Canning cherry tomatoes is a delightful way to capture summer’s sweetest flavors in a jar! Whether you’re a seasoned preserver or just starting out, these 28 succulent recipes will inspire you to create everything from tangy salsas to rich sauces. Get ready to fill your pantry with vibrant, homemade preserves that bring a taste of sunshine to your meals all year long. Let’s dive in!
Garlic and Basil Cherry Tomato Pickles
Venture beyond the ordinary pickle jar with this zesty, garlicky, and herbaceous delight that’ll make your taste buds do a happy dance. Imagine sweet cherry tomatoes, infused with punchy garlic and fresh basil, creating a tangy, briny treat that’s perfect for snacking, topping, or gifting to your foodie friends. It’s a simple, no-fuss recipe that packs a flavor punch, guaranteed to brighten up any meal or snack time.
Serving: 2 jars | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A pound of fresh cherry tomatoes, washed and patted dry
– A couple of garlic cloves, thinly sliced
– A handful of fresh basil leaves, roughly torn
– A cup of white vinegar
– A cup of water
– A tablespoon of granulated sugar
– A tablespoon of kosher salt
– A teaspoon of whole black peppercorns
– A splash of olive oil
Instructions
1. In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, and whole black peppercorns.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt fully dissolve, about 3–5 minutes. Tip: Don’t let it boil—just warm it through to preserve the fresh flavors.
3. Remove the saucepan from the heat and let the brine cool to room temperature, which should take about 10 minutes.
4. While the brine cools, pack the cherry tomatoes, sliced garlic cloves, and torn basil leaves into two clean, 16-ounce glass jars.
5. Pour the cooled brine over the tomato mixture in the jars, leaving about a half-inch of space at the top.
6. Add a splash of olive oil to each jar, which helps keep the ingredients submerged and adds a nice richness.
7. Seal the jars tightly with lids and gently shake them to mix everything together. Tip: Store them in the refrigerator for at least 24 hours before eating to let the flavors meld—patience pays off here!
8. After 24 hours, check the pickles; they should be slightly softened and infused with garlic and basil. Tip: For best results, consume within two weeks for peak freshness and crunch.
Perfectly tangy and bursting with garlicky goodness, these pickles offer a delightful pop of flavor with a tender yet firm texture. Serve them as a vibrant topping for salads, a zesty addition to charcuterie boards, or simply enjoy them straight from the jar for a quick, savory snack.
Italian-Style Cherry Tomato Relish
Tired of the same old condiments? This Italian-Style Cherry Tomato Relish is about to become your new kitchen crush—it’s bright, tangy, and so ridiculously easy to whip up, you’ll wonder why you ever settled for store-bought. Think of it as a little jar of sunshine that makes everything from grilled chicken to crusty bread taste like a vacation in Tuscany (minus the airfare!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of cherry tomatoes, halved
– A generous glug of extra virgin olive oil (about ¼ cup)
– A splash of balsamic vinegar (around 2 tablespoons)
– A couple of garlic cloves, minced
– A handful of fresh basil leaves, chopped
– A pinch of red pepper flakes (optional, for a little kick)
– Salt and freshly ground black pepper, to your liking
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved cherry tomatoes with the extra virgin olive oil, balsamic vinegar, minced garlic, and a pinch of salt and black pepper until everything is well-coated.
3. Spread the tomato mixture evenly on the prepared baking sheet in a single layer—this helps them roast, not steam!
4. Roast in the preheated oven for 15 minutes, or until the tomatoes are soft and slightly caramelized around the edges.
5. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes to avoid burning your fingers.
6. Transfer the roasted tomatoes to a mixing bowl and gently stir in the chopped fresh basil and red pepper flakes (if using).
7. Taste and adjust the seasoning with more salt or pepper if needed, but go easy—the flavors will meld as it sits!
8. Serve immediately or store in an airtight container in the fridge for up to 3 days.
Let this relish cool slightly to let the flavors mingle, resulting in a jammy texture with bursts of sweet-tart tomatoes and aromatic basil. It’s fantastic spooned over grilled fish, stirred into pasta, or simply slathered on a baguette for an instant appetizer that’ll have everyone asking for the recipe!
