18 Flavorful Cherry Tomato Canning Recipes for Preserving

Ready to turn those vibrant cherry tomatoes into year-round delights? Whether you’re a canning novice or a preservation pro, our roundup of 18 flavorful cherry tomato canning recipes is your ticket to savoring the taste of summer all year long. From zesty salsas to rich sauces, these easy-to-follow ideas will inspire you to fill your pantry with jars of sunshine. Let’s get preserving!

Spicy Garlic Cherry Tomato Jam

Moments like these call for something that lingers on the palate and in memory, a preserve that captures the essence of summer with a kick. This Spicy Garlic Cherry Tomato Jam is a vibrant concoction, blending the sweetness of cherry tomatoes with the boldness of garlic and a hint of heat, perfect for those who cherish depth in every bite.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with juice
• 3 cloves garlic, minced to release their pungent aroma
• 1/2 cup granulated sugar, for a delicate sweetness
• 1/4 cup apple cider vinegar, with its sharp, fruity tang
• 1 tbsp crushed red pepper flakes, for a warm, lingering heat
• 1 tsp sea salt, to enhance all the flavors
• 1 tbsp rich extra virgin olive oil, for a smooth finish

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over low heat, allowing it to warm gently without smoking.
2. Add the minced garlic to the oil, sautéing until fragrant and golden, about 2 minutes, to unlock its full flavor.
3. Stir in the halved cherry tomatoes, sugar, apple cider vinegar, crushed red pepper flakes, and sea salt, combining all ingredients thoroughly.
4. Increase the heat to medium-low, bringing the mixture to a simmer. Let it cook uncovered, stirring occasionally, for 45 minutes, or until the jam thickens and the tomatoes break down completely.
5. As the jam cooks, skim off any foam that forms on the surface to ensure a clear, glossy finish.
6. Once thickened, remove the jam from heat and let it cool slightly before transferring to a clean jar. The jam will continue to thicken as it cools.

Finally, this jam offers a delightful contrast of textures, from the soft, yielding tomatoes to the slight crunch of the pepper flakes. Its flavor is a harmonious blend of sweet, spicy, and tangy, making it an exceptional companion to crusty bread or as a bold glaze for grilled meats.

Sweet and Tangy Balsamic Cherry Tomatoes

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself drawn to the simplicity and vibrancy of a dish that sings of the season—sweet and tangy balsamic cherry tomatoes. It’s a humble yet transformative recipe that turns the everyday into something memorable, perfect for those moments when you crave both comfort and a touch of elegance.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with juice
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon aged balsamic vinegar, with a deep, complex sweetness
• 1 teaspoon honey, for a subtle floral note
• 1/4 teaspoon sea salt, to enhance the natural flavors
• 1/4 teaspoon freshly ground black pepper, for a gentle warmth
• 2 tablespoons fresh basil leaves, thinly sliced for a bright, aromatic finish

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even roasting.
2. In a large mixing bowl, gently toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, sea salt, and black pepper until each piece is lovingly coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld beautifully.
3. Spread the tomatoes in a single layer on a parchment-lined baking sheet, ensuring they have room to caramelize without steaming. Tip: For an extra layer of flavor, sprinkle a pinch of salt over the tomatoes before roasting.
4. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and their edges begin to caramelize, releasing their sweet, tangy aroma. Tip: Halfway through roasting, give the pan a gentle shake to ensure even cooking.
5. Remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves, adding a pop of color and freshness.

Once cooled slightly, these tomatoes offer a delightful contrast of textures—soft yet slightly chewy, with a burst of juicy sweetness balanced by the tangy depth of balsamic. Serve them atop a creamy burrata or alongside crusty bread to soak up every last drop of their flavorful juices.

Herbed Cherry Tomato Confit

Now, as the golden light of late summer dances through the kitchen, there’s a quiet magic in transforming the simplest of ingredients into something deeply flavorful and comforting. This herbed cherry tomato confit is a celebration of patience and the slow melding of flavors, where each tomato becomes a tender, juicy jewel infused with the essence of herbs and olive oil.

