Cherry tomatoes
Small, juicy tomatoes with a sweet flavour that add colour, freshness and a subtle acidity to salads, side dishes and cold dishes.
What it offers and why to use it
Small, juicy tomatoes with a sweet flavour that add colour, freshness and a subtle acidity to salads, side dishes and cold dishes. Wash, dry and remove any inedible parts. Uniform cutting improves cooking; they can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
Vegetable flavour that changes with ripening and becomes sweeter and more concentrated when roasted or sautéed.
From shopping to cooking
Choose
When buying cherry tomatoes, look for firm pieces of the correct variety, with a uniform colour, healthy skin and no bruising, deep wrinkles, mould or watery patches.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well covered and consume within a few days.
Prepare
Wash, dry and remove any inedible parts. Uniform cutting improves cooking; they can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
How to make the most of it
Good pairings
Combine with olive oil, garlic, onion, tomatoes, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
If you don't have cherry tomatoes, substitute with a similar-textured and moist vegetable, adjusting the cooking to avoid making the dish too watery or dry.
Recipes with cherry tomatoes
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