- Culinary uses of cherry tomatoes
- Purchasing - storage
- Ingredients - nutritional values - calories
- Nutrient tables
- Health effects
- Ecological footprint - animal welfare
- Worldwide occurrence - cultivation
- Additional information
Cherry tomatoes (Solanum lycopersicum var. cerasiforme), are a small-fruited variety of tomato. Numerous dishes can be prepared with the sweet cherry tomatoes.
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 (e.g., red, yellow, orange, green, black) and shapes (e.g., round, oval). Cherry tomatoes are very aromatic, fruity and in most cases sweeter than the larger varieties.
There are numerous uses for cherry tomatoes. You can prepare fine salads with raw cherry tomatoes, e.g., with basil and vegan mozzarella. An oil-free salad dressing with walnuts or an oil-free salad dressing with avocado and onion goes well with the tomato salad. You can also eat them raw as a snack - or combine them with a vegan dip for a picnic or aperitif. They are also particularly good for garnishing various dishes, including raw food creations.
When cooked, these small tomatoes serve as a side dish or are used in sauces or soups. Cherry tomatoes are also ideal for all kinds of vegetarian and vegan pasta dishes. You can mix them with 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 prepare tarts and galettes - preferably with herbs. Also recommended are cherry tomatoes stewed with garlic or baked in the oven and marinated in rosemary. Baked chicory or a wide variety of curries also taste great with cherry tomatoes.
Here are some recommended vegan recipes with cherry tomatoes:
Lukewarm Asparagus Salad with Cherry Tomatoes (in German)
Vegan recipe for Raw Cherry Tomato 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 made from macadamia nuts or alternatively cashew butter), 50 ml soy sauce (or less), 2 tablespoons lemon juice (raw), a little salt, pepper and chopped chives.
Procedure: Wash and halve the raw cherry tomatoes. Wash and quarter the apples, remove the core and dice the flesh. Peel the onions and garlic cloves and cut into fine pieces. Place the cherry tomatoes, apples, onion and garlic with water in a blender jar and blend until smooth. Add nut butter, soy sauce and lemon juice and mix to a creamy soup. You may want to work with less soy sauce 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.
To find vegan recipes with cherry tomatoes follow the reference: "Recipes that have the most of this ingredient".
|Not only vegans and vegetarians should read this: |
A Vegan Diet Can Be Unhealthy. Nutrition Mistakes.
Cherry tomatoes can be bought in most supermarket chains and in the local farmer’s markets when they are in season, such as Walmart, Costco, Whole Foods Markets, Kroger, Target, Albertsons and Safeway (United States); Asda, Sainsbury’s, Tesco, Morrisons, Aldi, Lidl, and Holland & Barret (Great Britain); Metro, Extra Foods, Real Canadian Superstore and Goodness Me (Canada); and Coles, Woolworths, and Harris Farm (Australia). Many organic supermarkets also sell organic cherry tomatoes. They may be available all year around. However, they are tastiest when they are in season in late summer. Some weekly farmers’ markets may have a wide range of unusual varieties.
It is easy to confuse cherry tomatoes and cocktail tomatoes (see below section on “confusion”).
Tomatoes should not be kept in the fridge. There they not only lose their taste, but also their ingredients. You should keep them at room temperature so that they will ripen a bit. The shelf life is up to two weeks. Always store tomatoes separately from other vegetables and fruit, as they give off the ripening gas ethene (ethylene), which encourages neighbors to ripen faster and also spoil.
How many calories does a cherry tomato have? The energy content of the cherry tomato (raw) is 18 kcal/100g. There contain 0.2 g/100g of fat.
