cherry tomatoes recipe

The Best cherry tomatoes recipe

Grilled Cherry Tomatoes with Basil and Garlic

4.7 from 944 votes

A simple yet flavorful dish featuring juicy cherry tomatoes grilled to perfection, enhanced with fresh basil, garlic, and a drizzle of olive oil. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Tomatoes

• 200g cherry tomatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

For the Garnish

• 1 bunch fresh basil, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

👨‍🍳Directions

1. 1
   Preheat the grill or grill pan to medium-high heat. Clean and dry the tomatoes thoroughly.
2. 2
   Halve the cherry tomatoes lengthwise and brush both halves with olive oil. Sprinkle lightly with salt and pepper.
3. 3
   Place the tomatoes cut-side down on the grill and cook for 3-4 minutes per side until they are slightly charred and tender.
4. 4
   Remove from the grill and let them cool slightly. In a small bowl, mix olive oil, balsamic vinegar, minced garlic, and chopped basil.
5. 5
   Drizzle the grilled tomatoes with the garlic-balsamic mixture and toss gently to coat. Serve warm or at room temperature.

🔧Equipment

• Grill or grill pan
• Cutting board
• Knife
• Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8.5💛Saturated Fat: 1.2❤️Cholesterol: 60mg🧂Sodium: 120🌾Total Carbs: 10🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 2

📝Notes

Tips

• For extra flavor, add a pinch of red pepper flakes or a sprinkle of Parmesan cheese.
• You can also roast the tomatoes in the oven at 400°F (200°C) for 15-20 minutes instead of grilling.
• Use cherry tomatoes of varying colors for added visual appeal.

❓ Frequently Asked Questions About Grilled Cherry Tomatoes with Basil and Garlic

How do I know if cherry tomatoes are ripe for cooking?

When selecting cherry tomatoes for cooking, look for ones that are fully colored—typically deep red, yellow, or orange—with a slightly soft but firm texture. Avoid tomatoes that are overly soft, mushy, or have a dull appearance, as these may be overripe. If you’re unsure, gently press the center of the tomato; it should yield slightly but not collapse. Freshness also matters; cherry tomatoes should feel heavy for their size and have a crisp snap when bitten into.

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Can I substitute regular tomatoes for cherry tomatoes in this recipe, and if so, what adjustments should I be made?

Yes, you can substitute regular (heirloom or Roma) tomatoes, but the texture and flavor will differ. For a closer match to cherry tomatoes, use 1 cup of diced regular tomatoes (about 2-3 medium tomatoes) for every 1 cup of cherry tomatoes. If using Roma tomatoes, blend them slightly to mimic the juicy texture of cherry tomatoes. If you’re making a sauce or stew, the larger pieces will still work but may require simmering longer to break them down. For salads or fresh dishes, finely chop or dice them to avoid a chunky texture.

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What’s the best way to store cherry tomatoes after cooking to prevent them from turning mushy or losing flavor?

Once cooked, cherry tomatoes should be stored properly to maintain texture and flavor. Let them cool completely before transferring them to an airtight container. Store them in the fridge for up to 3–4 days. For longer storage (up to a week), you can freeze them: blanch them in boiling water for 30–60 seconds, cool in ice water, and pack them in a sealed container or freezer bag. When reheating, thaw in the fridge first or cook directly from frozen (add a splash of water or broth to prevent drying).

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Why do some cherry tomatoes taste bitter or sour when cooked, and how can I avoid this?

Cherry tomatoes can develop bitterness or sourness when overcooked due to their high acidity and delicate skin. To prevent this:
1. Cook quickly—simmer or sauté for the minimum recommended time (usually 3–5 minutes for whole tomatoes, less for diced).
2. Use ripe tomatoes—unripe tomatoes are more acidic and may taste sour. Choose fully colored, firm tomatoes.
3. Balance flavors—add acidity (like lemon juice, vinegar, or balsamic) or sweetness (honey, sugar, or caramelized onions) to counteract bitterness.
4. Avoid overcrowding—cook in batches if needed to ensure even heat distribution.
If the tomatoes are still bitter after cooking, consider using a mix of ripe and slightly underripe tomatoes (about 60% ripe, 40% firm) for a more balanced taste.

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Can I use cherry tomatoes in a recipe that requires them to be roasted, and if so, what’s the best method?

Absolutely! Roasting cherry tomatoes enhances their natural sweetness and intensifies their flavor. Here’s the best method:
1. Prep: Halve or quarter cherry tomatoes (halving is easiest for even roasting).
2. Season: Toss them with olive oil, salt, pepper, and any herbs (like basil, thyme, or rosemary) you prefer.
3. Roast: Spread them on a parchment-lined baking sheet in a single layer (don’t overcrowd). Roast at 400°F (200°C) for 15–20 minutes, stirring halfway, until they’re caramelized and slightly blistered.
4. Finish: Let them cool slightly before using—they’ll be soft and jammy. For a sauce, blend roasted tomatoes with garlic, onions, and broth for a rich base. Store roasted tomatoes in the fridge for up to 5 days or freeze for longer use.