Spiced Cherry Tomato Chutney
Zesty, zingy, and ready to jazz up your meals, this Spiced Cherry Tomato Chutney is the condiment you never knew you needed—until now! Picture those little cherry tomatoes, bursting with sweet-tart flavor, getting cozy with warm spices in a pan. It’s like a flavor party in a jar, and you’re invited to the main event.
Serving: about 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of those cute little cherry tomatoes, halved
– A couple of tablespoons of olive oil
– One medium yellow onion, diced up nice and small
– Two cloves of garlic, minced (or more if you’re feeling brave!)
– A splash of apple cider vinegar, about 2 tablespoons
– A tablespoon of brown sugar for that sweet touch
– A teaspoon each of ground cumin and smoked paprika
– Half a teaspoon of red pepper flakes for a gentle kick
– A good pinch of salt
Instructions
1. Grab a medium saucepan and heat those 2 tablespoons of olive oil over medium heat until it shimmers.
2. Toss in your diced onion and cook, stirring often, for about 5 minutes until it turns soft and translucent.
3. Add the minced garlic and cook for just 1 more minute until it’s fragrant—don’t let it burn!
4. Tip in all your halved cherry tomatoes, stirring to mix everything together in the pan.
5. Sprinkle in the teaspoon of ground cumin, teaspoon of smoked paprika, half teaspoon of red pepper flakes, and that pinch of salt.
6. Stir in the tablespoon of brown sugar and the 2 tablespoons of apple cider vinegar.
7. Bring the whole mixture to a gentle simmer, then reduce the heat to low.
8. Let it bubble away, uncovered, for 15-20 minutes, stirring occasionally, until the tomatoes break down and the chutney thickens to a jammy consistency. (Tip: If it’s too watery, simmer a bit longer; if too thick, add a splash of water.)
9. Taste it carefully—it’ll be hot!—and adjust salt if needed, but remember the flavors will deepen as it cools.
10. Remove the pan from the heat and let the chutney cool completely before transferring it to a jar. (Tip: For the best texture, let it sit for an hour so the flavors can mingle and marry.)
Velvety and vibrant, this chutney boasts a luscious, spreadable texture with pops of tomato skin, delivering a sweet, tangy, and subtly smoky flavor. Slather it on grilled cheese for a gourmet twist, dollop it over roasted chicken, or simply scoop it with crackers for an instant appetizer—it’s the versatile superstar your fridge has been waiting for!
Sweet and Tangy Cherry Tomato Jam
Oh, the humble cherry tomato—often relegated to salad duty, but today, we’re letting it shine in a jam so sweet and tangy, it’ll make your taste buds do a happy dance. Imagine slathering this ruby-red goodness on toast, pairing it with cheese, or even dolloping it on grilled meats for a burst of flavor that’s anything but boring. Trust me, once you try this, you’ll wonder why you ever settled for plain old ketchup.
Serving: about 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups of cherry tomatoes (go for a mix of colors if you’re feeling fancy)
- 1 cup of granulated sugar (don’t skimp—it’s what gives it that sweet kick)
- 1/2 cup of apple cider vinegar (for that tangy zing)
- 1/4 cup of finely chopped red onion (a little goes a long way)
- 1 tablespoon of fresh lemon juice (just a squeeze to brighten things up)
- 1 teaspoon of grated ginger (fresh is best, but powdered works in a pinch)
- 1/2 teaspoon of salt (to balance all that sweetness)
- A pinch of red pepper flakes (optional, for a subtle heat)
Instructions
- Wash the cherry tomatoes thoroughly and pat them dry with a clean towel.
- In a large, heavy-bottomed pot, combine the cherry tomatoes, granulated sugar, apple cider vinegar, and finely chopped red onion.
- Place the pot over medium heat and stir everything together until the sugar dissolves completely, which should take about 5 minutes. Tip: Use a wooden spoon to avoid scratching your pot.
- Once the mixture starts to bubble, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
- Add the fresh lemon juice, grated ginger, salt, and red pepper flakes (if using) to the pot, stirring well to incorporate.
- Continue simmering on low heat for another 15 minutes, or until the jam thickens to a spreadable consistency. Tip: To test if it’s ready, dip a spoon in—if it coats the back without dripping off quickly, you’re good to go.