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 mainly of water (approx. 95%).2
Do cherry tomatoes contain vitamins? 14 mg of vitamin C are present in 100 g of raw cherry tomatoes (17% of the daily requirement). Radishes (15 mg/100g) and fennel (12 mg/100g) provide a similar amount. The yellow sweet pepper contains 184 mg/100g, more than 13 times the amount of vitamin C.2
100 g of raw cherry tomatoes also contains 237 mg of potassium (12% of the daily requirement). Similar levels are found in pomegranates (236 mg/100g) and lettuce (238 mg/100g). Dried herbs and spices contain many times more potassium; e.g., dried coriander leaves with 4,466 mg/100g (= 44.66 mg/1g).2 However, it is important to note that minimal amounts of spices and dried herbs are used. With 459 mg/100g, courgettes have almost twice as much potassium as the cherry tomato.
The vitamin K content is 7.9 µg/100g (11% of the daily requirement). This level is similar to that found in green sweet peppers (7.4 µg/100g) and raspberries (7.8 µg/100g). At 830 µg/100g, Swiss chard is particularly rich in vitamin K.2
You can find the total ingredients of cherry tomato (raw), the coverage of the daily requirement and comparison values with other ingredients in the nutrient tables below.
Nutritional Information per 100g
|Saturated Fats||0.03 g|
|Carbohydrates (inc.dietary fiber)||3.9 g|
|Protein (albumin)||0.88 g|
|Cooking Salt (Na:5.0 mg)||13 mg|
|Essential Nutrients per 100g with %-share Daily Requirement at 2000 kcal|
|Vit||Vitamin C (ascorbic acid)||14 mg|
|Elem||Potassium, K||237 mg|
|Vit||Vitamin K||7.9 µg|
|Vit||Folate, as the active form of folic acid (née vitamin B9 and||15 µg|
|Vit||Vitamin B6 (pyridoxine)||0.08 mg|
|Min||Copper, Cu||0.06 mg|
|Min||Manganese, Mn||0.11 mg|
|Vit||Vitamin A, as RAE||42 µg|
|Vit||Vitamin E, as a-TEs||0.54 mg|
|Vit||Niacin (née vitamin B3)||0.59 mg|
Detailed Nutritional Information per 100g for this Ingredient
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Nutritional Information per 100g
Nutritional Information per 100g
Nutritional Information per 100g
|Vitamin C (ascorbic acid)||14 mg|
|Vitamin K||7.9 µg|
|Folate, as the active form of folic acid (née vitamin B9 and||15 µg|
|Vitamin B6 (pyridoxine)||0.08 mg|
|Vitamin A, as RAE||42 µg|
|Vitamin E, as a-TEs||0.54 mg|
|Niacin (née vitamin B3)||0.59 mg|
|Thiamine (vitamin B1)||0.04 mg|
|Riboflavin (vitamin B2)||0.02 mg|
|Pantothenic acid (vitamin B5)||0.09 mg|
|Vitamin D||0 µg|
Nutritional Information per 100g
Nutritional Information per 100g
Are cherry tomatoes healthy? Cherry tomatoes contain some nutrients and bioactive compounds that are beneficial for health.5 These have antioxidant, anti-inflammatory and anticancer effects, among other things.6 The phytochemicals that give tomatoes their red color (carotenoids, e.g., lycopene) are considered antioxidants and are free radical scavengers for reactive oxygen species. In this way, they prevent damage to the genetic material that is caused by free radicals. In addition to the protective effect against cancer (especially prostate cancer), the above-mentioned carotenoid is also said to support cardiovascular diseases and diabetes.4,5 In the case of cardiovascular diseases, supplementing with lycopene (from tomatoes or as a supplement) affects blood lipids, blood pressure, inflammation and endothelial function positively.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 toxic glycoalkaloid solanine. The literature uses solanine as a collective term for nightshade alkaloids, e.g. α-tomatone 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 there is therefore no risk of poisoning.3 In the unripe state, the tomatin value is up to 500 mg/kg, significantly higher than in the ripe state (around 5 mg/kg).17
Some people with sensitive stomach find cooked tomatoes difficult to digest.4
The carbon footprint of cherry tomatoes depends heavily on the cultivation system and region of cultivation. Tomatoes often grow in greenhouses, especially when the regional climate is too cold or when no other cultivation is possible seasonally. The heating of the greenhouses allows year-round cultivation of the heat-loving plants. Alternatively, tomatoes are grown in plastic tunnels or outdoors, which drastically reduces the amount of energy required.13 Seasonal, regional vine tomatoes have an average CO2 emission of 0.3 kg CO2 eq/kg, regional tomatoes from the greenhouse (off-season) on the other hand, have an emission of 2.9 kg CO2 eq/kg.15 It is therefore best to buy during the season and, if possible, make sure that the tomatoes are "outdoor tomatoes" from the region.
