10 Easy Cherry Tomato Recipes To Make All Year Long
Cherry tomatoes are a staple ingredient in my kitchen all year round. Even if I haven’t planned my menu, I always grab a box when I’m at the market (sometimes two).
They’re sweet, juicy, and ready to go with barely any knife work. Toss them raw into a salad, roast them on a pizza, or simmer them into a silky sauce. They deliver big flavor every single time. And just a few on a plate can make a gorgeous garnish.
If you’ve been hunting for the perfect cherry tomato recipe, I’m about to make your life a lot easier: I’m giving you ten of them.
I’ve been cooking professionally for more than 20 years, and my nonna’s family comes from Campania, the southern Italian region famous for its tomatoes. So, yes, I take my tomatoes seriously.
These are the cherry tomato recipes I make at home, the dishes my friends ask me to bring to every gathering, the culinary stars that will get people asking you for the recipe.
Not Just a Summer Thing
Most people think of fresh cherry tomatoes as a summer ingredient, and sure, nothing beats a pint picked straight from the garden in July. But here’s a little secret: These recipes shine all year long.
Just look at the colors. Bright red tomatoes, snowy white mozzarella, and vivid green basil leaves happen to be the exact palette of a festive holiday table.
Caprese Sticks look like tiny Christmas ornaments on a platter. A Cherry Tomato Pizza with its tomato “flowers” is a showstopper at a holiday open house. And a big bowl of Caprese Pasta Salad brings a pop of cheer to any December buffet.
So, don’t pack these recipes away when the weather turns cold. Some of them are at their very best during Christmas party season.
Can I Use Grape Tomatoes Instead?
Absolutely. Grape tomatoes are a little firmer, slightly less juicy, and a bit more oblong than cherry tomatoes, but they swap in one-for-one in every recipe on this list. They’re also reliably sweet in the off-season, which makes them a smart buy in winter.
Really, small tomatoes of any kind can be substituted. The switch will just slightly change the flavor and appearance.
And if you’re in a pinch with neither cherry nor grape tomatoes on hand? Grab whatever ripe larger tomatoes you have, like Romas, Campari, or heirlooms, and chop them into bite-sized pieces.
The look will change a bit, but the flavor will still be wonderful. Just give larger chopped tomatoes a light pat with a paper towel so they don’t water down your dish.
How to Pick the Best Cherry Tomatoes
Look: Choose ripe tomatoes that are plump and glossy with taut skin and deep, even color.
Feel: They should be firm but give slightly when pressed, and feel heavy for their size.
Smell: Sniff the stem end. If it smells like a tomato, it will taste like one.
Mix it up: Feel free to use different colors. A combination of red, yellow, and orange cherry tomatoes makes any dish more eye-catching.
Store smart: Keep raw tomatoes on the counter, not in the fridge. Cold temperatures dull their flavor and turn them mealy.
Best Cherry Tomato Recipes
1. Cherry Tomato Pizza
If you want one cherry tomato recipe that makes your guests pull out their phones before they pick up a slice, this is it.
Halved cherry tomatoes are arranged like flower petals over a bubbling layer of Italian cheese, with a green olive tucked into the center of each bloom and fresh basil and parsley scattered in between. The pizza looks like something from a countryside pizzeria in Italy, but store-bought dough does most of the work.
My trick for a crisp crust? For all my pizza recipes, I pre-bake the dough before the toppings go on. No soggy bottoms here, even with juicy tomatoes on top. The whole thing is ready in about 35 minutes.
Holiday Tip: With its red petals and green herbs, this pizza is a natural for a Christmas appetizer spread. Cut it into small squares and watch it disappear.
CHERRY TOMATO PIZZA RECIPE
2. Cherry Tomato Caprese Salad
The classic Caprese salad from the island of Capri is made with sliced tomatoes and mozzarella. But have you ever tried to neatly slice and layer a pile of slippery little cherry tomatoes? Exactly.