Ingredients

• 2 pints of sweet, sun-ripened cherry tomatoes
• 1 cup of rich extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• 3 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 teaspoon of flaky sea salt
• 1/2 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 250°F, a low and slow temperature that coaxes out the tomatoes’ natural sweetness without breaking them down too much.
2. In a small baking dish, combine the cherry tomatoes, garlic slices, thyme, and rosemary, ensuring the herbs are nestled among the tomatoes for even flavor distribution.
3. Pour the olive oil over the tomatoes until they are nearly submerged, leaving just the tops exposed to encourage slight caramelization.
4. Sprinkle the sea salt and black pepper evenly over the tomatoes, adjusting the amounts slightly if your tomatoes are particularly sweet or tart.
5. Bake for 2 to 2.5 hours, checking occasionally, until the tomatoes are wrinkled and the oil is infused with their vibrant color and aroma.
6. Let the confit cool slightly in the oil before serving; this resting period allows the flavors to meld beautifully.

Yielded from the oven, these tomatoes are luxuriously soft, with a concentrated sweetness balanced by the herbal notes and the richness of the oil. Try them draped over crusty bread, with a dollop of creamy goat cheese, or as a bright accompaniment to grilled meats.

Roasted Cherry Tomato Salsa

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about the process of transforming simple ingredients into a dish that’s both vibrant and soul-warming. Roasted cherry tomato salsa, with its sweet, smoky undertones and bright acidity, is just such a creation.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with summer sweetness
• 1 small red onion, finely diced for a sharp, clean bite
• 2 cloves garlic, minced to release their pungent aroma
• 1 jalapeño, seeds removed and finely chopped for a gentle heat
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh lime juice, for a zesty brightness
• 1/4 cup chopped cilantro, its fresh, citrusy notes lifting the dish
• 1/2 teaspoon finely ground sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Toss the halved cherry tomatoes, diced red onion, minced garlic, and chopped jalapeño with the extra virgin olive oil and sea salt on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast in the preheated oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized, stirring halfway through to prevent sticking.
4. Remove from the oven and let cool slightly, allowing the flavors to meld together beautifully.
5. Transfer the roasted mixture to a bowl, add the fresh lime juice and chopped cilantro, gently stirring to combine all the elements.
6. Let the salsa sit for 10 minutes before serving, giving the flavors time to deepen and harmonize.

Silky with chunks of softened tomato, this salsa carries a smoky sweetness balanced by the sharpness of onion and the freshness of cilantro. Serve it atop grilled fish or with crispy tortilla chips for a contrast in textures that’s utterly satisfying.

Cherry Tomato and Basil Preserve

Gently, the summer sun coaxes the sweetness from cherry tomatoes, their vibrant hues a promise of flavor preserved. This cherry tomato and basil preserve captures the essence of warm days in a jar, a testament to the simplicity and beauty of garden-fresh ingredients.

Ingredients

• 2 pounds ripe cherry tomatoes, halved and bursting with juice
• 1 cup granulated sugar, for a delicate sweetness
• 1/4 cup fresh basil leaves, torn to release their aromatic oils
• 1/4 cup apple cider vinegar, for a subtle tang
• 1/2 teaspoon fine sea salt, to enhance the natural flavors
• 1/2 teaspoon red pepper flakes, for a gentle warmth

Instructions

1. In a large, heavy-bottomed pot, combine the halved cherry tomatoes, granulated sugar, torn basil leaves, apple cider vinegar, fine sea salt, and red pepper flakes. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it won’t react with the acidic ingredients.
3. Reduce the heat to low and let the mixture simmer uncovered for 45 minutes, or until it thickens to a jam-like consistency. Stir every 10 minutes to ensure even cooking. Tip: To test the consistency, place a small amount on a chilled plate; if it holds its shape, it’s ready.
4. While the preserve is cooking, sterilize your jars and lids in boiling water for 10 minutes to ensure they’re clean and ready for preserving.
5. Once the preserve has reached the desired consistency, carefully ladle it into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a good seal.
6. Process the jars in a boiling water bath for 10 minutes to seal them properly. Tip: Always check the seal after cooling; the lid should not flex up and down when pressed.