In general, small-fruited tomatoes (e.g., cocktail tomatoes or snack tomatoes - we did not find any details for cherry tomatoes in particular) have a lower yield per m2 than vine tomatoes with the same cost of input: their CO2 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. When shopping, preference should be given to loose, large tomatoes such as beefsteak tomatoes or plum tomatoes from an ecological point of view.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 number of emissions, the amount of water required for 1 kg of tomatoes grown in the greenhouse is on average less than for 1 kg of tomatoes grown outdoors. This is a key factor, especially in arid regions. It is important to mention here that the tomatoes grow in glass or plastic greenhouses in soilless substrates with nutrient solutions. On the other hand, in the plastic tunnel or outdoors, the tomatoes grow in the ground and receive not only green manure but also organic-mineral fertilization.16
The tomatoes originated in 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
There are wild tomatoes in the tropics and subtropics. These look very diverse - mostly they are small, green and partly hairy fruits.1
Possibility of confusion
Cherry tomatoes are also incorrectly referred to as cocktail tomatoes, but the latter are often elongated and larger. Although both varieties are similar, cherry tomato usually has a slightly sweeter taste.11
Cultivation - harvest
Cherry tomatoes are easy to cultivate in the garden or in pots on the balcony. The plant is easy to care for and usually does not need a stick for support.9 The harvest can take place earlier compared to larger fruits and is practical for home cultivation, as the fruits ripen quickly and you always have fresh tomatoes.
The seedlings are easy to plant yourself. This should happen between February and April in the Northern Hemisphere. The seeds will germinate in a sunny and warm place (such as a sun-drenched window sill) within five to ten days. As soon as the first leaves have formed, you should pick out the tomato seedlings and transplant them. 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 outdoors as soon as frost is no longer expected. Cherry tomatoes like it sunny and protected from the weather. They also prefer nutrient-rich, well-drained soil with good water storage capacity.11
Plant maintenance is also relatively easy. Root balls should always be moist, but the leaves should not be watered; so, a covered location is ideal. You should fertilize every two to three weeks (until the first fruit set).11
As soon as the fruit is bright red (or yellow or orange, depending on the variety) and has a firm skin, the cherry tomatoes are ready to be harvested. When harvesting, be careful not to damage the fruit.11
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 color, firmness, flavor 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. The inclusion of cherry tomatoes in breeding programs offers great potential; valuable traits are their genetic diversity and wide geographic range. Desired cherry tomato traits include disease resistance, soluble solids content, as well as fruit size, flavor, texture, pigmentation and post-harvest quality.10
Cherry tomatoes are also called grape tomatoes and cherry plum tomatoes.
Many researchers do not believe that Wikipedia is an authoritative source. One reason for this is that the information about literature cited and authors is often missing or unreliable. Our pictograms for nutritional values provide also information on calories (kcal).
|1.||Tomaten-aus-kurpfalz.de Die wilde Tomate – die Wildtomate.|
|2.||USDA United States Department of Agriculture.|
|3.||Dgk.de 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.
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.
|11.||Tomaten.de Cherrytomaten anbauen - Pflanzen, Pflege und die besten Sorten.|
|12.||Pini U. Das Bio-Food Handbuch. Ullmann Verlag: Potsdam; 2014: 748-9.|
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.