A punnet of cherry tomatoes is one of the easiest things to keep in the kitchen. They're sweet enough to eat straight from the box, they don't need peeling or much prep, and they turn a plain plate of pasta or a bowl of salad into something you'd actually be happy to serve to guests.
If you've got a box sitting in the fridge and aren't sure what to do with it, here are three ways to use it up this week. One to keep on hand for whenever you need it, one for a quick lunch or dinner, and one fresh salad that comes together in minutes.
1. Marinated Cherry Tomatoes
A jar of marinated cherry tomatoes in the fridge is one of the most useful things you can have. Spoon them over burrata or mascarpone on a slice of toasted bread and you've got instant bruschetta when guests turn up unannounced. Stir a spoonful into a bowl of pasta on a busy evening. It's the kind of thing that makes an ordinary meal feel a little more considered, without any real effort.
Prep time: 10 minutes · Rest time: 30 minutes · Makes: 1 small jar
Ingredients
- 2 boxes (250 g) cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or lemon juice)
- 2 garlic cloves, thinly sliced
- 1 tsp dried oregano or mixed Italian herbs
- A handful of fresh basil, torn
- ½ tsp salt
- ¼ tsp crushed black pepper
- A pinch of chilli flakes (optional)
- ½ tsp honey or sugar (optional, to round it off)
Method
- Halve the cherry tomatoes and put them in a bowl.
- In a separate bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, pepper, chilli flakes and honey.
- Pour the dressing over the tomatoes, add the basil, and toss gently to coat.
- Transfer everything to a clean jar and let it rest for at least 30 minutes at room temperature so the flavours settle. For a deeper flavour, leave it overnight in the fridge.
- Keeps well for 4–5 days, covered, in the fridge. Bring to room temperature before serving so the oil loosens up.
Ways to use it: over burrata or fresh cheese on toast, tossed through hot pasta, alongside grills.
2. Cherry Tomato Spaghetti
A genuinely comforting quick meal — good for lunch or dinner, and a sure-fire hit with every age group, from young kids to school-goers to adults. The ingredients are simple, and cherry tomatoes and fresh basil are the heroes here. The tomatoes soften into a light, sweet sauce on their own, so you don't need a jar of anything.
Prep time: 5 minutes · Cook time: 20 minutes · Serves: 2
Ingredients
- 200 g spaghetti
- 2 boxes (250 g) cherry tomatoes, most halved and a few left whole
- 3 tbsp olive oil
- 4 garlic cloves, sliced
- A big handful of fresh Italian basil
- Salt, to taste
- Black pepper
- A pinch of chilli flakes (optional)
- Grated parmesan or cheese, to finish
- A splash of reserved pasta water
Method
- Boil the spaghetti in well-salted water until just al dente. Before draining, scoop out about half a cup of the pasta water and set it aside.
- While the pasta cooks, heat the olive oil in a wide pan and gently cook the garlic until fragrant — don't let it brown.
- Add the cherry tomatoes and a pinch of salt. Cook for 8–10 minutes until they collapse and turn saucy. Press a few with the back of your spoon to help them along.
- Add the chilli flakes and a splash of the reserved pasta water to loosen the sauce.
- Add the drained spaghetti and most of the basil. Toss well, adding a little more pasta water until the sauce turns silky and coats every strand.
- Finish with grated cheese, black pepper and the last of the basil.
3. Avocado & Cherry Tomato Salad
Delicious and fresh on its own, and easy to build on. Add cheese, croutons, or a scoop of pasta if you want to make it heavier. It's versatile, quick, and always lands well — the sort of salad you can put together in the time it takes everyone to sit down.
Prep time: 10 minutes · Serves: 2–3
Ingredients
- 2 ripe Hass Avocados, cubed
- 2 boxes (250 g) cherry tomatoes, halved
- ½ small red onion, finely chopped
- 1 small English Cucumber, diced (optional)
- A handful of coriander, chopped
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 green chilli, finely chopped (optional)
Method
- In a bowl, combine the cherry tomatoes, red onion, cucumber, coriander and green chilli.
- Whisk the lime juice, olive oil, salt and pepper together, pour over the vegetables and toss.
- Add the cubed avocado last and fold in gently, so the pieces hold their shape.
- Serve straight away. To make it more of a meal, add feta or another cheese, some croutons, or toss it through pasta.
Tip: dress the salad just before serving so the avocado stays fresh and the leaves don't wilt.
A few quick questions, answered
How long do marinated cherry tomatoes last? About 4–5 days in the fridge, kept covered. Let them come to room temperature before serving.
Do I need to peel cherry tomatoes for these recipes? No. The skins are thin and soften as they cook, so there's no peeling involved.
Can I make the cherry tomato spaghetti without cheese? Yes. It's lovely as is — the tomatoes and basil carry it. The cheese is there if you want it.
What are the best cherry tomatoes to use? Firm, fresh ones with a good deep colour. The fresher they are, the sweeter the results — especially in the salad, where they're eaten raw.
Fresh cherry tomatoes, delivered the same day
Every one of these comes down to good cherry tomatoes. Our EAT. Cherry Tomatoes are grown hydroponically and picked fresh, so they hold their shape in a salad and turn beautifully sweet when cooked.
Order before 2 PM and we'll deliver the same day across Kolkata (after 2 PM is subject to availability). Shop cherry tomatoes at ecoponic.in »