Cherry tomatoes, or Solanum lycopersicum var. cerasiforme, are small, cherry-shaped versions of traditional tomatoes, originating from Mexico. They vary in size from a thumb tip to a golf ball and can be spherical or slightly oblong. While red is the most common color, they can also be yellow, orange, green, purple, or almost black. Oblong ones are known as grape tomatoes. Common varieties grown in North Central Florida include, ‘Super Sweet 100’, ‘Sweet Treats’, BHN 268’, ‘Juliet’, ‘Black Cherry’, ‘Yellow Pear’, ‘Sun Gold’, and ‘Everglades’. Varieties good for growing in containers include, ‘Red Cherry’, Sweet Chelsea, ‘Super Sweet 100’, and ‘Sweet Million’. Since cherry tomatoes can tolerate higher temperatures, they give Florida gardeners a chance to plant and enjoy tomatoes throughout our hot summers.

Cherry tomatoes have the same growing requirements as larger tomatoes,  needing 4-6 hours of daily sunlight and preference for well-draining soil that is slightly acidic (pH 6.2-6.5) and enriched with compost. Most cherry tomatoes have an indeterminate or vining growth habit, meaning they will continue to grow and produce through the season and require pruning and support. If you are limited in space or growing them in containers, consider planting a determinate or bush-type cherry tomato which will be more densely compact and will stop growing at a particular size. Even when choosing determinate types, cherry tomato plants benefit from staking, support, or trellis to prevent the fruit from touching the ground. Cherry tomatoes are an excellent summer crop since they will continue to produce fruit even when night temperatures average 80 degrees.

Like larger tomatoes, cherry tomatoes need regular watering and an application of fertilizer at the start and mid-way through the growing season, such as a 6-8-8 in controlled release form. Take care not to apply too much nitrogen when tomatoes begin to flower and fruit as this will encourage more leaf production and can delay fruiting.

Warm and wet weather in Florida contributes to insect and disease problems in tomatoes. Selecting varieties that are resistant to known tomato diseases and pests will give you a better chance at success, especially if this is your first-time growing tomatoes in Florida.

Known tomato pests include white flies and aphids, controlled by use of natural predators such as lace wings and lady bugs. Horn worm and stink bugs can be removed by hand. integrated pest management practices can help control these pests. 

Known tomato diseases include verticillium wilt and fusarium wilt. There is no treatment to get rid of the fungus. The best thing to do is get rid of the infected plants and do not replant where the disease is present. Planting resistant or tolerant plant varieties can help to prevent pest problems. The best way to prevent small problems from becoming serious issues is to check your plants regularly for early warning signs of insect infestation and diseases.

Image: Black cherry tomatoes. Photo: Lance Cheung, USDA

Cherry tomatoes are ready to pick as soon as they change from green to their mature color (red, purple, yellow, etc.). Throughout the season, fruits will ripen daily, and plants should be checked regularly to harvest ripe fruits before they fall to the ground.

You need to take into consideration cherry tomatoes are smaller in size than regular tomatoes and come in a variety of colors such as red, yellow, orange, purple, and burgundy. They are usually sold in a pint-size package container and priced per package. When selecting you want to look for tomatoes that are firm, have bright skin and a fresh tomato scent. If they are packaged this can sometimes be an issue feeling to see if they are firm. You may need to depend on smell and other factors in selecting. Since cherry tomatoes are small sized, their flavor is not as diluted as tomatoes raised in hothouse conditions therefore their smell should be very fresh. Avoid packages that have tomatoes with dark spots, wrinkles, and mold. You can normally shake and turn the container to see if there are any spots, wrinkling and especially mold before you purchase the tomatoes.

If the cherry tomatoes, you purchased are prewrapped take them out of the wrapper when you get home to store and look through for tomatoes that may be riper or have spots on them. Do not wash until you are ready to eat or use. Store cherry tomatoes at room temperature (70 degrees F) to get the best flavor. This also avoids the mealy texture that can result from putting them in the refrigerator. If the cherry tomatoes are stored under normal conditions with a relative humidity of 95%, they will keep up to 10 days depending on their ripeness at harvest. If your house is a little warm store the tomatoes in the refrigerator with shelf life up to 5 days. Keep in mind if tomatoes are not fully ripened, they will not ripen in the refrigerator. If you do place tomatoes in the refrigerator allow them to come back to room temperature before using or eating to get the best flavor.