So, I make this cherry tomato salad the easy way: I toss it. Halved cherry tomatoes and pearl mozzarella go into one bowl with fresh basil and a homemade lemon-basil dressing that whirls up in the blender.
Lemons are another treasure of Campania, and they add a bright, herby punch that takes this salad way beyond a basic drizzle of oil.
One bowl, simple ingredients, no fussy arranging, and only about 15 minutes. That’s my kind of salad.
CHERRY TOMATO CAPRESE SALAD RECIPE
3. Caprese Pasta Salad
I created this recipe after spending a month in Salerno, just a short ferry ride from Capri. I came home obsessed with Caprese flavors and wanted a version hearty enough to be a meal.
In this recipe, rotini spirals grab onto a zesty lemon-garlic dressing, then get tossed with sweet cherry tomatoes, fresh mozzarella, and plenty of fresh basil. The only cooking involved is boiling pasta, and the dish is ready in about 30 minutes.
Even better, it tastes great made a day ahead, which makes it a lifesaver for potlucks, picnics, and holiday buffets where you’d rather be mingling than cooking.
Pro Tip: Mix red and yellow cherry tomatoes for an even prettier bowl.
CAPRESE PASTA SALAD RECIPE
4. Pesto Shrimp Pasta Salad
When I need an easy dinner that feels a little bit fancy, this is my go-to.
Tender pasta, succulent shrimp, and vibrant basil pesto get a burst of juicy sweetness from quartered cherry tomatoes, which cut right through the richness of the pesto. A few slivers of red onion add a little crunch and a pop of color.
I use pre-cooked shrimp to keep things fast, so dinner is on the table in under 30 minutes. This pasta salad works as a weeknight meal, a BBQ side dish, or a make-ahead lunch for the week. And yes, I make it all year long. (I live in Southern California, after all.)
PESTO SHRIMP PASTA SALAD RECIPE
5. Mediterranean Halloumi Salad
Tired of boring salads? Meet your cure.
Halloumi is a salty, slightly nutty cheese from Cyprus with a culinary superpower: It doesn’t melt into a puddle when you cook it.
Instead, it gets golden and crispy on the outside and soft and melty on the inside. I sear it in a grill pan and lay it over a bed of peppery arugula, crunchy cucumbers, briny Kalamata olives, red onion, and a rainbow of halved cherry tomatoes.
A quick lemon-oregano dressing ties it all together. Serve it while the cheese is still warm, and you’ll never look at a side salad the same way again.
MEDITERRANEAN HALLOUMI SALAD RECIPE
6. Burrata Panzanella
Panzanella is a traditional Tuscan bread salad, and this recipe marries it with creamy burrata from Puglia. In Italian cuisine, it’s usually an appetizer, but it can certainly be an easy summer dinner as well.
Toasted bread cubes soak up olive oil, balsamic vinegar, and the sweet juices from salted cherry tomatoes. Then pieces of burrata are scattered over the top, along with thin slices of red onion and fresh herbs.
It’s a smart way to use up day-old bread, and it looks stunning layered on a big platter. It’s also so addictively delicious, I should give you fair warning: Everyone will want the recipe.
BURRATA PANZANELLA RECIPE
7. Authentic Italian Marinara Sauce
This is my nonna’s marinara, and it’s one of the most popular recipes on my site. Thousands of home cooks have made it, and the reviews speak for themselves.
The sauce simmers in under 30 minutes with just a handful of ingredients: good olive oil, garlic, onion, oregano, basil, and tomatoes. While the base recipe uses canned tomatoes, I also show you how to make it with fresh ones.
Cherry tomatoes are one of the closest matches to Italy’s famous San Marzanos, so this is a wonderful way to use up a big haul from the garden or farmers market.
Make a double batch. This sauce freezes for months, and a jar of homemade marinara makes a thoughtful holiday gift.
MARINARA SAUCE RECIPE
8. Authentic Pomodoro Sauce
I learned this sauce from an Italian winemaker at his villa in the Tuscan hills, and my husband and I have been making it ever since.
