Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Tomatoes should be stored at room temperature out of direct sun light and will continue to ripen and sweeten even after they have been picked. Ripe tomatoes are best consumed within 2-3 days. Under ripe tomatoes can be kept up to 5 days at room temperature. Refrigeration for fresh tomatoes is not usually recommended because it can cause flavor loss. However, ripe tomatoes can be stored in the refrigerator for up to 3 days with minimal flavor loss. Tomatoes should be removed from the fridge and let to rest at room temperature for at least 1 hour before eating.
Long Term Storage: Tomatoes can be frozen or canned.
More information from ISU extension on:
Canning and freezing tomatoes
Preparation: Moldy, soft or wrinkled tomatoes should be discarded. Tomatoes should be rinsed thoroughly with cold running water before being sliced or eaten. Once sliced, tomatoes should be covered and refrigerated if not consumed within 2 hours. Sliced tomatoes can last up to 1-2 days in the refrigerator.
Pairings and Nutrition
Pairings: Chocolate cherry tomatoes are sweet and delicious enough to eat fresh by the handful. They can stand alone as a snack or side dish or are a great addition to pasta, salads, and salsas.
Nutrition: Cherry tomatoes are low in calories and are a good source of potassium and vitamin A.
Chocolate Cherry Tomato Recipes
Honey-Roasted Cherry Tomatoes
- 1 pound chocolate cherry tomatoes
- 2 garlic cloves
- 1 tablespoon honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 375°F.
- Lightly oil a roasting pan.
- Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
- Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and pepper.
- Spoon this sticky, garlicky mixture over the cherry tomatoes.
- Roast for about 30 minutes, until golden, juicy, and bubbling.
Spaghetti with Burst Cherry Tomatoes
- 4 cups chocolate cherry tomatoes (about 40 tomatoes)
- 2 tablespoons olive oil, plus more to finish
- 1/2 teaspoon sugar
- 2 garlic cloves, chopped
- 1 teaspoon red chile flakes
- 1 tablespoon chopped fresh oregano, or a pinch dried
- 1 pound spaghetti
- Freshly ground pepper
- Grated Parmigiano-Reggiano (optional)
- Heat the oven to 400 degrees.
- Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well.
- Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. Remove the tomatoes from the oven and let them cool slightly. Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.
- Bring a large pot of water to a boil over high heat. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and red chile flakes and sauté for about 1 minute.
- Add the roasted tomatoes with their juices and the oregano. Use a spoon to break up the tomatoes and cook until they are heated through.
- When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. Cook the pasta according to the package instructions for al dente.
- Remove and reserve some of the pasta cooking water, then drain the pasta.
- Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti.
- Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.Top with cheese