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Cherry tomatoes, raw (cherry tomatoes, organic?)

Fresh raw cherry tomatoes are smaller than classic tomatoes and very aromatic. Prefer organic quality.
Macronutrient carbohydrates 78.27%
Macronutrient proteins 17.71%
Macronutrient fats 4.02%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Cherry tomatoes ( Solanum lycopersicum var. cerasiforme ), also called cherry tomatoes , are a small-fruited variety of tomato. The sweet cherry tomatoes can be used to prepare numerous dishes.

Use in the kitchen

Cherry tomatoes are significantly smaller than "classic" tomatoes . Their size is similar to that of cherries - hence the alternative name cherry tomato. How much does a cherry tomato weigh? The weight of a cherry tomato can vary (around 10-30 g). 10 They come in different varieties, colors (eg red, yellow, orange, green, black) and shapes (eg round, oval). Cherry tomatoes taste very aromatic, fruity and in most cases sweeter than their larger relatives.

There are many uses for cherry tomatoes. In their raw form, you can use them to make delicious salads, e.g. with basil and vegan mozzarella . Tomato salad also goes well with an oil-free salad dressing with walnuts or the oil-free salad sauce with avocado and onion . You can also eat them raw as a snack - or combine them with a vegan dip at a picnic or as an aperitif. They are also particularly suitable for garnishing various dishes, not least raw food creations.

Cooked, these small tomatoes can be used as a side dish or in sauces or soups. Cherry tomatoes are also ideal for all kinds of vegetarian and vegan pasta dishes. You can mix them into spaghetti, add them to a one-pot pasta dish (e.g. with olives ) or add them to a pasta salad (e.g. with cucumber ). You can also use them to make flans, tarts and galettes - preferably with herbs. Cherry tomatoes braised with garlic or baked in the oven and marinated with rosemary are also recommended. Baked chicory or various curries also taste great with cherry tomatoes.

Here are some recommended vegan recipes with cherry tomatoes:

Vegan recipe for raw cherry tomato and apple soup

Ingredients (for 4 people): 500 g raw cherry tomatoes (organic), 3 apples , 1 onion , 1 clove of garlic , 800 ml water , 50 g nut butter (preferably from macadamia nuts or alternatively cashew butter ), 50 ml soy sauce (or less), 2 tbsp lemon juice (raw), (a little salt ,)pepper and chopped chives .

Preparation: Wash and halve the raw cherry tomatoes. Wash the apples, quarter them, remove the core and dice the flesh. Peel the onions and garlic cloves and cut into fine pieces. Put the cherry tomatoes, apples, onions and garlic in a blender with water and mix to form a smooth liquid. Add the nut butter, soy sauce and lemon juice and mix to form a creamy soup. You may want to use less soy sauce at first to reduce the salt content. Season with (salt and) pepper. Divide the vegan and raw cherry tomato and apple soup between four bowls and decorate with chives.

Vegan recipes with cherry tomatoes can be found under the note: " Recipes that have the most of this ingredient ".

Not only vegans or vegetarians should read this:
Vegans often eat unhealthily. Avoidable nutritional mistakes

Purchasing - Storage

Cherry tomatoes can be bought in most supermarkets such as Coop , Migros , Denner , Volg , Spar , Aldi , Lidl , Rewe , Edeka , Hofer , Billa etc. Many organic supermarkets (e.g. Alnatura , Denn's Biomarkt ) also sell the small tomatoes in organic quality (bio). Cherry tomatoes are in season in Switzerland from April to November . 9 However, they are available all year round . The tastiest ones can be found in late summer. Visit a weekly market - there you will often find a large variety and unusual varieties.

Cherry tomatoes and cocktail tomatoes can easily be confused (see below under possible confusions).

The availability of cherry tomatoes varies depending on the size of the store, catchment area, etc. If you are interested, click on our recorded food prices for the DA-CH countries (above under the ingredient image). There you will find current prices from various supermarkets and their price development.

Storage tips

Tomatoes don't belong in the fridge. There they not only lose their taste, but also their ingredients. They should be kept at room temperature, so they ripen a little. They can last up to two weeks. Always store tomatoes separately from other vegetables and fruit, as they give off the ripening gas ethene (ethylene), which causes the neighbouring tomatoes to ripen faster and spoil.

