-in-your-mouth center. Serve it over a bed of arugula for a peppery contrast or alongside a glass of Chianti for a full Italian experience.
Grape Tomato and Lentil Soup
Overflowing with vibrant flavors, this Grape Tomato and Lentil Soup is a hug in a bowl. **Blitz** fresh ingredients into a silky-smooth texture that’s both hearty and refreshing.
Ingredients
- 1 cup French green lentils, rinsed
- 2 cups grape tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 4 cups vegetable stock, low-sodium
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 cup fresh basil leaves, chiffonade
- Sea salt, to finish
Instructions
- **Heat** olive oil in a large pot over medium heat until shimmering, about 1 minute.
- **Sauté** onion and garlic until translucent, 3-4 minutes, stirring frequently to avoid burning.
- **Add** grape tomatoes, cooking until they begin to burst, about 5 minutes. Tip: A splash of stock can deglaze the pot for extra flavor.
- **Stir in** lentils, smoked paprika, and cumin, coating evenly with the tomato mixture.
- **Pour in** vegetable stock, bringing to a boil before reducing to a simmer. Cover and cook for 25 minutes, or until lentils are tender.
- **Blend** half the soup until smooth for a creamy texture, then return to the pot. Tip: For a chunkier soup, skip blending.
- **Fold in** basil just before serving to preserve its bright color and flavor.
- **Season** with sea salt, adjusting as needed. Tip: Always taste before adding more salt.
Zesty and velvety, this soup pairs perfectly with a crusty sourdough or a dollop of Greek yogurt. **Drizzle** with olive oil and a sprinkle of smoked paprika for an Instagram-worthy finish.
Grape Tomato and Herb Focaccia
Perfect for picnics or a quick snack, this Grape Tomato and Herb Focaccia brings summer to your table with minimal fuss and maximum flavor.
Ingredients
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 1/4 cups warm water (110°F)
- 1 tbsp active dry yeast
- 1 tbsp granulated sugar
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 tsp fine sea salt
- 1 cup grape tomatoes, halved
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp flaky sea salt
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
- Add flour, olive oil, and fine sea salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425°F. Punch down dough and press into a greased 9×13 inch baking sheet.
- Dimple the dough with your fingers, then scatter grape tomatoes, rosemary, and thyme over the top. Drizzle with olive oil and sprinkle with flaky sea salt.
- Bake for 20-25 minutes until golden brown. Tip: For a crispier crust, place a pan of water on the oven’s lower rack during baking.
- Let cool on a wire rack for 10 minutes before slicing. Tip: Use a pizza cutter for clean, easy slices.
Mouthwatering and aromatic, this focaccia boasts a chewy interior with a crisp, golden crust. Serve it warm with a drizzle of balsamic glaze or alongside a charcuterie board for an effortless appetizer.
Conclusion
Vibrant and versatile, this roundup of 21 grape tomato recipes offers something for every taste and occasion. From fresh salads to hearty mains, these dishes celebrate the humble grape tomato in all its glory. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.