The photo above was taken today. I know it must still be freezing in the northern hermisphere but, here in the tropics, it’s the best season for grilling. Or, perhaps, our decision to do outdoor grilling was the result of rewatching — much too often — Korean Porkbelly Rhapsody and Hanwoo Rhapsody on Netflix.
So, last night, it was decided that today’s dinner would be grilled meat. As the sun set, the temperature started to dip, and that was the signal for my husband to fire up the grill. Our younger daugher, Alex, and I had marinated and skewered small pieces of pork belly earlier, and all we needed was a side dish. Why not grilled skewered vegetables? Cherry tomatoes, bell peppers and red onions would be lovely.
Cherry tomatoes are not regular tomatoes. They are small even when fully ripe. Why do they stay that way?
- Nature. The well-accepted explanation is that wild tomatoes cross-pollinated with domesticated varieties and the result was the cherry tomato. But that’s not the cherry tomato that we know today.
- Genetic engineering. The ones we find in the market and supermarkets today are genetically modified organisms (GMOs).
If you’re into organic food and the idea of consuming a fruit-vegetable that has a 99% chance of being a GMO is abhorrent, you don’t have to see the list below of some of the dishes I have created that include cherry tomatoes among the ingredients.
But if you just like good food, here’s the list.