Make sure these bite-size bursts of summer find their way into your cooking. Look for baskets of heirloom varieties: They’re all loaded with beta-carotene and lycopene, powerful antioxidants. Cherry tomatoes should be uncracked, dry but not shriveled, and sweetly earth scented. Keep at room temperature and use soon.
Stir chopped fresh cherry tomatoes into any pesto or marinara sauce for zippy taste and chunky texture. If you grow tomatoes and have too many to use at once, pulse in a food processor until fairly smooth, pour into zip-top bags, and freeze flat for later use in soups or chili.
For a killer, easy appetizer, wash and pat dry whole cherry tomatoes. Pierce each twice with a toothpick, then place in a large glass jar. Cover with a vinaigrette of garlic-scented olive oil, champagne vinegar, and chopped fresh basil, oregano, and thyme. Marinate, refrigerated, overnight, turning the jar upside down occasionally to distribute liquid.