- Remove the pot from the heat and let the jam cool for 10 minutes before transferring it to clean jars. Tip: Sterilize your jars by boiling them for 10 minutes to keep the jam fresh longer.
Now, revel in that glossy, chunky texture that’s perfect for smearing on crackers or as a burger topping. Naturally, this jam balances sweet cherry notes with a zesty tang, making it a versatile condiment that’ll jazz up everything from breakfast to dinner—go ahead, get creative with it!
Cherry Tomato and Herb Brine
Yikes, have you ever stared at a pint of cherry tomatoes and thought, “These deserve more than just a salad cameo”? Well, my friend, you’re about to unlock their starring role in a brine so herby and vibrant, it’ll make your taste buds do a little happy dance. It’s the ultimate flavor booster for everything from grilled chicken to a humble bowl of rice, and it’s easier than convincing your cat to take a bath.
Serving: Makes about 2 cups | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of pints of cherry tomatoes (about 4 cups)
– 1 cup of white vinegar
– 1 cup of water
– A big handful of fresh basil leaves
– A few sprigs of fresh thyme
– 2 cloves of garlic, smashed
– 1 tablespoon of whole black peppercorns
– 2 tablespoons of kosher salt
– 1 tablespoon of granulated sugar
– A splash of olive oil (about 1 tablespoon)
Instructions
1. Rinse the cherry tomatoes and pat them dry with a clean kitchen towel.
2. In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar.
3. Heat the saucepan over medium heat, stirring occasionally, until the salt and sugar fully dissolve, which should take about 3-4 minutes. Tip: Don’t let it boil—you just want a warm brine to preserve the tomatoes’ crunch.
4. Remove the saucepan from the heat and let the brine cool to room temperature, roughly 15-20 minutes.
5. While the brine cools, gently smash the garlic cloves with the flat side of a knife to release their flavor.
6. In a clean, large jar (about 1-quart size), layer the cherry tomatoes, basil leaves, thyme sprigs, smashed garlic, and whole black peppercorns.
7. Pour the cooled brine over the ingredients in the jar, ensuring everything is fully submerged.
8. Add a splash of olive oil on top to help seal the flavors. Tip: Give the jar a gentle shake to distribute the oil—no vigorous shaking needed, we’re not making a cocktail!
9. Seal the jar tightly and refrigerate it for at least 24 hours before using to let the flavors meld. Tip: For best results, let it sit for up to 3 days; the tomatoes will soften slightly and absorb more herby goodness.
10. After chilling, your brine is ready to use—strain out the solids if desired, or keep them in for extra texture.
Crazy how a few simple steps transform those tomatoes into a tangy, herb-infused powerhouse, right? The brine delivers a bright, acidic punch with subtle sweet notes from the tomatoes, while the herbs add a fresh, aromatic depth that’s downright addictive. Try spooning it over creamy burrata with crusty bread, or use it as a quick pickle liquid for cucumbers—it’s the secret weapon your fridge never knew it needed.
Zesty Cherry Tomato Salsa
Craving a flavor explosion that’ll make your taste buds do a happy dance? This Zesty Cherry Tomato Salsa is your ticket to a fiesta in a bowl—bright, bold, and ridiculously easy to whip up when snack-time strikes. Seriously, it’s so fresh and vibrant, you might just forget store-bought salsa exists.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of cups of cherry tomatoes, halved
– A generous handful of fresh cilantro, roughly chopped
– Half of a small red onion, finely diced
– One jalapeño, seeds removed and minced (unless you’re feeling brave!)
– The juice from one lime
– A splash of extra-virgin olive oil
– A pinch of kosher salt
Instructions
1. Grab a medium mixing bowl and toss in your halved cherry tomatoes.
2. Add the finely diced red onion and minced jalapeño to the bowl.
3. Squeeze the juice from one lime directly over the mixture—pro tip: roll the lime on the counter first to get more juice out!
4. Drizzle in a splash of extra-virgin olive oil.
5. Sprinkle a pinch of kosher salt over everything.
6. Gently fold all the ingredients together with a spoon until well combined.
7. Let the salsa sit at room temperature for about 10 minutes to let the flavors meld—trust me, this step is a game-changer for depth!
