The first little batch of little grape tomatoes landed in my farm box a few weeks ago, and wow were they delicious. Sweet and juicy, a pop of sunshine on an otherwise dreary day. They also made me really excited for warmer weather, when I know tomatoes big and small will start pouring in.

Thankfully, tiny tomatoes, such as cherry and grape, are widely available at the grocery store for much of the year. So even if it’s still a bit early for your local market, you can enjoy them in these handpicked dishes from our archives.


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Tortellini Salad With Asparagus and Basil Dressing. Cherry or grape tomatoes get paired with spring favorite asparagus in this pesto-inspired dish that is great at room temperature. Fresh or frozen cheese tortellini simplify the prep.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Ginger Turmeric Chickpeas With Roasted Cherry Tomatoes. A quick roast concentrates the tomato flavor and collapses them into tender, juicy orbs. This is something to throw together on harried weeknights, thanks to pantry savior canned chickpeas.



(Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie Benwick/The Washington Post)

Roasted Salmon With Fennel and Tomatoes. A medley of colorful tomatoes, za’atar-coated salmon and wedges of fennel make for a stunning table presentation.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Peach Roasted Chicken With Tomato Salad. Bookmark this recipe for when we start getting inundated with summer peaches. The cherry tomato salad the chicken rests on includes Marcona almonds, ginger, parsley and shallot.



(Stacy Zarin Goldberg for The Washington Post)

Polenta With Basil and Roasted Cherry Tomatoes. You can whip up this pantry-friendly meal in about 20 minutes. It features the unbeatable flavor trio of tomatoes, basil and Parmigiano-Reggiano cheese.



(Jennifer Chase for The Washington Post)

Bulgur Salad With Spinach, Tomatoes and Herbs. This healthful dish is very close in spirit to tabbouleh, with extra nutrition coming from the baby spinach. Eat it as a light main course or pair it with some other Middle Eastern fare as part of a spread.



(Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Hummus With Seared Shiitakes, Tomato and Basil. Well, what do you know? An option that would go perfectly with the bulgur salad. We highly recommend making your own speedy hummus, but of course you can use your favorite store-bought version instead.

More from Voraciously:

4 tips to help you get the most out of that farm box or CSA share produce

Go grocery shopping every two weeks? You can — and without hoarding.

How to safely reheat all those leftovers without ruining them

How to make substitutions for spices, herbs, dairy and meat in your everyday cooking