What To Do With An Abundance Of Cherry Tomatoes

So your garden has blessed you with a massive bowl of cherry tomatoes. It happens to the best of us. You might be wondering what to do with an abundance of cherry tomatoes before they start to soften. This guide is here to help you turn that colorful haul into delicious meals without any fuss.

These little gems are incredibly versatile. They pack a sweeter, more concentrated flavor than many larger tomatoes. And with a few simple ideas, you can enjoy them in everything from quick snacks to meals you can save for later.

First, let’s talk about handling your harvest. Always pick or buy cherry tomatoes that are firm, shiny, and free of wrinkles. If you need to store them for a few days, keep them at room temperature away from direct sunlight. Putting them in the fridge can make them mealy and dull their taste.

For longer storage, freezing is a fantastic option. You don’t even need to blanch them. Just wash and dry the tomatoes thoroughly. Spread them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for months. Use frozen tomatoes directly in cooked dishes like soups and sauces.

No-Cook Recipes for Hot Days

When the sun is blazing, the last thing you want is to heat up the kitchen. These recipes are fresh, fast, and require zero cooking.

Simple Tomato Bruschetta:

Halve a big handful of cherry tomatoes.
Mix them with a minced garlic clove, a handful of torn fresh basil, a drizzle of extra virgin olive oil, and a pinch of salt.
Let it sit for 15 minutes so the flavors meld.
Spoon over slices of toasted crusty bread rubbed with a cut garlic clove.

Ultimate Garden Salad:

Cherry tomatoes are the star of any salad. Their sweetness balances bitter and salty flavors perfectly. Try this combination:

Halved cherry tomatoes
Sliced cucumber
Thinly sliced red onion
Crumbled feta cheese
A simple dressing of olive oil, lemon juice, oregano, salt, and pepper.

Quick Pickled Tomatoes:

This is a surprising way to add a tangy punch to sandwiches or grilled meats. It takes just minutes to prepare.

Prick each tomato once with a toothpick.
Pack them into a clean jar.
Heat equal parts water and vinegar (like white wine vinegar) with a bit of salt, sugar, and your favorite spices (peppercorns, mustard seeds, dill).
Pour the hot liquid over the tomatoes, seal the jar, and let it cool. They’re ready in a few hours and last weeks in the fridge.

Easy Cooked Dishes

Applying a little heat makes cherry tomatoes even sweeter. These recipes are straightforward and deeply satisfying.

Blistered Tomato Pasta:

This is a weeknight lifesaver. The whole process takes about as long as it does to boil your pasta water.

Heat a generous glug of olive oil in a large skillet over medium-high heat.
Add your whole cherry tomatoes. Don’t crowd the pan—cook in batches if you have to.
Let them cook without moving for a few minutes until the skins blister and char in spots.
Add a pinch of chili flakes and some sliced garlic for the last minute of cooking.
Toss with your cooked pasta, a splash of the pasta water, and lots of fresh herbs. A little grated Parmesan cheese finishes it perfectly.

Concentrated Tomato Confit:

This method slow-cooks tomatoes in oil until they become jammy and intense. It’s a great way to use up pints at once.

Preheat your oven to 300°F (150°C).
In a baking dish, combine cherry tomatoes (left whole), several peeled garlic cloves, and a few sprigs of thyme or rosemary.
Cover everything completely with a mild olive oil.
Bake for about 1.5 to 2 hours, until the tomatoes are very soft and collapsed.
Store them in the oil in a jar in the fridge for up to two weeks. Use on toast, in grain bowls, or as a pasta sauce.

Savory Tomato Galette:

A free-form tart that looks impressive but is really simple. Use store-bought puff pastry for a shortcut.

Roll out your pastry dough into a rough circle.
Spread a thin layer of soft cheese (like ricotta or goat cheese) mixed with herbs in the center, leaving a 2-inch border.
Pile on halved cherry tomatoes.
Fold the edges of the dough over the filling.
Brush the crust with a beaten egg and bake at 400°F (200°C) for 25-30 minutes, until golden.

