Cherry tomatoes are a highlight of the summer harvest, but their seasonal abundance often makes extending their enjoyment a challenge. Successfully preserving this vibrant fruit ensures the bright taste of summer can be incorporated into cooked dishes throughout the year. This guide offers practical methods for managing your cherry tomato supply, from optimizing short-term freshness to long-term storage techniques.
Short-Term Storage for Optimal Freshness
The question of whether to refrigerate fresh cherry tomatoes is common, but for optimal flavor, keep them out of the cold. Temperatures below 55°F (13°C) inhibit the production of volatile organic compounds, which give tomatoes their complex flavor profile. Refrigeration essentially switches off the tomato’s ability to produce these compounds, resulting in a bland taste.
Cold temperatures also negatively impact the fruit’s texture by causing the breakdown of cell membranes. This structural damage leads to a mealy consistency when the tomato is eaten raw. Store tomatoes at room temperature, ideally between 65°F and 70°F (18°C and 21°C), and away from direct sunlight.
Placing the cherry tomatoes stem-side down in an open container helps minimize moisture loss and prevents mold from entering through the stem scar. This counter storage method preserves peak flavor and texture for up to a week. If you must refrigerate ripe tomatoes to extend their life, allow them to return to room temperature for one to two hours before serving to partially restore flavor.
Essential Preparation Before Preservation
Before long-term preservation, preparation is essential to ensure safety and quality. Select only firm, unblemished fruit at peak ripeness, discarding any showing signs of mold, cracking, or soft spots.
Gently rinse the tomatoes under cool, running water to remove surface dirt. Avoid soaking them, as the stem scar can absorb contaminated water. Pat the tomatoes completely dry, since excess surface moisture can lead to freezer burn or impede drying. Removing the small green stems is also recommended for long-term storage.
Long-Term Preservation by Freezing
Freezing is the simplest method for preserving cherry tomatoes intended for cooked applications like sauces, soups, or stews. While freezing causes textural changes unsuitable for fresh salads, the concentrated flavor is maintained for cooking.
The process begins with spreading the washed and dried tomatoes in a single layer on a parchment-lined baking sheet. Flash freezing them for one to two hours prevents the individual fruits from sticking together, allowing for a “free-flow” product. Once solid, transfer the tomatoes immediately to a heavy-duty freezer bag or an airtight container.
To protect the tomatoes from freezer burn, which causes flavor deterioration and discoloration, remove as much air as possible from the storage bag. Pressing the air out or using a vacuum sealer creates an oxygen-free environment that maintains quality for up to 12 months. The frozen tomatoes can be added directly to hot dishes without thawing.
Long-Term Preservation by Drying or Dehydrating
Drying removes the majority of the water content from the fruit, concentrating the natural sugars and creating an intense, chewy product. For this method, every cherry tomato must first be sliced in half lengthwise to expose the watery interior, facilitating efficient moisture removal. The two primary techniques are using a dedicated food dehydrator or a low-temperature home oven.
A food dehydrator offers precise control, with a recommended temperature setting between 125°F and 140°F (52°C and 60°C). Drying time typically ranges between 8 and 18 hours, depending on the fruit’s size. If using a conventional oven, set it to its lowest temperature (170°F to 200°F) and prop the door slightly ajar to allow moisture to escape. The oven process takes approximately four to eight hours.
The tomatoes are fully dried when they are shriveled, leathery, and no longer tacky to the touch. They should be flexible but not brittle, and no moisture should be apparent when one is squeezed. Once cooled, the dried tomatoes can be stored dry in an airtight container for several months, or submerged in olive oil.
For oil-packed storage, the tomatoes must be completely dry, and only dried herbs or spices should be added. The entire jar must be stored in the refrigerator to mitigate the risk of Clostridium botulinum growth.