Wash tomatoes under cool, fresh running water, drain or pat dry before eating or using. You can use them whole, chop them or cut them in half. Cherry tomatoes are excellent for a snack, as an appetizer, great in a vinaigrette, a salad, main dish, as a side, or garnish. To cut the tomato in half use a very sharp knife and cut longways then in fourths. Cherry tomatoes can be peeled however it does not work as well as peeling larger tomatoes. To peel have a pot of boiling water and use a slotted spoon to transfer the tomatoes into the boiling water. Let sit for 1 to 2 minutes until the tomato skins start to pucker. Transfer the tomatoes into a bowl of ice water and the skins will peel off with your fingers. To enhance the full burst of flavor, blister tomatoes in a preheated pan on the stove with olive oil, fresh basil, and black pepper.

Cherry tomatoes are not only full of flavor by themselves, but they can be used in several diverse ways in cooking to add a deeper more concentrated tomato flavor. Cooking cherry tomatoes can reduce the amount of vitamin C they contain but it may boost the other antioxidants your body can absorb. Toss the tomatoes in both a veggie and fruit salad, chop to make fruit salsas or pico de gallo, add to a vegetable platter or dish, casserole, sauce or pasta, as a snack with hummus or spinach dip, in a stir fry, toss with parmesan cheese and olive oil with a pesto-flavored pasta, in a couscous salad with lemon juice and Feta cheese, and in an omelet with any cheese. Cherry tomatoes will take on a richer and deeper flavor during the cooking process. They go well with almost any dish and make a great garnish with herbs. You can cook them whole or sliced, roasted, broiled, sautéed, or stuffed. I would not recommend using cherry tomatoes to make tomato sauce or soup if you want a meaty product, because of the high skin to meat ratio. You can peel the cherry tomatoes, but the meat ratio will still be the same.

Cherry tomatoes are complimented by lots of food items, herbs, and spices. Here are some of the most popular pairings along with my favorites. Most popular items include basil, oregano, rosemary, dill, marjoram, tarragon, sage, thyme, curry powder, and cumin. Olive oil, pesto, mozzarella, garlic, balsamic vinegar, chicken, seafood, all citrus, eggs, most cheeses, peppers, jalapeños, watermelon, pineapple, cantaloupe, apricot, nectarines, peaches, strawberries, and raspberries. Some of my favorite pairing include the following:  fresh mozzarella with basil, garlic, cherry tomatoes drizzled with olive oil and balsamic vinegar. Cherry tomatoes with watermelon, prosciutto, basil, drizzled with olive oil and orange juice. I sometimes substitute prosciutto with feta cheese for a delicious treat. Avocado, cherry tomato, basil, and any seafood with a splash of fresh lemon or orange. I sometimes add ricotta cheese to the last pairing for a delicious meal or appetizer. My favorite is cherry tomatoes, watermelon, cucumber, feta cheese drizzled with balsamic vinegar.

Ingredients

2 pounds chicken wings

½ teaspoon kosher salt

2 cups cherry tomatoes

6 whole cloves garlic, peeled.

1 ½ tablespoons balsamic vinegar

1 ½ teaspoon extra virgin olive oil

2 sprigs fresh rosemary or ½ teaspoon dry rosemary

Rice, Noodles, or crusty bread, optional for serving chicken/tomato mixture over.

Instructions: Preheat the oven to 375°F. Salt chicken wings and quickly flash fry wings to brown skin. Arrange the wings on a baking dish that allows for room between them. Cut the cherry tomatoes in half and place in a bowl with the whole garlic cloves and sprinkle with balsamic vinegar and olive oil. Pour the tomato mixture over the chicken wings and make sure some of the mixture is between the chicken. Lay sprigs of rosemary over the tomatoes or sprinkle the dried over the tomatoes. Bake uncovered for 30 minutes or until the chicken is done. Serve over rice, noodle, or crusty bread or plain with vegetables and boiled or mashed potatoes.

Selecting, Preparing, Storing and Cooking with Cherry Tomatoes submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Pictures:  Pictures taken by:  Martha B. Maddox, CEA IV, FCS, UF/IFAS Extension Alachua County.

Resources Used:  UF/IFAS EDIS #FCS8932 Cooking with Fresh Herbs, Emily Minton, and Martha Maddox https://edis.ifas.ufl.edu/publication/FY1209. Web MD. And National Center for Home Food Preservation.