5 Ways + A Bonus for Using Cherry Tomatoes

Jul 2

5 WAYS TO USE CHERRY TOMATOES

They're abundant right now, and they keep well in the fridge — here's how to use them up

Cherry tomatoes are at their peak this time of year, and unlike many summer vegetables, they hold up well in the refrigerator — so stocking up doesn't mean racing to use them before they spoil. Here are five easy ways to work through a full basket.

1. SLICE FRESH INTO SALADS

Halve or quarter them and toss into any green salad for a burst of juicy sweetness and color. No cooking required, and they hold their shape and flavor far better than slicing a large tomato ahead of time.

2. ADD TO A SNACK TRAY

Keep them whole and add them to a snack tray alongside cheese, crackers, and cucumber slices. They're an easy, no-prep way to add a serving of vegetables to snack time.

3. SIMMER WITH BROTH AND HERBS OVER PASTA

Heat whole cherry tomatoes in a little broth with garlic and fresh herbs until they soften and burst, then spoon over pasta. It's a quick, light sauce that comes together faster than a traditional marinara.

4. ROAST INTO CANDIED CHERRY TOMATOES

Roast in the oven until they shrivel and caramelize, concentrating their natural sweetness. Candied cherry tomatoes are excellent on their own, tossed with pasta, or piled onto crostini.

5. TOSS INTO A NO-COOK SALSA OR BRUSCHETTA TOPPING

Halve and mix with diced onion, garlic, olive oil, and fresh basil for a quick bruschetta topping or salsa. It's ready in minutes and makes use of a large handful at once.

BONUS: CAPRESE SKEWERS

Thread whole cherry tomatoes onto small skewers with a cube of fresh mozzarella and a basil leaf, then finish with a drizzle of olive oil or balsamic glaze. It's a five-minute, no-cook appetizer or snack-tray upgrade that turns the same basket of tomatoes into something party-ready.

STORAGE TIP: Cherry tomatoes keep well in the refrigerator for a week or more. For the best flavor, let them come to room temperature before eating — cold temperatures dull their natural sweetness.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

5 Ways + A Bonus for Using Cherry Tomatoes

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