By Raymond Blanc
Cherry tomatoes are a smaller variety of the common garden tomato that are generally sweeter than larger fruits. Although usually red, yellow, green and black varieties also exist, and make a colourful addition to summery salads. ‘Grape’ tomatoes are a more elongated version of the cherry.
Roasted sea bass with chorizo, red onion and cherry tomatoes
Roasted vegetable and goats' cheese tart
Pan-fried bacon with poached egg and balsamic tomatoes
Cherry tomato, marinated feta and basil skewers
Cheese and cherry tomato muffins
Tomato and chilli jam
Cherry tomatoes are available year round but are at their best from June to October. Look for firm-fleshed, well-coloured fruit with clear skin and no signs of bruising.
Remove from any plastic packaging, and store at room temperature – refrigerating tomatoes can spoil their flavour. To freeze cherry tomatoes, it’s best to roast them first, or to make them into a sauce. They can also be preserved successfully bottled in oil.
Article by Felicity Cloake
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
