3 Ways to Preserve Late-Season Cherry Tomatoes


| 10/4/2019 10:54:00 AM


cherry tomatoes

Cherry tomatoes are like the Energizer Bunny of the tomato world. They start producing early, and just keep going – long after their larger siblings give up for the winter. But there are many ways to save and use late-season cherry tomatoes, before the frost finishes them off for another year!

  • America’s favorite backyard garden plant is the tomato. And the easiest tomatoes to grow are cherry tomatoes.
  • They mature quickly, so you can grow them even in a short season environment. They don’t take up much space so you can grow them in a pot on the deck or balcony.
  • They come in all different shapes, sizes, and colors so you can grow a rainbow with just a few plants.
  • They are prolific so you will almost always have enough for a salad or snacks.
  • They are long lasting, so you will have ripe tomatoes in June, and still have ripe tomatoes in September or October – maybe even November if it’s a warm year.

They are also enticing. Each year I vow to plant fewer cherry tomato plants – yet it never happens. This year I planted at least one plant each of: small red cherry, black cherry, orange cherry, yellow cherry, medium green cherry, and a medium red cherry. Plus, I had a red grape cherry volunteer plant that had produced all season – smack dab in the middle of the blackberry patch. Let’s just say, I have had a lot of ripe cherry tomatoes over the past few months.

Winter is threatening early this year though – at least here in the Mid-Columbia region. So, I am busy harvesting, refusing to let Jack Frost have my late season tomatoes. Of course, a huge container of cherry tomatoes will only last so long – which means it’s time to get creative and either use or preserve them now! Just what can you do with an abundance of cherry tomatoes?

Roasted Cherry Tomatoes:

Sweet cherry tomatoes, right off the vine, are delicious. Keep that flavor, if not the crunch, all year long by roasting them. Layer washed cherry tomatoes on a baking sheet, drizzle with oil, salt, and herbs if desired, and bake at 425 degrees for about 20 minutes.



After they cool, I package them in freezer containers and freeze to use later on pasta or soup. Find the complete directions on my site: Roasted Cherry Tomatoes.



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