8. Just before serving, stir in the roughly chopped fresh cilantro for a burst of herbaceous freshness.
9. Give it a final taste and adjust with an extra squeeze of lime or pinch of salt if needed, but be careful not to over-salt.
Let this salsa shine with its juicy, chunky texture and tangy kick from the lime. It’s perfect for scooping with tortilla chips, spooning over grilled chicken, or even as a bruschetta topper—get creative and watch it disappear!
Balsamic Cherry Tomato Confit
Ahem, let’s talk about the culinary magic that happens when you take humble cherry tomatoes and give them a slow, luxurious bath in balsamic and oil. This Balsamic Cherry Tomato Confit is basically a flavor bomb waiting to elevate everything from toast to chicken—and it’s so easy, you’ll wonder why you haven’t been making it weekly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of pints of cherry tomatoes (about 4 cups)
– A generous glug of extra-virgin olive oil (about 1/2 cup)
– A hearty splash of balsamic vinegar (about 1/4 cup)
– A few cloves of garlic, thinly sliced
– A small handful of fresh thyme sprigs
– A pinch of kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 300°F—low and slow is the key here for tender tomatoes.
2. In a baking dish, toss together the cherry tomatoes, olive oil, balsamic vinegar, garlic slices, thyme sprigs, salt, and pepper until everything is well-coated.
3. Spread the mixture evenly in the dish, ensuring the tomatoes are in a single layer for even cooking.
4. Roast in the preheated oven for 45 minutes, or until the tomatoes are bursting and the liquid has thickened slightly—tip: give the dish a gentle shake halfway through to prevent sticking.
5. Remove from the oven and let it cool for about 10 minutes; the flavors will meld beautifully as it sits.
6. Discard the thyme sprigs before serving—tip: you can mash some of the tomatoes with a fork for a saucier texture if desired.
7. Store any leftovers in an airtight container in the fridge for up to a week—tip: the oil solidifies when chilled, so let it come to room temperature before using again.
You’ll be left with jammy, sweet-tart tomatoes swimming in a rich, glossy sauce that’s perfect for slathering on crusty bread or tossing with pasta. Seriously, this confit is so versatile, you might just start putting it on everything from eggs to grilled fish—it’s that good!
Roasted Cherry Tomato Tapenade
So, you’ve stared down a pint of cherry tomatoes and thought, “I could just snack on these raw… or I could transform them into a briny, sweet, and slightly smoky spread that’ll make your crackers feel fancy.” Let’s do the fancy thing. It’s easier than you think, and your future self (spreading this on everything) will thank you.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- A couple of pints of cherry tomatoes (about 4 cups)
- A big glug of olive oil (about ¼ cup)
- A couple of cloves of garlic, peeled
- A small handful of pitted Kalamata olives (about ½ cup)
- A tablespoon of capers, drained
- A splash of red wine vinegar (about 1 tbsp)
- A pinch of salt and a few cracks of black pepper
- A few fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cherry tomatoes and garlic cloves with the olive oil, salt, and pepper on a rimmed baking sheet. Tip: Use a sheet with edges to catch any rogue tomato juices.
- Roast for 20–25 minutes, until the tomatoes are bursting and slightly charred. Tip: Give the pan a shake halfway through for even roasting.
- Let the roasted tomatoes and garlic cool for 5 minutes—they’ll be lava-hot!
- In a food processor, combine the roasted tomatoes (with any juices), garlic, olives, capers, and red wine vinegar.
- Pulse 5–7 times until the mixture is chunky, not puréed. Tip: Scrape down the sides once to ensure everything gets evenly chopped.
- Taste and adjust seasoning with an extra pinch of salt if needed.
- Transfer the tapenade to a serving bowl and top with torn basil leaves.
This tapenade is a textural dream—chunky, juicy, and packed with sweet roasted tomato flavor balanced by salty olives and briny capers. Try it slathered on crusty bread, dolloped over grilled chicken, or stirred into pasta for an instant upgrade. Trust me, it’s the little jar of joy your fridge has been waiting for.