Pomodoro simply means “tomato” in Italian, and unlike marinara, this sauce is all about fresh tomatoes, never canned. They’re seeded, lightly pulsed, and gently cooked with onion, garlic, and good olive oil, then finished with fresh basil. The result is lighter and brighter than a long-simmered red sauce.
Sweet, ripe cherry tomatoes are one of my favorite choices here. Toss the sauce with a pound of spaghetti and eat as is. But also feel free to add shrimp or spoon your pomodoro over chicken or fish.
POMODORO SAUCE RECIPE
9. Pasta Pugliese (Orecchiette with Sausage and Spinach)
In Bari, you can walk down the street and see local nonnas drying homemade orecchiette pasta on tables outside their doors. This cherry tomato pasta dish is my tribute to the pasta of Puglia.
Orecchiette means “little ears,” though I think they look more like tiny scoops. And like scoops, they are perfect for grabbing hold of crumbled Italian sausage, wilted baby spinach, and juicy cherry tomatoes.
This combination is a delightful, oh-so-edible bouquet of flavors and textures. A shower of Parmesan and a pinch of red pepper flakes is the perfect topper.
This dish is a 30-minute, one-pan dinner that tastes like a trip to southern Italy. It’s also my favorite pasta recipe, period.
PASTA PUGLIESE RECIPE
10. Caprese Sticks
Think of these as Caprese salad’s more sociable cousins.
A cherry tomato, a basil leaf, a mini mozzarella ball, another basil leaf, and one more tomato get threaded onto a little skewer, then finished with a zigzag of balsamic glaze. That’s it! Seriously.
Four ingredients, about 15 minutes, and you have the easiest party appetizer you’ll ever make.
These Caprese Sticks are perfect in summer when the garden is overflowing, but I’d argue they’re even better in December. Those Italian flag colors are also classic Christmas colors, so these skewers look right at home on a holiday charcuterie board.
Pro Tip: Pat the mozzarella and tomatoes dry before assembling so nothing slides off the sticks.
CAPRESE STICKS RECIPE
Cherry Tomato Recipe FAQs
Should I cut cherry tomatoes in half?
For most recipes, yes. Halving them lets the juices mingle with dressings and sauces, keeps them from rolling off your fork, and helps them roast evenly on a pizza. For skewers like Caprese Sticks, leave them whole.
Why do some recipes call for salting the tomatoes first?
A light sprinkle of salt draws out the tomato juices and seasons the tomatoes from the inside. Those juices then become part of your dressing or sauce. It’s a little step with a big flavor payoff.
Can I use cherry tomatoes instead of regular tomatoes in sauce?
Yes. Sweet, low-acid cherry tomatoes make a lovely fresh marinara or pomodoro sauce. If yours taste a little tart, a teaspoon or so of sugar will balance things out.
How do I store cherry tomatoes?
Keep whole, unwashed cherry tomatoes at room temperature, out of direct sun, and use them within a few days. Once cut, refrigerate them in an airtight container and use within 1 to 2 days.
What can I make with an abundance of cherry tomatoes?
Make a batch of marinara or pomodoro sauce (or both) and freeze it. Cherry tomato sauce is the best way to preserve a big harvest so you can enjoy that fresh tomato flavor well into winter.
Ready to Start?
Well, now you have them: 10 easy cherry tomato recipes that prove these little gems deserve a spot in your kitchen every month of the year.
From no-cook salads like Cherry Tomato Caprese to cozy weeknight dinners like Pasta Pugliese, from my nonna’s marinara to the prettiest pizza you’ll ever pull out of your oven, there’s a recipe here for every craving and occasion.
And when the holidays roll around, remember those red, white, and green colors. Your party platter will thank you.
If you make any of these recipes, I want to hear about it! Leave a comment, tag me on Instagram, and show me what’s cooking in your kitchen. Getting feedback from you is my favorite part of sharing articles with you.
Now go make something delicious. 🍅
