Roasted Cherry Tomatoes Recipe for Flavorful Side Dish

Cherry tomatoes are a kitchen workhorse: sweet enough to snack on, flavorful enough to build into sauces, and sturdy enough to roast until jammy. They shine year-round but are especially at their peak in summer.

What Are Cherry Tomatoes?

Named for their small size and sweet flavor, cherry tomatoes are technically a fruit. They vary from thumbnail-sized to about golf-ball size and appear in colors ranging from deep red and orange to yellow, green, and very dark purple. Most are round, though oblong and pear-shaped types are common. Though they seem modern, cherry tomatoes trace back thousands of years to South America in regions now known as Peru and Ecuador.

Cherry Tomatoes vs. Grape Tomatoes

Grape tomatoes are the closest substitute: they look similar but are more oblong, firmer, and slightly less sweet than cherry tomatoes. Grape tomatoes usually keep longer, and in most cooked dishes and salads you can swap them interchangeably. When eaten raw, cherry tomatoes often feel softer and taste sweeter.

How to Choose Cherry Tomatoes

Pick firm, brightly colored tomatoes with smooth, taut skin. In prepackaged containers, avoid any with splits, wrinkling, or mold. In the garden, harvest when color is even and the fruit comes off the vine easily—those signs indicate they are ripe and ready.

How to Store Cherry Tomatoes

Store cherry tomatoes at room temperature away from direct sunlight. Refrigeration slows ripening but can make their texture mealy; keep them on the counter until you plan to use them. Wash just before eating or cooking to preserve quality.

How to Ripen Cherry Tomatoes Quickly

Speed ripening by placing underripe tomatoes in a paper bag at room temperature. The bag traps ethylene gas and helps them ripen faster. Adding an apple or banana to the bag increases ethylene and shortens the time even more.

How to Cook Cherry Tomatoes

While delicious raw, cooking cherry tomatoes intensifies and concentrates their flavor, which is especially helpful if they aren’t fully ripe. Roasting and sautéing are the most common techniques. Because they have a high skin-to-flesh ratio, cherry tomatoes aren’t the first choice for smooth sauces unless you pass them through a food mill after cooking.

Cooking methods:

• Roasting: Toss with olive oil, salt, and pepper and roast at 400°F for 20–25 minutes until they become caramelized and jammy. Halving them speeds caramelization by exposing more flesh to the heat.
• Slow roasting/confit: Roast at 275–300°F for 1½ to 2 hours until the tomatoes collapse into candy-like concentrated bites ideal for spreading on bread or stirring into pasta.
• Broiling/blistering: Place under high heat for 5–8 minutes to achieve smoky char while keeping texture intact.
• Sautéing: Cook a few minutes in a hot pan with olive oil and garlic until they burst and create a quick pan sauce.

How to Freeze Cherry Tomatoes

Freezing is a simple way to preserve a surplus of cherry tomatoes. Keep in mind frozen tomatoes are best used in cooked dishes because freezing changes the raw texture.

1. Select firm, unblemished tomatoes.
2. Wash and dry completely.
3. Arrange in a single layer on a rimmed baking sheet so they don’t touch.
4. Freeze until solid, at least two hours.
5. Transfer to an airtight freezer bag or container, remove excess air, label, and store for up to six months.
6. Thaw at room temperature before adding to cooked recipes.

FAQs

How to Cook Cherry Tomatoes: Everything you need to know about choosing, storing, preparing and cooking cherry tomatoes – plus recipes!

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