10 Jul Cherry Tomatoes (Storage + Cooking Tips)
Store tomatoes at room temperature as refrigeration may cause them to lose flavor and develop a mealy texture. Keep in a vented package (such as the pulp baskets they are often delivered in) out of direct sunlight. Tomatoes let off a high amount of ethylene gas which speeds the ripening process, so don’t keep near other fruits or vegetables that spoil easily. Also be sure to check tomatoes regularly as one spoiled tomato can cause the rest to go bad very quickly.
Enjoy them fresh (our favorite)!
Add to salads
Cherry tomatoes can be preserved in a number of ways, including freezing and dehydrating. You can also can tomatoes, but if you choose to do so please follow a trusted recipe to make sure you add enough acidity for safe storage.
To freeze, wash and dry cherry tomatoes and lay out on a baking sheet in a single layer. Let freeze for at least 2 hours, then transfer to a freezer-safe airtight container for long-term storage. Keep in mind that frozen cherry tomatoes will lose their plump texture, so they are best used for recipes in which they will be cooked.
You can also slow-roast your cherry tomatoes before freezing. Cut tomatoes in half, drizzle with olive oil, salt, and pepper, then roast at 300 degrees F for about two hours (check every half hour to make sure they don’t burn). Let cool, then transfer to a freezer-safe airtight container and freeze.
Dehydrated cherry tomatoes can be added to pastas, pizzas, salads, and more throughout the winter months. Cut tomatoes in half and place cut-side up on your dehydrator until most of the moisture is gone. If you don’t have a dehydrator you can slow-roast in the oven. Bake the tomatoes cut-side up at the lowest temperature setting for about 3 hours or until most of the moisture is gone (this may take longer depending on the size and moisture content of your tomatoes). Store dried tomatoes in an airtight container at a cool temperature.