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3 recipes · 21 Oct 2026

What to make with cherry tomatoes

A punnet of cherry tomatoes on the turn is a sauce waiting to happen. Three ways to use them up.

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Cherry tomatoes go sweet and jammy in a hot pan or oven, so even slightly soft ones are worth cooking: burst into a quick pasta sauce, roasted next to chicken, or baked on pastry.

Each recipe below started from a different fridge. Cheffify picked the dish and listed what is worth adding.

Blistered Cherry Tomato Spaghetti
AI-generated photo. Your dish will look a little different.

Blistered Cherry Tomato Spaghetti

  • 15 min
  • Serves 2
  • 480 kcal a serving
  • Easy
  • Italian

A fresh, quick pasta dish where the tomatoes burst to create their own light sauce, perfectly complemented by fragrant garlic and basil.

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Made with Cheffify’s AI from these ingredients

In the fridge cherry tomatoes, spaghetti, garlic, fresh basil, parmesan

Used from the fridge
cherry tomatoesspaghettigarlicfresh basilparmesan
From the pantry
olive oilsaltblack pepperred pepper flakes

Ingredients

  • 200g spaghetti
  • 300g cherry tomatoes
  • 3 cloves garlic
  • 1 handful fresh basil
  • 30g parmesan

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
480 kcal
Protein
15 g
Carbs
65 g
Fat
18 g

Per serving, estimated by AI.

Method

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced garlic and a pinch of red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Add the cherry tomatoes to the skillet with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, creating a natural sauce.
  4. Reserve a small cup of pasta water, then drain the spaghetti. Add the pasta directly into the skillet with the tomatoes.
  5. Toss everything together over low heat, adding a splash of the reserved pasta water if it looks dry. Remove from heat.
  6. Stir in the fresh basil leaves and grated parmesan cheese. Serve immediately.

Tip To make the sauce silkier, toss the pasta vigorously in the skillet with the tomatoes and a tiny bit of the starchy pasta water; this emulsion helps the sauce cling to the noodles.

One-Pan Mediterranean Chicken Thighs
AI-generated photo. Your dish will look a little different.

One-Pan Mediterranean Chicken Thighs

  • 40 min
  • Serves 2
  • 450 kcal a serving
  • Easy
  • Mediterranean

This simple, rustic traybake lets the chicken thighs roast until crispy, while the tomatoes and olives burst into a savory, jammy sauce.

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Made with Cheffify’s AI from these ingredients

In the fridge cherry tomatoes, chicken thighs, red onion, black olives, garlic

Used from the fridge
cherry tomatoeschicken thighsred onionblack olivesgarlic
Worth buying (optional)
  • + dried oregano adds classic Mediterranean aroma
  • + crusty bread perfect for soaking up juices
From the pantry
olive oilsaltblack pepper

Ingredients

  • 4 chicken thighs
  • 250g cherry tomatoes
  • 1 red onion
  • 50g black olives
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Allergens: none of the common ones in this ingredient list. Check the labels on stock, sauces and spice mixes.

Calories
450 kcal
Protein
35 g
Carbs
12 g
Fat
28 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F).
  2. Cut the red onion into thick wedges and thinly slice the garlic cloves.
  3. Place the chicken thighs in a large roasting tin, skin-side up. Arrange the red onion wedges, cherry tomatoes, and black olives around the chicken.
  4. Drizzle everything with olive oil and sprinkle generously with salt and black pepper. Scatter the sliced garlic over the top.
  5. Roast in the oven for 30–35 minutes. The chicken is cooked when it reaches 74°C (165°F) in the thickest part and the skin is golden and crispy.
  6. Remove from the oven and let rest for 5 minutes before serving directly from the pan.

Tip If your chicken skin isn't crispy enough, turn on the broiler for the last 2 minutes of cooking, but watch it closely so the garlic doesn't burn.

Rustic Tomato and Cheddar Puff Pastry Tart
AI-generated photo. Your dish will look a little different.

Rustic Tomato and Cheddar Puff Pastry Tart

  • 30 min
  • Serves 4
  • 380 kcal a serving
  • Easy
  • French-inspired

A simple, golden-brown puff pastry tart topped with melted cheddar, bursting cherry tomatoes, and fresh basil. It makes for a perfect, easy lunch.

Save this recipe — free

Made with Cheffify’s AI from these ingredients

In the fridge cherry tomatoes, puff pastry, cheddar, eggs, fresh basil

Used from the fridge
cherry tomatoespuff pastrycheddareggsfresh basil
Worth buying (optional)
  • + Dijon mustard Adds nice tang to pastry base
From the pantry
saltblack pepperolive oilgarlic

Ingredients

  • 1 sheet puff pastry
  • 250g cherry tomatoes
  • 150g cheddar
  • 1 large eggs
  • 1 handful fresh basil
  • 1 clove garlic

Allergens: contains milk, egg, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
380 kcal
Protein
12 g
Carbs
25 g
Fat
28 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Roll out the puff pastry onto the baking sheet. Score a border about 2cm from the edge with a knife, being careful not to cut all the way through.
  3. Grate the cheddar and spread it evenly inside the border of the pastry. Slice the cherry tomatoes in half and arrange them cut-side up on top of the cheese.
  4. Finely mince the garlic and sprinkle it over the tomatoes. Season lightly with salt and pepper.
  5. Whisk the egg in a small bowl and brush the edges of the pastry with it. Bake for 20-25 minutes until the pastry is puffed and golden brown.
  6. Remove from the oven, scatter with fresh basil leaves, and serve warm. Ensure the egg wash is fully baked until the pastry is golden and set.

Tip Prick the center of the pastry dough with a fork before adding toppings to keep it from puffing up too much in the middle while baking.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Large tomatoes
Cut them into chunks; they release more juice, so cook the sauce a few minutes longer.
Canned cherry tomatoes
Great for the pasta; skip them for the tart.
No puff pastry
Bake the tomatoes, eggs and cheese in a dish as a crustless frittata.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilsaltblack pepperred pepper flakesgarlic

Good to know

  • Keep tomatoes out of the fridge until they are ripe: cold dulls their flavour. Once soft, cook them.
  • Chicken is safe at 74°C (165°F) in the thickest part, with clear juices. USDA safe minimum internal temperatures

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

Open your fridge

How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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