RECIPES WITH CHERRY TOMATOES

Blend a bit of basil with a pinch of salt and oil.
Wash the tomatoes, cut the top part and empty them, salt them and turn them upside down to drain.
Put in the blender the breadcrumbs, pine nuts, peeled garlic, parsley, a little basil, a pinch of salt and pepper and blend; add the pine nuts and oil enough to get a soft mixture.
Distribute it over the tomatoes, place them in a preheated oven at 180 degrees and cook the tomatoes for a few minutes, until their surface is slightly gratin.
Cook the pasta in salted water, drain it ‘al dente’ (so that it is firm when eaten), season it with the tomatoes split in half, the grated ricotta and oil with basil.

Clean the onions and simmer them for 3 minutes in boiling salted water, drain and cut them in half. Arrange the sea bream fillets in a baking pan lined with parchment paper, place over the halved cherry tomatoes, the olives, onions and green pepper, drizzle with oil and season with salt. Cook the sea bream in a preheated oven at 180 degrees for 10-15 minutes.

Fillet the anchovies and clean them, separate the fillets and sprinkle them with salt and pepper. Cut the tops of the tomatoes, empty them using a corer, lightly salt and flip them over. Remove the crust of the sliced bread, put it in the blender with the herbs and blend. Roll the anchovy fillets, turn the tomatoes and put inside each of them a fillet, spread the bread with herbs on them, drizzle with a little oil and place them in a preheated oven at 200 degrees for 5 minutes; serve hot or warm.

Cut the tomato tops, empty, salt and turn them upside down. Finely chop the bread, mozzarella, tomato tops, basil and chili pepper; put the ingredients in a bowl, season with salt and pepper and 2 tablespoons Grana Padano cheese. Fill the tomatoes. Roll out the shortcrust pastry and line a cake tin with it. In a bowl, lightly beat the eggs with the cream, the remaining Grana cheese and a pinch of salt and pepper. Distribute the tomatoes into the cake tin and pour the egg and cream mixture. Place the pan in the oven at 180° and bake the tart for 40 minutes until the top is lightly browned. Serve hot.