Cherry Tomatoes
Bite-sized, intensely sweet, and at their best straight from the vine — never put these in the fridge.
Store in
Counter never refrigerate — cold kills flavour
Keeps for
5–7 days at room temperature away from direct sun
Best eaten
Raw or blistered in a hot pan into a quick sauce
Prep tip
Rinse before and pat dry — wet tomatoes won't blister
What It Is
Section titled “What It Is”Cherry tomatoes are small, sweet, intensely flavoured tomatoes grown at Cold Springs Organics through the height of summer — typically July through first frost. We grow both round and grape-style varieties in red, yellow, and sometimes orange. Bite-sized and thin-skinned, they’re some of the sweetest tomatoes we produce and need almost no preparation to enjoy.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Keep at room temperature — never refrigerate cherry tomatoes. Cold temperatures destroy the aromatic compounds that give them their flavour and turn the flesh mealy. Store in a bowl or open container away from direct sunlight. They keep 5–7 days at peak ripeness. Overripe cherry tomatoes can be frozen whole and added directly to cooked sauces — the texture softens but the flavour holds well.
How to Prep It
Section titled “How to Prep It”Rinse under cold water just before using and pat or shake dry. No peeling or seeding needed. Use whole, halve for salads and salsas, or leave on the vine as a garnish. If blistering in a pan, make sure they are dry — wet tomatoes steam rather than blister.
How to Cook It
Section titled “How to Cook It”- Blistered in a pan — heat a dry or lightly oiled cast iron pan over high heat until very hot, add whole dry cherry tomatoes, and cook undisturbed for 2–3 minutes until they blister and burst, releasing sweet juices. Finish with garlic, olive oil, and salt.
- Slow-roasted — halve, place cut-side up on a baking sheet, drizzle with olive oil and a pinch of sugar and salt, and roast at 300°F (150°C) for 1.5–2 hours until jammy and concentrated. Excellent on toast, pasta, or pizza.
- Raw in salads — halve and toss with fresh basil, cucumber, olive oil, and flaky salt for a fast summer salad.
Quick Meal Idea
Section titled “Quick Meal Idea”Blistered tomato pasta — heat olive oil in a large pan over high heat, add a full pint of whole cherry tomatoes and 3 smashed garlic cloves, and cook undisturbed until the tomatoes blister and burst. Press them gently with a spoon to release their juices into a loose sauce. Toss with cooked pasta, torn fresh basil, and grated parmesan.