As the preserve cools, the flavors meld into a harmonious blend of sweet, tangy, and slightly spicy notes. Spread it on crusty bread, swirl into yogurt, or serve alongside grilled meats for a touch of summer any time of year.

Smoky Chipotle Cherry Tomato Sauce

How quietly the evening settles in, the perfect time to stir together something that hums with both warmth and a hint of adventure. This smoky chipotle cherry tomato sauce is a melody of flavors, each note blending into the next, creating a dish that feels both familiar and excitingly new.

Ingredients

• 2 cups ripe cherry tomatoes, bursting with sweetness
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp smoked paprika, for a deep, woodsy undertone
• 1/2 tsp chipotle powder, adding a gentle heat
• 1/4 tsp fine sea salt, to balance the flavors
• 1/4 cup fresh basil leaves, torn to release their fragrant oils

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over low heat, allowing it to warm gently to avoid burning.
2. Add the minced garlic to the oil, sautéing for about 1 minute until it becomes fragrant but not browned, stirring constantly.
3. Introduce the cherry tomatoes to the pan, increasing the heat to medium. Cook for 5 minutes, or until the tomatoes begin to soften and release their juices.
4. Sprinkle in the smoked paprika, chipotle powder, and sea salt, stirring well to coat the tomatoes evenly with the spices.
5. Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together beautifully.
6. Remove the saucepan from the heat and stir in the torn basil leaves, letting the residual heat wilt them slightly.
7. For a smoother sauce, blend briefly with an immersion blender, leaving some texture for a rustic feel.

Silky with a subtle kick, this sauce drapes over pasta with elegance or serves as a vibrant base for grilled vegetables. Its smoky depth invites a second taste, a reminder of summer’s bounty even as the evenings grow cooler.

Honey-Glazed Cherry Tomato Chutney

Moments like these, when the kitchen is quiet and the world outside seems to pause, are perfect for creating something sweet and tangy to savor later. This honey-glazed cherry tomato chutney is a testament to the beauty of slow cooking, where each ingredient gets its moment to shine.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with summer sweetness
• 1/4 cup golden honey, thick and fragrant
• 2 tbsp rich extra virgin olive oil
• 1 small red onion, finely diced for a sharp contrast
• 1 tsp finely ground black pepper, adding a subtle warmth
• 1/2 tsp sea salt, to enhance the natural flavors
• 1 tbsp apple cider vinegar, for a bright acidity

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over low heat, allowing it to warm gently.
2. Add the finely diced red onion to the pan, sautéing until it turns translucent and sweet, about 5 minutes.
3. Stir in the halved cherry tomatoes, coating them in the oil and onion mixture, and let them soften for 10 minutes.
4. Drizzle the golden honey over the tomatoes, followed by the apple cider vinegar, sea salt, and finely ground black pepper, stirring to combine.
5. Simmer the mixture uncovered on low heat for 25 minutes, stirring occasionally, until the chutney thickens and the tomatoes break down.
6. Remove from heat and let cool slightly before serving, allowing the flavors to meld beautifully.

Just as the chutney cools, it transforms into a glossy, jam-like consistency, with the tomatoes’ sweetness balanced by the honey’s richness and the vinegar’s tang. Serve it alongside a sharp cheddar on crusty bread, or as a vibrant topping for grilled chicken, to let its flavors truly sing.

Lemon-Thyme Pickled Cherry Tomatoes

Kindly imagine a jar filled with tiny bursts of sunshine, each cherry tomato lovingly bathed in a fragrant lemon-thyme brine. This recipe is a quiet celebration of summer’s bounty, a way to preserve its brightness for the darker days ahead.

