If you've got a countertop covered in cherry tomatoes and no plan for them, these cherry tomato recipes are exactly what you need. Whether they came from your garden, a farmers market haul, or a too-big grocery store container, cherry tomatoes are one of the easiest summer ingredients to cook with. This post walks through my favorite ways to use them, from quick raw snacking to roasting them down into something rich and saucy.
This post covers the best ways to use fresh cherry tomatoes, from raw preparations to roasting and cooking them into sauce. It's for home cooks who have an abundance of cherry tomatoes from the garden or the store and want simple, flavorful ways to use them up. You'll find practical cooking methods, a personal tip on getting the most flavor out of a roast, and answers to the most common questions people search about cherry tomatoes. The goal is to give you enough ideas that you never let a container of cherry tomatoes go to waste again.
You'll love these cherry tomato recipes
Cherry tomatoes are one of the most versatile ingredients in my kitchen during the summer. They're sweeter and less watery than a big slicing tomato, which means they hold their flavor whether you eat them raw, roast them, or cook them down into a sauce.
Easy Cherry Tomato Recipes for Summer
Cherry tomatoes are also great in pasta, whether you're cooking them down into a light, garlicky sauce or tossing whole roasted ones in at the end so they stay plump. They hold up well in the fridge for snacking, and they freeze well too, so you can stretch a big harvest or a good grocery store deal well past one meal. However you use them, a little olive oil, garlic, and fresh herbs go a long way.
This cherry tomato sauce is going to be your new favorite way to use up a pint of cherry tomatoes. It's a simple pasta sauce made with just a handful of ingredients, and it comes together in one pan in about 20 minutes. If you've got cherry tomatoes from the farmers' market or your own garden, this is the recipe to make with them.
Looking for the ultimate cold pasta salad to serve at your next summer gathering? This Ditalini pasta salad is a crowd pleaser packed with flavor, texture, and just the right amount of crunch. Whether you're prepping for a family cookout, bringing a dish to a potluck, or planning easy lunches for the week, this creamy ditalini pasta recipe checks all the boxes.
Sweet and savory tomato bacon jam made with fresh tomatoes and smoky bacon. Perfect for burgers, sandwiches, crackers, and cheese boards.
Rustic Roasted Cherry Tomato Pizza combines roasted tomatoes, fresh mozzarella cheese, basil, and a crispy pizza crust for a one-of-a-kind homemade pizza.
This whipped feta dip with roasted tomatoes is the best appetizer - and so pretty! Scoop it with crackers or slather it onto crostinis.
Nothing is as awesome as a sweet, juicy, summer tomato! But you don't have to wait for summer to make this fresh cherry tomato pico de gallo.
FAQs
What can I make with a lot of cherry tomatoes?
Roast them, turn them into pasta sauce, or toss them into salads with fresh herbs and cheese. You can also pickle them, blend them into soup, or freeze a batch whole or roasted so you have them ready for later.
Do you need to cut cherry tomatoes before cooking them?
Yes, cutting them in half before roasting is best. Whole cherry tomatoes tend to burst unevenly in a hot oven, so halving them helps steam escape and gives you a more consistent, jammy result.
Can you eat cherry tomatoes raw?
Yes, cherry tomatoes are perfectly safe and delicious eaten raw. Just rinse them, pull off the stems, and enjoy them on their own, in a salad, or on a snack board.
How long do roasted cherry tomatoes last in the fridge?
Roasted cherry tomatoes keep well in an airtight container in the fridge for about 4 to 5 days. For longer storage, freeze them in a flat layer for up to 3 months.
What's the best way to store fresh cherry tomatoes?
Keep fresh cherry tomatoes at room temperature, away from direct sunlight, rather than in the fridge. Cold temperatures dull their flavor and make the texture mealy, so a bowl on the counter is best until you're ready to use them.
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