In the October 2009 issue of Burke’s Backyard magazine, on sale now nationally, our Kitchen Garden special feature is all about growing vegies and fruits in pots – and cherry tomatoes are a wonderful choice for containers (or growing in the ground, for that matter).
Inside the October issue of Burke’s Backyard magazine, Tracy Rutherford has a superb recipe for Pasta with Prawns and Roasted Cherry Tomatoes. It’s quick and easy to make and has that real tomato flavour that you always get with cherry tomatoes.
For Don Burke’s 2UE listeners, we have another cherry tomato recipe for you to try – but this one has a tangy Asian flavour that makes it an ideal salad to serve at an Asian-flavoured barbecue.
Thai-style Cherry Tomato Salad
1 dessertspoon lime juice
1 dessertspoon fish sauce
1 dessertspoon water
1 good pinch sugar
250g cherry tomatoes, cut in half
1/2 small red onion, finely sliced
1 tablespoon chopped fresh coriander leaves
Optional: I red chilli, deseeded and finely sliced
1. Combine the lime juice, fish sauce, water and sugar in a small screwtop jar. Shake to combine and dissolve the sugar. Let it stand a few minutes, then shake again.
2. Slice the tomatoes and arrange in wide, shallow bowl. Scatter over the onion and coriander leaves, plus the chilli, if using it. Drizzle with the dressing, toss lightly and serve as a salad at an Asian-flavoured barbecue.
Plus: for even more cherry tomato recipes and growing tips, click here