Ingredients

• 1 pound vibrant cherry tomatoes, halved
• 1 cup crisp white vinegar
• 1 cup pure water
• 2 tablespoons granulated sugar
• 1 tablespoon coarse sea salt
• 2 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns, freshly cracked
• 4 sprigs fresh thyme, leaves stripped
• Zest of 1 large lemon, finely grated

Instructions

1. In a medium saucepan, combine the white vinegar, water, sugar, and sea salt. Bring to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve completely, about 3 minutes.
2. Remove the saucepan from heat and add the garlic slices, cracked peppercorns, thyme leaves, and lemon zest. Let the mixture steep for 10 minutes to infuse the flavors.
3. While the brine is steeping, carefully pack the halved cherry tomatoes into a clean, 1-quart mason jar, leaving about 1/2 inch of headspace at the top.
4. Slowly pour the warm brine over the tomatoes in the jar, ensuring all the ingredients are submerged. Tap the jar gently on the counter to release any air bubbles.
5. Seal the jar with a lid and let it cool to room temperature before refrigerating. For best flavor, let the tomatoes pickle for at least 24 hours before serving.

Mellow yet vibrant, these pickled cherry tomatoes offer a delightful contrast of textures—juicy yet firm, with a bright acidity that dances on the palate. Try them scattered over a creamy burrata salad or as a bold garnish for grilled fish, where their zesty character can truly shine.

Cherry Tomato and Red Onion Relish

Today, as the light fades softly into evening, I find myself drawn to the simplicity and vibrancy of a dish that captures the essence of summer. This cherry tomato and red onion relish is a celebration of flavors, a humble yet profound addition to any meal.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with sweetness
• 1 medium red onion, thinly sliced into delicate half-moons
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon balsamic vinegar, aged and deeply flavored
• 1 teaspoon honey, golden and smooth
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, aromatic and bold
• 1/4 cup fresh basil leaves, torn into fragrant pieces

Instructions

1. In a large mixing bowl, gently combine the halved cherry tomatoes and thinly sliced red onion.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the tomato and onion mixture, ensuring each piece is lightly coated.
3. Add the honey, sea salt, and freshly ground black pepper to the bowl, stirring carefully to distribute the flavors evenly.
4. Let the mixture sit at room temperature for 30 minutes, allowing the flavors to meld and the onions to soften slightly.
5. Just before serving, fold in the torn basil leaves for a fresh, herbal note.
6. For the best flavor, serve the relish at room temperature, allowing the natural sweetness of the tomatoes and the sharpness of the onion to shine.

Relish in the contrast of textures, from the juicy tomatoes to the crisp onions, all brought together by the velvety dressing. This relish pairs beautifully with grilled meats or as a bright topping for crusty bread, offering a burst of summer in every bite.

Garlic-Infused Cherry Tomato Passata

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the simple joy of transforming humble ingredients into something truly magical. This garlic-infused cherry tomato passata is a celebration of the season, a vibrant and velvety sauce that carries the essence of sun-ripened tomatoes and the gentle warmth of garlic.

Ingredients

• 2 pounds of ripe, sweet cherry tomatoes, halved
• 1/4 cup of rich extra virgin olive oil
• 4 cloves of fresh garlic, thinly sliced
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of crushed red pepper flakes
• 1 tablespoon of fresh basil leaves, torn

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium-low heat until shimmering but not smoking.
2. Add the thinly sliced garlic to the oil, stirring gently until it becomes fragrant and just begins to turn golden, about 1 minute.
3. Tip: Keep the heat low to prevent the garlic from burning, which can introduce a bitter flavor.
4. Increase the heat to medium and add the halved cherry tomatoes, sea salt, black pepper, and red pepper flakes, stirring to combine.
5. Cook the tomatoes, stirring occasionally, until they break down and release their juices, about 15 minutes.
6. Tip: For a smoother passata, use the back of a wooden spoon to gently crush the tomatoes as they cook.
7. Once the sauce has thickened slightly and the flavors have melded, remove from heat and stir in the torn basil leaves.
8. Tip: Letting the sauce sit for 5 minutes off the heat allows the basil to infuse its aroma without losing its vibrant color.

Now, this garlic-infused cherry tomato passata is ready to envelop your favorite pasta or to serve as a rustic base for a homemade pizza. The texture is luxuriously smooth with occasional bursts of tomato skin, while the flavor is a harmonious blend of sweet, tangy, and subtly spicy notes. Nestled in a bowl, it’s a reminder of summer’s bounty, even as the seasons begin to change.

