Vegetable of the Week: Cherry Tomatoes

Cherry tomatoes have many of the same health benefits as the beefsteak tomato, which is the full-size tomato they are most closely related to. Cherry tomatoes are available in many shapes and colors, but are most commonly red or golden yellow. Other varieties include pink, ivory, purple, and even black cherry tomatoes.

Cherry tomatoes are particularly high in Vitamin B6, Vitamin A, and Vitamin C. They also contain substantial amounts of protein and have a high fiber content.

These nutritional values have a number of health benefits. Vitamin B6 helps improve blood flow and increases immune function, and Vitamin A benefits the eyes, heart, lungs, and kidneys. Some studies have also shown cherry tomatoes to prevent bone disease such as osteoporosis as well as skin damage.

Cherry tomatoes can be preserved by freezing, and it’s incredibly easy to do! Unlike most vegetables, they don’t have to be blanched before freezing. In fact, the only thing you need to do before popping them in the freezer is wash and dry them.

For more information on freezing cherry tomatoes and how to freeze roasted cherry tomatoes, click here.

Marinated Cherry Tomato Salad

INGREDIENTS

• 4 cups halved cherry tomatoes
• ¼ cup vegetable oil
• 3 tablespoons cider vinegar
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 1 ½ teaspoons sugar

DIRECTIONS

1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

 
Pasta with Roasted Garlic and Cherry Tomatoes

​INGREDIENTS

• 4 cups cherry tomatoes, cut in half
• 12 garlic cloves, cut in half 
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon hot pepper flakes
• 1⁄4 teaspoon ground pepper
• 1 lb pasta
• 1⁄4 cup chopped fresh parsley
• 1⁄2 cup freshly shaved parmesan cheese

DIRECTIONS

1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
2. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
3. The tomatoes should be shriveled and the garlic tender.
4. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
5. Drain and return pasta to pot.
6. Add garlic tomato mixture and parsley, tossing to coat.
7. Serve with sprinkle freshly grated Parmesan cheese.
8. If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.