Five recipes to use cherry tomatoes
Jonathan Levitt for The Boston Globe
This trendy but hearty little grain makes an excellent source of protein and texture when preparing vegetarian entrees and is a budget-friendly option to most meat mains.
Cook the little cherry or grape shapes in a skillet of hot oil to concentrate their sweetness and break down their skins. Serve them on top of rigatoni with peppery raw arugula, fresh ricotta, and pieces of crispy bread browned in hot oil. All of these things taste good on their own, and even better when combined one forkful at a time.