Cherry tomatoes

Cherry tomatoes bring sweetness and colour to Italian cooking: juicy flesh, thin skin, bright flavour all year round.

How to use them: raw in salads and bruschetta; halved on pizza and focaccia; quickly sautéed with garlic and oil for pasta and sandwiches; roasted confit; with mozzarella, pesto or basil.

Tips: pick firm, glossy fruit; keep at room temperature if you’ll eat them soon. Don’t overcook in the pan — they should stay vivid, not collapse. A pinch of salt and pepper lifts their natural sugar.

Keywords: cherry tomatoes, baby tomatoes, cherry tomatoes recipes, cherry tomatoes on pizza.