Smoky Cherry Tomato BBQ Sauce
Oh, the humble cherry tomato—usually destined for salads or snacking—but today, it’s getting a smoky, saucy glow-up that’ll make your grill weep with joy. This isn’t your average BBQ sauce; it’s a tangy, sweet, and slightly sassy concoction that’ll have you ditching the store-bought stuff faster than you can say “pass the ribs.” Trust me, once you taste this homemade magic, you’ll be slathering it on everything from chicken to cauliflower steaks with reckless abandon.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cherry tomatoes (about 1 pound)
– A splash of olive oil (around 2 tablespoons)
– A couple of cloves of garlic, minced
– A good glug of apple cider vinegar (about 1/4 cup)
– A generous drizzle of honey (about 2 tablespoons)
– A pinch of smoked paprika (about 1 teaspoon)
– A dash of salt (to start, maybe 1/2 teaspoon)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes and minced garlic with the olive oil on the baking sheet, spreading them out in a single layer.
3. Roast in the oven for 20 minutes, or until the tomatoes are bursting and slightly charred—this deepens their flavor, so don’t rush it!
4. Carefully transfer the roasted tomatoes and garlic to a blender or food processor, scraping all the juices from the pan.
5. Add the apple cider vinegar, honey, smoked paprika, and salt to the blender.
6. Blend on high speed for 1-2 minutes until completely smooth, pausing to scrape down the sides if needed.
7. Pour the mixture into a medium saucepan over medium heat.
8. Simmer for 5 minutes, stirring occasionally, until it thickens slightly—it should coat the back of a spoon without being too runny.
9. Taste and adjust seasoning if desired, but remember the flavors will meld as it cools.
10. Remove from heat and let it cool to room temperature before using or storing.
This sauce boasts a velvety texture with a perfect balance of sweet honey and tangy vinegar, all wrapped in a smoky hug from the paprika. Try it as a dip for sweet potato fries or brush it on grilled shrimp for a quick weeknight dinner—it’s versatile enough to become your new kitchen staple!
Mediterranean Cherry Tomato Marinade
Ready to ditch boring salads and give your taste buds a vacation? This Mediterranean Cherry Tomato Marinade is like a sunny getaway in a bowl—bursting with juicy sweetness, tangy zing, and herbaceous charm that’ll make even the most stubborn veggies do a happy dance. Trust me, it’s the flavor-packed sidekick your grilled chicken or crusty bread has been dreaming of!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of pints of cherry tomatoes, halved (about 4 cups)
– A generous glug of extra-virgin olive oil (about 1/4 cup)
– A big squeeze of fresh lemon juice (about 2 tablespoons)
– A small handful of fresh basil leaves, roughly torn
– A sprinkle of dried oregano (about 1 teaspoon)
– A pinch of red pepper flakes (optional, for a little kick)
– A couple of cloves of garlic, minced
– A splash of red wine vinegar (about 1 tablespoon)
– Salt and freshly ground black pepper, to your liking
Instructions
1. Grab a large mixing bowl and add your halved cherry tomatoes.
2. Pour in the extra-virgin olive oil, ensuring it coats the tomatoes evenly.
3. Squeeze the fresh lemon juice directly over the tomatoes to brighten everything up.
4. Add the minced garlic and red wine vinegar, stirring gently to combine.
5. Sprinkle in the dried oregano and red pepper flakes (if using), mixing well.
6. Tear the fresh basil leaves by hand and toss them into the bowl—this releases more aroma than chopping!
7. Season with salt and freshly ground black pepper, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed.
8. Let the mixture sit at room temperature for at least 30 minutes, stirring occasionally, to let the flavors meld. Tip: If you’re prepping ahead, refrigerate it for up to 2 hours, but bring it back to room temp before serving for the best texture.
9. Taste and adjust seasoning if desired, adding more lemon juice or salt to balance the sweetness.
10. Serve immediately, spooning the marinade over your dish of choice.
So, what’s the verdict? This marinade delivers a vibrant, chunky texture with tomatoes that stay firm yet juicy, swimming in a zesty, herb-infused oil. Slather it on grilled fish for a Mediterranean twist, or simply scoop it up with toasted baguette slices—it’s so versatile, you might just find yourself eating it straight from the bowl (no judgment here!).
