Marinated Cherry Tomatoes Recipe - Peas and Crayons (2024)

FAQs

How long do cherry tomatoes last on the counter? ›

Storing and Handling Guidelines

Store ripe cherry or grape tomatoes ideally at 45 to 60 °F with a relative humidity of 95%. Under these conditions, tomatoes will be acceptable for up to 10 days. Tomatoes stored at refrigeration temperatures below 41 °F will have approximate shelf life of 5 days.

Douse ripe cherry tomatoes in lots of extra virgin olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs—we could go on and on.

It's so simple to freeze whole cherry tomatoes that it hardly warrants instructions; just wash, dry, and freeze! Wash and dry cherry tomatoes. Lay the tomatoes out in a single layer on a parchment paper-lined baking sheet, and freeze for about two hours, or until frozen solid.

Small tomato varieties like cherry and grape should be firm but not too hard. It will be more obvious in large tomatoes when there's a bruise, so make sure they feel heavy but not soft.

Ripe Tomatoes

And unless you're eating them immediately, ripe, locally grown tomatoes will also last longer in the fridge; eat within a few days. Store ripe tomatoes in your fridge stress-free and enjoy them within a couple days of purchasing.

"You're essentially zapping flavor and texture from a tomato when you refrigerate it," says Gregory Lofts, the former deputy food editor at Martha Stewart Living. Lofts also points out that tomatoes very quickly take on odors from other foods in the refrigerator, which can further degrade their quality and taste.

Citric acid, bottled lemon juice, or vinegar added in the correct amounts will ensure that whether tomatoes are boiling water bath canned or pressure canned, the C. botulinum spores will not germinate when a current recipe is used and the jars are processed properly.

To ensure safe acidity in whole, crushed or juiced tomatoes, add lemon juice, citric acid, or vinegar prior to processing: Acid should be added directly to the jars before filling with product. *Note: Recipes list lemon juice or citric acid but vinegar in listed amounts may be used instead.

The acidification process is quite simple. To acidify whole, crushed or juiced tomatoes, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid.

Eating too many cherry tomatoes can give you acid reflux and other negative digestive side effects. This may be due to the malic acid in cherry tomatoes.

Why are my cherry tomatoes tough? ›

In particular, lack of water or inconsistent soil moisture can cause tomato skins to thicken. You can do something about these possibilities by giving the plants a good, deep soaking every few days when it doesn't rain. You could also rig up a drip-irrigation or soaker-hose system.

The same rules apply to cherry tomatoes. Keep them on the counter in a bowl if possible. If your cherry tomatoes are very ripe or your kitchen is very warm, move them into the fridge. But, as with all tomatoes, let them come to room temperature again before freezing for the best flavor and texture.

Freeze 'Em 🌬️: Wash and dry the tomatoes, then freeze them on a tray before transferring to a bag. Perfect for later use in salads or cooking! Oil Bath 🛁: Submerge tomatoes in olive oil with herbs. Keeps them flavorful and ready to enhance your dishes.

We've had success selling them in heaping, half-pint berry containers rather than full-pint containers. This works really well in a “1 for $3 or 2 for $5” option. This means you get a minimum of of $5 per pint/pound, which, generally speaking, is what they cost most of us to produce.