Grape Tomatoes

Refrigerate only after fully ripe; cold dulls flavor, so return to room temp 30 minutes before eating.

Freeze whole or halved on a tray, then transfer to freezer bags. Best used in cooked dishes (sauces, soups) rather than fresh applications.

Store stem-side down at room temperature away from direct sunlight until ripe.

Roast at high heat (400°F+) for 15–20 minutes to concentrate sweetness and create burst tomatoes for pasta or salads.

Choose tomatoes that feel slightly soft and smell fragrant at the stem end—a sign of ripeness.

Halve or quarter them lengthwise to expose more surface area for cooking.

Use within a few days of purchase if buying from the supermarket; they ripen quickly once picked.

Basil, garlic, balsamic vinegar

Olive oil, sea salt, black pepper

Fresh mozzarella, burrata

Caramelized onions, thyme

Lime, cilantro, cumin

Refrigerating unripe tomatoes; they won't ripen in the cold and lose flavor.

Cooking them at low temperatures—grape tomatoes shine with high-heat roasting.

Storing them near ethylene-producing fruits (apples, bananas) will cause them to overripen quickly.