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.
Chickpea stew with tomatoes and green chilli
Almond lentil stew
Lobster with spaghetti
Pepper, tomato and basil pasta
Spicy stuffed pitta
Tuna bean salad
Garlic mushroom frittata
Fried bacon with poached egg and tomatoes
Moroccan baked eggs
Globe artichoke salad
Puff pastry pizza bites
Kid’s customised couscous salad
Chickpea flatbreads with tasty toppings
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
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