Cherry Tomato and Pepperoncini Giardiniera
Mmm, let’s be honest—sometimes your fridge needs a little pick-me-up, and this Cherry Tomato and Pepperoncini Giardiniera is like a zesty, crunchy pep talk in a jar. It’s the kind of tangy, vibrant condiment that’ll make you wonder how you ever survived sandwiches, salads, or cheese boards without it, and trust me, your taste buds are about to throw a party.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A pound of cherry tomatoes, halved
– A cup of sliced pepperoncini peppers (the kind from the jar, drained)
– Half a red onion, thinly sliced
– A couple of garlic cloves, minced
– A quarter cup of olive oil
– Two tablespoons of red wine vinegar
– A splash of water
– A teaspoon of dried oregano
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and toss in the halved cherry tomatoes, sliced pepperoncini peppers, and thinly sliced red onion.
2. Add the minced garlic cloves to the bowl—tip: smash them first with the flat side of a knife to release more flavor!
3. Pour in the olive oil, red wine vinegar, and a splash of water, then sprinkle in the dried oregano, salt, and black pepper.
4. Use a spoon or your hands to mix everything together until well-coated—tip: don’t be shy; give it a good stir to let those flavors mingle!
5. Let the mixture sit at room temperature for about 30 minutes, stirring once halfway through, to let the veggies soften slightly and absorb the dressing.
6. Transfer the giardiniera to an airtight container and refrigerate for at least 2 hours before serving—tip: it gets even better after a day, so plan ahead if you can!
Yes, you’ll love the crisp-tender texture of the tomatoes and peppers paired with that tangy, garlicky kick—it’s like a flavor explosion in every bite. Try spooning it over grilled chicken or stirring it into pasta for an instant upgrade, or just eat it straight from the jar when no one’s looking (we won’t tell!).
Classic Cherry Tomato Passata
Heads up, tomato lovers: we’re about to turn a mountain of sweet cherry tomatoes into the silkiest, most vibrant passata you’ve ever slurped. Forget the jarred stuff—this homemade version is so easy, you’ll wonder why you ever settled for less, and it’s packed with that fresh-from-the-garden flavor that makes everything taste like summer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- About 4 cups of cherry tomatoes (that’s roughly 2 pints, or enough to fill a large bowl)
- 2 tablespoons of olive oil (the good stuff, for drizzling)
- 3 cloves of garlic, minced (or more if you’re feeling bold)
- A splash of water (just a couple of tablespoons to get things going)
- A pinch of salt (to wake up those flavors)
Instructions
- Rinse the cherry tomatoes under cool water and pat them dry with a clean towel—no need to remove the stems, as they’ll soften during cooking. Tip: If any tomatoes look bruised, toss them out to avoid bitterness.
- Heat the olive oil in a large saucepan over medium heat until it shimmers, about 1-2 minutes.
- Add the minced garlic to the pan and sauté for 1 minute, stirring constantly until fragrant but not browned—this prevents a bitter taste.
- Toss in all the cherry tomatoes and the splash of water, then sprinkle with the pinch of salt.
- Cover the saucepan with a lid and let it simmer over medium-low heat for 20 minutes, stirring occasionally. Tip: Listen for a gentle bubbling sound; if it’s boiling too hard, reduce the heat to avoid scorching.
- After 20 minutes, remove the lid—the tomatoes should be collapsed and juicy. Use a potato masher or the back of a spoon to crush them into a chunky sauce.
- Pour the mixture through a fine-mesh sieve set over a bowl, pressing with a spoon to extract all the liquid and leave behind the skins and seeds. Tip: Don’t rush this step; take your time to get every last drop of that vibrant passata.
- Discard the solids in the sieve, and your passata is ready to use or store.
Now, you’ve got a velvety, ruby-red passata that’s bursting with sweet-tart tomato goodness—perfect for tossing with pasta, swirling into soups, or even as a dip for crusty bread. No generic wrap-ups here: this stuff is so versatile, you might just start putting it on everything from eggs to grilled cheese, and its smooth texture makes it a kitchen hero for busy weeknights.
