Marinated Cherry Tomatoes Recipe (2024)

FAQs

How do you make cherry tomatoes taste better? ›

Cooking the tomatoes low and slow in olive oil and heavy seasoning will concentrate their flavor, drawing most of the water out. Drizzle your tomatoes with olive oil and generously season with salt and pepper, then roast in a 200-degree oven for about an hour to an hour and a half.

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top.

The easiest to prepare way to eat cherry tomatoes is to simply eat them raw, whole. Very tasty. Other preparations I use that involve a bit more work… Cut them in half and put them on a grill pan (or broiling - if you're in the US) cut side up.

Watery, tasteless fruit is due to overwatering. When a plant starts fruiting, it starts looking yellow and tired. That's when we often rush out and water the plant to help perk it up.

What causes bitter garden tomatoes? It might be the variety. Maybe you are growing fruit that is particularly acidic that translates as sourness to your taste buds. High acid and low sugar tomatoes tend to be very tart or sour.

But, can you freeze cherry tomatoes? As it turns out, the bite-sized fruits couldn't be easier to pop in the freezer, so you can enjoy the taste of summer all year long. Just remember that freezing changes tomatoes' texture, so it's best to eat frozen tomatoes cooked into a sauce or soup, rather than fresh.

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.

How to Safely Let Your Pet Enjoy Tomatoes. Ripe tomatoes are classified as nontoxic to pets but should be considered a treat, not a meal. So, sharing a freshly picked cherry tomato from the garden or offering a slice of tomato when making dinner is fine for your dog. Just be sure to remove any stems or leaves.

Cinnamon and nutmeg to eliminate tomato sourness

If you use canned or bottled peeled tomatoes, you can "soften" the sourness by adding half a teaspoon of cinnamon or nutmeg while cooking.

Does Epsom salt make tomatoes taste better? ›

Fact! Adding Epsom salts to your plant either through foliar spray or direct watering is a great way of boosting micronutrient absorption. This helps your tomato plant produce large, juicy, and very sweet fruits. Remember that a little bit goes a long way and too much can cause more problem than it fixes.

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.

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.

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.

Red wine vinegar is another good choice, though Rachael Ray adds balsamic to her cherry tomato sauce. Robust Kitchen recommends an unconventional vinegary ingredient: mustard. Because mustard is acidic, it can tone down the sugar.

You can reduce the acidity of tomatoes by adding some baking soda after you cook them. You can also remove the seeds, reduce the time you cook tomatoes, or add them to a dish raw.

Brown or granulated sugar is often used for this, but you can also use honey or maple syrup in its place. All that's left to do is drizzle some of the sweet goodness over a few slices of tomatoes.

Second when tomatos begin to appear and are about 1 inch in diameter lightly sprinkle baking soda around each plant to make them sweeter. Repeat this process again when tomatoes are about half grown. I used a lot of baking soda in his picture so it would show up but about 1/4 cup per plant is plenty.