Preserving Your Harvest

When you’ve truly got more than you can eat now, preserving is the answer. It lets you enjoy that summer flavor all year round.

Oven-Dried Tomatoes:

Like sun-dried tomatoes, but you can make them in your oven. They’re chewy, sweet, and perfect for adding to salads, pizzas, or sandwiches.

Preheat oven to its lowest setting, usually around 200°F (95°C). Line a baking sheet with parchment paper.
Halve your tomatoes and place them cut-side up on the sheet.
Drizzle lightly with olive oil and sprinkle with salt. You can add dried herbs too.
Bake for 4-6 hours. The time varies, but you want them leathery and dry, but still pliable.
Store in a jar covered with olive oil in the fridge.

Basic Tomato Sauce:

You can make a vibrant, simple sauce with just cherry tomatoes. Their natural sweetness means you need less sugar to balance acidity.

In a large pot, sauté some chopped onion and garlic in olive oil until soft.
Add all your washed cherry tomatoes (no need to halve them).
Cook over medium heat, stirring occasionally, until all the tomatoes have burst and broken down. This could take 20-30 minutes.
Use a immersion blender to puree it smooth, or leave it chunky. Season with salt, pepper, and fresh basil.
Freeze in portion-sized containers for easy future meals.

Flavored Tomato Jam:

This sweet and savory condiment is incredible with cheese and crackers, or on a breakfast sandwich. It’s a unique way to use a lot of tomatoes.

Combine about 2 pounds of halved cherry tomatoes, 1 cup of sugar, the juice of one lemon, and a teaspoon of grated ginger in a heavy pot.
Cook over medium-low heat, stirring often, until it thickens to a jam-like consistency. This can take up to an hour.
Pour into sterilized jars and seal. Keep refrigerated for several weeks.

Unexpected Uses

Think beyond the plate. Cherry tomatoes can be used in some creative ways you might not of considered.

Flavorful Ice Cubes:

Puree a cup of cherry tomatoes with a pinch of salt and a basil leaf. Pour the mixture into an ice cube tray and freeze. Pop these cubes into your next batch of Bloody Mary, gazpacho, or even a pot of simmering soup for a burst of flavor.

Roasted Tomato Soup Shots:

Roast cherry tomatoes with onion and garlic until caramelized. Blend with some vegetable broth until smooth, then strain for a silky texture. Serve these small, rich shots as a starter at your next dinner party. They always impress.

Tomato Water:

This is a clear, intensely flavored liquid. It’s a secret weapon for chefs. Salt some chopped cherry tomatoes and let them drain in a cheesecloth-lined sieve over a bowl in the fridge overnight. The clear liquid that collects is tomato water. Use it to dress oysters, make a vinaigrette, or add to a cocktail for a subtle savory note.

Frequently Asked Questions

How do you use up too many cherry tomatoes?
The best strategies are cooking them down into sauces or soups, roasting or blistering them to concentrate flavor, or preserving them by drying, freezing, or making jam. No-cook options like salads and bruschetta are great for immediate use.

What is the best way to store a lot of cherry tomatoes?
For short-term (2-3 days), keep them at room temperature out of the sun. For longer storage, freeze them whole on a tray before bagging. You can also oven-dry them or turn them into a sauce or confit that lasts in the fridge or freezer.

Can you freeze fresh cherry tomatoes whole?
Yes, you can. Wash, dry, and freeze them in a single layer first to prevent them from sticking together. They will lose their firm texture when thawed, so plan to use them in cooked dishes where their shape isn’t important, like stews or sauces.

What can I make with cherry tomatoes from the garden?
Almost anything! Start with fresh salads and bruschetta. Then, move to cooked dishes like pasta, galettes, or sheet-pan dinners with other vegetables and protein. For large harvests, focus on preserved items like dried tomatoes, sauce, or jam.

With these ideas, that overflowing bowl of cherry tomatoes is no longer a problem—it’s an opportunity. Start with the simple no-cook options, then try your hand at preserving. Your future self will thank you when you open a jar of summer in the middle of January.