Cherry Tomato and Onion Sofrito
Mmm, picture this: you’re staring into your fridge, wondering how to turn those lingering cherry tomatoes and a humble onion into something spectacular without breaking a sweat. Well, friends, let’s whip up a Cherry Tomato and Onion Sofrito that’s so simple, it practically cooks itself while you daydream about your next snack attack. This vibrant, saucy base is your ticket to elevating everything from eggs to pasta with minimal effort and maximum flavor fireworks.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large yellow onion, because size matters here for that sweet caramelization
– 2 cups of cherry tomatoes, the little flavor bombs waiting to pop
– 3 tablespoons of olive oil, for a slick, non-stick dance in the pan
– A pinch of salt, to coax out all those juicy goodness
– A splash of water (about 1/4 cup), just to keep things from getting too dry and dramatic
Instructions
1. Grab a large skillet and place it over medium heat on your stovetop.
2. Pour in 3 tablespoons of olive oil and let it warm up for about 1 minute until it shimmers slightly.
3. Peel and finely dice 1 large yellow onion into small, even pieces—this helps it cook uniformly without burning.
4. Add the diced onion to the skillet and sprinkle with a pinch of salt, stirring occasionally with a wooden spoon.
5. Cook the onion for 10–12 minutes, until it turns soft and golden brown, releasing a sweet aroma; tip: don’t rush this step, as slow cooking builds depth of flavor.
6. While the onion cooks, rinse 2 cups of cherry tomatoes and pat them dry with a paper towel.
7. Add the cherry tomatoes to the skillet with the onions, stirring gently to combine.
8. Reduce the heat to medium-low and let the mixture simmer for 10 minutes, until the tomatoes start to wrinkle and burst open.
9. Use the back of your spoon to lightly crush some of the tomatoes, releasing their juices to create a saucier texture; tip: if it looks too thick, add a splash of water (about 1/4 cup) to loosen it up.
10. Continue cooking for another 3–5 minutes, stirring occasionally, until everything melds into a thick, jam-like consistency; tip: taste and adjust salt if needed, but avoid over-salting early on.
11. Remove the skillet from the heat and let it cool slightly before serving.
Gloriously soft and bursting with sweet-tangy notes, this sofrito boasts a jammy texture that clings perfectly to crusty bread or folds into scrambled eggs. Get creative by swirling it into rice for a quick pilaf or using it as a vibrant pizza sauce—it’s the versatile hero your kitchen didn’t know it needed!
Cherry Tomato and Lemon Basil Brine
Who knew that the secret to making your taste buds do a happy dance was hiding in your fridge all along? Welcome to the Cherry Tomato and Lemon Basil Brine, a zesty little number that’s basically summer in a jar—perfect for when you want to impress without the stress. It’s so simple, you’ll wonder why you ever bought the store-bought stuff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of cups of cherry tomatoes, halved
– A handful of fresh lemon basil leaves, roughly chopped
– A cup of water
– A quarter cup of white vinegar
– A tablespoon of sugar
– A teaspoon of salt
– A splash of olive oil
Instructions
1. Grab a medium-sized bowl and toss in your halved cherry tomatoes and chopped lemon basil.
2. In a separate small saucepan, combine the water, white vinegar, sugar, and salt.
3. Heat the mixture over medium heat, stirring constantly, until the sugar and salt dissolve completely—this should take about 2-3 minutes; don’t let it boil to preserve that bright flavor.
4. Remove the saucepan from the heat and let it cool for 5 minutes until it’s just warm to the touch.
5. Pour the warm brine over the tomatoes and basil in the bowl, making sure everything is submerged.
6. Drizzle in the olive oil and give it a gentle stir to coat all the ingredients evenly.
7. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or up to overnight for maximum flavor infusion—trust me, patience pays off here!
8. After chilling, give it one final stir before serving to redistribute the herbs and juices.
Vibrant and tangy, this brine transforms those cherry tomatoes into little bursts of sunshine with a refreshing herbal kick from the lemon basil. Serve it over grilled chicken for a zesty twist, or spoon it onto crusty bread as a quick appetizer that’ll have everyone asking for the recipe.
Conclusion
Kickstart your canning journey with these 28 cherry tomato recipes, each a gateway to year-round flavor. We hope you find a new favorite to preserve summer’s sweetness. Give one a try, then share which recipe you loved in the comments below. If this roundup inspired you, please pin it to your Pinterest boards to help other home cooks discover these delicious preserves!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
