Overview
The cherry tomato is a small, round variety of tomato, typically ranging from the size of a thumbtip to that of a golf ball. It is a fruit vegetable with a sweet, bright flavor and a firm, juicy texture. Cherry tomatoes are eaten raw or cooked and are a common ingredient in salads, pastas, and snacks.
Origin and history
Cherry tomatoes are thought to have originated in Peru and Northern Chile, where wild forms of the plant still grow [1]. They have been cultivated since at least the early 1800s [1]. The variety is considered the direct ancestor of modern cultivated tomatoes, though the exact domestication pathway is debated among botanists. Cherry tomatoes were introduced to Europe after the Spanish colonization of the Americas and later spread globally.
Varieties and aliases
- Grape tomato: an oblong subtype that shares characteristics with plum tomatoes.
- Sweet 100: a popular hybrid variety known for high yield and sweetness.
- Sun Gold: an orange cherry tomato variety prized for its intense sweetness.
- Red cherry: the standard round red type.
- Yellow, orange, and black cherry tomatoes: color variants with slightly different flavor profiles.
Culinary uses
Cherry tomatoes are commonly eaten raw in salads, on skewers, or as a snack. They are also roasted, grilled, or sautéed to concentrate their sweetness. In pasta dishes, they are often halved and tossed with olive oil, garlic, and herbs. Cherry tomatoes pair well with basil, mozzarella, balsamic vinegar, and olive oil. They are also used in salsas, sauces, and as a topping for pizzas and flatbreads.
Notes for cooks
- Cherry tomatoes do not require peeling. Their thin skin is edible and holds up well to cooking.
- For roasting, halve them and toss with oil and salt. Roast at 400°F (200°C) for 15 to 20 minutes until blistered.
- Store at room temperature away from direct sunlight. Refrigeration can dull their flavor and make the texture mealy.