Cherry Tomato are miniature versions of the traditional beefsteak tomatoes, and are equally as nutritious as it contains the vitamins and minerals essential for good health. These small berries can be eaten in so many ways – fresh on its own, tossed in salads, cooked and pureed. There are so many school of thoughts in selecting and storing cherry tomatoes. After intense research and experiments, here’s what is best for local kitchens in Singapore:
How to Select Cherry Tomatoes:
- Choose plump tomatoes with smooth skins that are free from bruises cracks, or blemishes.
- For Cherry Tomatoes on Vines, ensure that the cherries are still firmly attached to its vine.
How to Store Cherry Tomatoes:
- Cherry Tomatoes can be stored at room temperature (~ 25 °C) as long as it is away from direct sunlight.
- If at all possible, buy only as many perfectly ripe (usually farm direct) tomatoes that can be eaten within a day or two. Keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.
- For under-ripe tomatoes (found in mass supermarket), leave them out at room temperature until fully ripened.
- Move them to the refrigerator for longer storage. It may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge. Cherry tomatoes are best stored in the cool (between 10°C – 15°C). The local kitchen is too humid and might hasten the ripening process, causing it to lose flavour and texture in the process.
- When you refrigerate tomatoes, any ripening you still want to happen will stop because of the cold, which also means you stop the development of their yummy flavours. The cold can turn the flesh dry and mealy, and a lot of juiciness is lost.
- If you have a wine fridge or cool cellar, store all ripe tomatoes that you can’t eat within the first day there.