By Gretchen McKay, Pittsburgh Post-Gazette

There is something about cherry tomatoes that tomato lovers find irresistible.

Perfectly portioned for one juicy bite, they’re an adorable fruit. They’re also so sweet and intensely flavored that they make a great afternoon snack when plucked off the vine, still warm from the sun. Even our dog Harry couldn’t resist the tiny tomato’s charms, eating whatever Sun Golds he could reach as they ripened in planters on my patio.

While they often end up in salads, cherry tomatoes also work wonderfully in simple pan sauces because their thin skin allows them to cook down quickly in the oven or on the stovetop. Got 20 minutes, some garlic and olive oil and a heavy saute pan? In about the time it takes to cook and drain a pot of pasta, you’ve got dinner.

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