Ingredients - Nutritional values - Calories

How many calories does a cherry tomato have? The energy content of a cherry tomato (raw) is 18 kcal/100g. It contains little fat at 0.2 g/100 g. Do cherry tomatoes contain carbohydrates? Carbohydrates (3.9 g/100g) and proteins (0.88 g/100g) are also part of the nutritional values, but only small amounts are present. The cherry tomato consists largely of water (approx. 95%). 2

Do cherry tomatoes contain vitamins? 100 g of raw cherry tomatoes contain 14 mg of vitamin C (17% of the daily requirement). Radishes (15 mg/100g) and fennel (12 mg/100g) provide a similar amount. Yellow bell peppers contain 184 mg/100g, which is more than 13 times as much vitamin C. 2

In addition, 100 g of raw cherry tomatoes contain 237 mg of potassium (12% of the daily requirement). Pomegranates (236 mg/100g) andlettuce (238 mg/100g) have similar contents. Dried herbs and spices contain many times more potassium, such as dried coriander leaves with 4,466 mg/100g (= 44.66 mg/1g). 2 However, it is important to remember that very small amounts of spices and dried herbs are used. Zucchini have almost twice as much potassium as cherry tomatoes, with 459 mg/100g.

The vitamin K content is 7.9 µg/100g (11% of the daily requirement). This content is similar to that in green bell peppers (7.4 µg/100g) andraspberries (7.8 µg/100g). Swiss chard is particularly rich in vitamin K with 830 µg/100g . 2

The complete ingredients of the cherry tomato (raw), the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Health effects

Are cherry tomatoes healthy? Cherry tomatoes contain some nutrients and bioactive compounds that are beneficial to health. 5 These have antioxidant, anti-inflammatory and anti-cancer effects, among others. 6 The secondary plant substances that give tomatoes their red color (carotenoids, e.g. lycopene) are considered antioxidants and radical scavengers for reactive oxygen species. In this way, they prevent damage to the genetic material caused by free radicals. In addition to the protective effect against cancer (especially prostate cancer), the carotenoid mentioned above is also said to support cardiovascular diseases and diabetes. 4,5 In the case of cardiovascular diseases, a supplement with lycopene (from tomatoes or as a supplement) has a positive effect on blood lipids, blood pressure, inflammation and endothelial function. 8

Recent research also shows a reduced risk of diseases such as obesity, hyperglycemia and hypercholesterolemia. 7

Dangers - Intolerances - Side effects

Tomatoes (including cherry tomatoes) contain the poisonous glycoalkaloid solanine. Solanine is often used in the advice literature as a collective term for nightshade alkaloids, e.g. α-tomatin in tomatoes or other glycoalkaloids in nightshade plants such as sweet peppers or eggplants . Unripe, green tomatoes have high levels that can be above the toxic limit. In ripe tomatoes, however, the concentration is negligible and therefore there is no risk of poisoning. 3 In the unripe state, the tomatin level is significantly higher at up to 500 mg/kg than in the ripe state (around 5 mg/kg). 17

Some people with sensitive stomachs find cooked tomatoes difficult to digest. 4

Ecological footprint - animal welfare

The CO 2 footprint of cherry tomatoes depends heavily on the cultivation system and regionality. Tomatoes are often grown in greenhouses, especially when the regional climate is too cold or cultivation is not possible seasonally. Heating the greenhouses allows the heat-loving plants to be grown all year round. Alternatively, foil tunnels are used or the tomatoes are grown outdoors, which drastically reduces the amount of energy required. 13 Seasonal, regional vine tomatoes have an average CO 2 footprint of 0.3 kg CO 2 eq/kg, while regional tomatoes from the greenhouse (out of season) have a value of 2.9 kg CO 2 eq/kg. 15 It is therefore best to buy during the season and, if possible, make sure that they are "outdoor tomatoes" from the region. Tomatoes from Switzerland often come from greenhouses, as they need warmth and must be protected from wind and rain. 10

In general, small-fruited tomatoes (e.g. cocktail tomatoes or snack tomatoes - we have not found any details for cherry tomatoes in particular) have a lower yield per m 2 than vine tomatoes for the same expenditure: their carbon footprint is correspondingly larger. In addition, small tomatoes are usually sold in foil-wrapped cardboard or plastic trays. This type of packaging also has a negative impact on the ecological footprint . From an ecological point of view, loose, large tomatoes such as beef tomatoes or plum tomatoes are preferable when shopping. 13

The amount of water required to produce 1 kg of tomatoes also depends on various factors and varies greatly in the literature. The values are between 214 and 1000 liters. 14,15 In contrast to the amount of emissions emitted, the amount of water required for 1 kg of tomatoes from the greenhouse is on average less than for 1 kg of tomatoes from the open field. This is a key factor, especially in dry regions. It is important to mention here that the tomatoes in such glass or plastic greenhouses grow in soilless substrates with nutrient solutions. In foil tunnels or open fields, on the other hand, the tomatoes grow in the soil and receive not only green manure but also organic-mineral fertilization. 16

Worldwide occurrence - cultivation

The tomato originally comes from South America and came to Europe via Spain. 9

According to several studies, cherry tomatoes are the result of crossing wild and cultivated tomatoes. 10

Found in the wild

There are wild tomatoes in the tropics and subtropics. These look very diverse - they are usually small, green and sometimes hairy fruits. 1

Possible confusion

Cherry tomatoes are also incorrectly referred to as cocktail tomatoes, but the latter are often elongated and larger. Both varieties are similar, but there is another difference: the cherry tomato is usually a little sweeter in taste. 11

Cultivation - Harvest

Cherry tomatoes are easy to cultivate in the garden or in a pot on the balcony. The plant is easy to care for and usually does not require a stick for support. 9 The harvest can take place earlier than with larger fruits and is practical for home cultivation as the fruits ripen quickly and you always have fresh tomatoes.

