Tomatoes Cherry

tomatoes cherry Recipes


Availability: August-September

Storage tips: Store at room temperature.

How to eat: Cherry tomatoes are wonderfully sweet snacks just popped right into your mouth out of the pint. They can also be used as a garnish on salads or in all of the ways you use regular tomatoes.  Making a sauce out of just cherries is extra sweet!

How to preserve:  Best: make a sauce out of them and freeze it!  Or make them into a salsa!

Or make them into quick pickles, see below!

Or dehydrate them!  They're great that way as snacks or in winter salad dressings or winter soups.

These are amazing!  And easy!

  • One pint cherry tomatoes, green stems discarded
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

  • 1 pound cherry tomatoes, (heaping pint)
  • ½ cup onion, chopped
  • 1-2 hot peppers, poblano, jalapeno, etc.
  • Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

  • ¼ tsp cumin
  • 1/8 tsp oregano
  • salt and pepper to taste
  • fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled. 

  • 1 tablespoon balsamic vinegar
  • salt, to taste
  • 3 T olive oil
  • 3 tablespoons pine nuts, or other nut of choice (I used pecans)
  • 8-10 cherry tomatoes, quartered
  • 6 fresh or dried figs, cut into quarters (see note for using dried)
  • 1 ounce crumbled blue cheese, or more to taste
  • optional: 1 teaspoon fresh basil or thyme leaves
  • Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.