Consumption. In pies, salads, or roasted... Recipe ideas with cherry tomatoes

Cherry tomatoes are ideal for a healthy aperitif. But believe Thérèse, with a drizzle of olive oil and a little coarse salt, they're even better. David makes skewers with halved cherry tomatoes and a ball of mozzarella in the middle, then pours a mixture of honey, balsamic vinegar, and sesame seeds over everything.

Queen of summer, the cherry tomato is now used in every dish. It can be enjoyed both raw and cooked. "I eat a lot of them, I love them," smiles Djamila, whom we met early in the morning at the market. "They have more flavor than other tomatoes and they look prettier on the plate," she explains. She prefers them with just a little salt.

But otherwise, "in a salad with avocado and white onions, they add a nice touch of color." And when she cooks rice, she adds them to the tomato sauce for a delicious treat. At Aïda's, the cherry tomatoes are simply sautéed in olive oil to be served with pasta. "It's very simple, my husband makes them often and loves them."

Philippine makes her own tomato sauce for her homemade pizzas with cherry tomatoes "simply because it's better." But she also loves candied cherry tomato tarts. "You first put the tomatoes in a 160°C oven with olive oil, garlic, thyme, and a little sugar. Then, you put them in a mold with pastry on top to make a tatin," she explains.

Guénaëlle also tried her hand at a cherry tomato tatin. But at home, the tomatoes are first "fried in a pan with balsamic vinegar and a little brown sugar. It's delicious served with burrata." Another tart, this time suggested by Guillemette: the cherry tomato and basil tart. But she also likes cherry tomatoes in a crumble version: "Just make a savory crumble by replacing the sugar with Parmesan."

Even easier, or at least requiring less work, are Lorraine's roasted cherry tomatoes with ricotta and basil. "In a dish, you put the whole ricotta in the center, the cherry tomatoes around it, with a drizzle of olive oil, a good seasoning, a half hour in the oven and it's ready," she explains. Eat it as is or with linguine. And if you have a griddle and a little more budget, Lorraine recommends "prawns flambéed with whiskey, cherry tomatoes and garlic." This is something to enjoy all summer long.