INGREDIENT GUIDE
Grape Tomato
Though visually similar at first glance, grape and cherry tomatoes have some very distinct differences. Grape tomatoes are smaller than cherry tomatoes, and they also have a meatier texture and fewer seeds. They aren’t quite as sweet as cherry tomatoes, plus have a longer shelf life which has contributed to their recent rise in popularity.
Tomatoes should be brightly colored with firm, shiny skin, and no soft or wrinkled spots.
Refrigerating tomatoes dulls the flavor and alters the texture, so always store them at room temperature. They will stay fresh for about a week.
Get crafty by making grape tomato hearts by cutting the ends at a 45 degree angle and using toothpicks to hold them together in the shape of a heart.
Storing tomatoes in the refrigerator damages the membranes inside the fruit walls, which causes the tomato to lose flavor and develop a mealy texture.
Due to their high sugar content grape tomatoes caramelize with heat, so they develop a wonderful sweet flavor when roasted or skewered and grilled.
Grape tomatoes provide a juicy burst of flavor served halved or whole in salads.
With less liquid and a thicker skin, grape tomatoes work well in pizzas and frittatas. In fact, imperfect tomatoes that are a bit too soft or wrinkled are perfect for tossing into cooked dishes like these.
Make your own version of sun-dried tomatoes by cutting grape tomatoes in half and baking on the lower rack of an oven at 120 °F until they are dry but still pliable.
Make a quick and simple pasta sauce by roasting tomatoes and chopped garlic tossed in olive oil and salt for about 20 minutes in a 400 degree oven. Serve with fresh basil, grated parmesan, and a drizzle of olive oil.
Grape Tomatoes are packed with nutrients like vitamins A, C, K, iron, and fiber.
Like other tomato varieties, grape tomatoes are high in lycopene, which reduces damaging free radicals in the body.
They make a great portable snack for the office or lunchbox as they’re sturdy enough to carry and are low in calories and carbs.
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