The plants are easy to sow yourself. This should be done between February and April. In a sunny and warm place (such as on a sunlit windowsill), the seeds germinate within five to ten days. As soon as the first leaves have formed, the tomato plants should be pricked out. To do this, transplant the individual young plants into their own pots or tubs and water them well. 11 The plants can be placed in their permanent place outside as soon as frost is no longer expected. Cherry tomatoes like it sunny and protected from the weather. They also prefer nutrient-rich, permeable soil with good water storage capacity. 11

It is also relatively easy to care for. Root balls should always be moist, but the leaves should not be moistened, which is why a covered location is ideal. Fertilize every two to three weeks (until the first fruit sets). 11

As soon as the fruit has a strong red color (or yellow or orange, depending on the variety) and a firm skin, the cherry tomatoes are ready to be harvested. When harvesting, be careful not to damage the fruit cap. 11

Further information

The cherry tomato ( Solanum lycopersicum var. cerasiforme ) is a variety of the tomato ( Solanum lycopersicum ) and belongs to the nightshade family (Solanaceae).

Current breeding methods for new tomato varieties focus on traits such as colour, firmness, flavour and high carotenoid content. These fruit quality traits are more common in traditional varieties than in more modern varieties that are primarily designed for high productivity. There is great potential for including cherry tomatoes in breeding programmes; their genetic diversity and wide geographical range are valued as valuable traits. Desirable traits in cherry tomatoes include disease resistance, soluble solids content, fruit size, flavour, texture, pigmentation and post-harvest quality. 10

Alternative names

The cherry tomato (cherry tomato, also incorrectly written cherry tomato) is also called cherry tomato. In English it is called cherry tomato.

Bibliography - 16 Sources Die wilde Tomate – die Wildtomate.
2.USDA United States Department of Agriculture. Grüne Tomaten und gekeimte Kartoffeln - das natürliche Gift Solanin.
4.Pamplona-Roger JD. Heilkräfte der Nahrung. Advent-Verlag: Zürich. 2006: 264-7.

Vats S, Bansal R, Rana N, et al. Unexplored nutritive potential of tomato to combat global malnutrition. Crit Rev Food Sci Nutr. 2022;62(4):1003-1034.

6.Salehi B, Sharifi-Rad R, Sharopov F, et al. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019;62:201-208.

Perveen R, Suleria HAR, Anjum FM, Butt MS, Pasha I, Ahmad S. Tomato (Solanum lycopersicum) carotenoids and lycopenes chemistry; metabolism, absorption, nutrition, and allied health claims--a comprehensive review. Crit Rev Food Sci Nutr. 2015;55(7):919-929.


Cheng HM, Koutsidis G, Lodge JK, Ashor A, Siervo M, Lara J. Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysis. Atherosclerosis. 2017;257:100-108. Cherrytomate.

Ceballos Aguirre N, Vallejo Cabrera FA. Evaluating the fruit production and quality of cherry tomato (Solanum lycopersicum var. cerasiforme). Revista Facultad Nacional de Agronomía Medellín. Juni 2012;65(2):6593–604. Cherrytomaten anbauen - Pflanzen, Pflege und die besten Sorten.

Müller-Lindenlauf M, Zipfel G, Rettenmaier N, Gärtner S, Münch J, Paulsch D, Reinhardt G. CO2-Fussabdruck und weitere Umweltwirkungen von Gemüse aus Baden-Württemberg. 2013.


Reinhardt G, Gärtner S, Wagner T. Ökologische Fussabdrücke von Lebensmitteln und Gerichten in Deutschland. Institut für Energie - und Umweltforschung Heidelberg. 2020.


Mekonnen MM, Hoekstra AY. The green, blue and grey water footprint of crops and derived crop products. Hydrol. Earth Syst. Sci. 2011; 15: 1577-1600.


Boulard T, Raeppel C, Brun R, Lecompte F, Hayer F, Carmassi G, Gaillard G. Environmental impact of greenhouse tomato production in France. Agronomy for Sustainable Development 31. 2011; 757-777. 


Friedman M. Tomato glycoalkaloids: role in the plant and in the diet. J Agric Food Chem. 1. Oktober 2002;50(21):5751–80.