Cherry Tomatoes

Store at room temperature stem-side down for best flavor. Refrigerate only if very ripe to extend life, but cold temperatures reduce flavor. Never freeze raw; blanch and peel first if freezing.

Rich in vitamin C, vitamin A, and lycopene, a powerful antioxidant. Low in calories and naturally sweet.

Roast halved cherry tomatoes with olive oil at 400°F for 20-25 minutes to concentrate their sweetness

Leave them whole when adding to pasta dishes in the last few minutes to get juicy bursts of flavor

For best flavor, bring refrigerated tomatoes to room temperature before serving

Slice in half horizontally (through the equator) rather than vertically for prettier presentation and easier eating

Fresh mozzarella and basil (classic caprese)

Garlic, olive oil, and pasta

Feta cheese and cucumber

Balsamic vinegar and fresh herbs

Avocado and lime

Refrigerating too early—cold damages their texture and dulls flavor; only refrigerate if overripe

Overcrowding the pan when roasting, which causes steaming instead of caramelization

Cutting too early before serving, causing them to lose their juices

Cooking them too long at high heat in sautés, turning them to mush instead of leaving them intact