Rosemary and Olive Oil Canned Cherry Tomatoes

Flickering through the memories of summer, the thought of preserving its essence brings a quiet joy. This recipe, a humble yet vibrant blend of rosemary and olive oil canned cherry tomatoes, captures the warmth of the season in a jar.

Ingredients

• 2 pounds ripe cherry tomatoes, bursting with sweetness
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh rosemary leaves, finely chopped for a fragrant touch
• 1 tsp sea salt, coarse and flaky
• 1/2 tsp black pepper, freshly ground to release its aroma

Instructions

1. Preheat your oven to 300°F, allowing it to reach a gentle warmth perfect for slow roasting.
2. Wash the cherry tomatoes thoroughly, patting them dry to ensure they roast rather than steam.
3. In a large mixing bowl, combine the tomatoes with olive oil, rosemary, salt, and pepper, tossing gently to coat each tomato evenly.
4. Spread the tomatoes in a single layer on a baking sheet lined with parchment paper, ensuring they have space to caramelize.
5. Roast in the preheated oven for 2 hours, or until the tomatoes have collapsed and their edges begin to crisp slightly.
6. While still warm, carefully transfer the tomatoes into sterilized jars, pressing down lightly to remove any air pockets.
7. Pour any remaining olive oil and juices from the baking sheet over the tomatoes, ensuring they are fully submerged to preserve their freshness.
8. Seal the jars tightly and store in a cool, dark place, allowing the flavors to meld for at least a week before opening.

Unveiling the jar reveals tomatoes that are tender yet hold their shape, their sweetness deepened by the rosemary’s earthy notes. Serve them atop crusty bread or as a vibrant addition to pasta, letting their preserved summer brightness shine through.

Cherry Tomato and Jalapeño Hot Sauce

Now, as the late summer sun casts its golden glow, there’s something deeply satisfying about transforming the season’s bounty into a condiment that captures its essence. This cherry tomato and jalapeño hot sauce is a vibrant celebration of summer, with a kick that lingers just enough to remind you of its presence.

Ingredients

• 2 cups ripe cherry tomatoes, bursting with sweetness
• 3 fresh jalapeños, stems removed and roughly chopped (seeds in for extra heat)
• 1/4 cup apple cider vinegar, with its tangy depth
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp honey, for a touch of mellow sweetness
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 cup water, to adjust consistency
• 2 tbsp rich extra virgin olive oil, for sautéing

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Toss in the chopped jalapeños and cook until they start to soften, about 3 minutes, stirring occasionally.
4. Add the cherry tomatoes and sea salt, stirring to combine, and cook until the tomatoes begin to burst, about 5 minutes.
5. Pour in the apple cider vinegar and water, then bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
6. Remove from heat and stir in the honey, adjusting the sweetness to your liking.
7. Carefully transfer the mixture to a blender and puree until smooth. For a thinner sauce, add more water, a tablespoon at a time.
8. Let the sauce cool to room temperature before transferring to a clean jar or bottle. It will thicken slightly as it cools.

How this sauce comes together is nothing short of magical—the sweetness of the tomatoes, the heat of the jalapeños, and the tang of the vinegar create a complex flavor profile that’s both bold and balanced. Drizzle it over grilled chicken, swirl it into soups, or use it as a daring dip for crispy fries.

Sun-Dried Cherry Tomato Preserve

Basking in the golden light of late summer, there’s something profoundly comforting about transforming the season’s bounty into a preserve that captures the essence of sun-drenched days. This sun-dried cherry tomato preserve is a labor of love, a slow simmering of flavors that brings a touch of summer to any meal.

Ingredients

• 2 pounds ripe cherry tomatoes, halved and bursting with sweetness
• 1 cup granulated sugar, for a delicate balance of sweetness
• 1/2 cup rich extra virgin olive oil, to envelop the tomatoes in velvety richness
• 1/4 cup balsamic vinegar, adding a tangy depth
• 1 tablespoon finely ground sea salt, to enhance the natural flavors
• 1 teaspoon crushed red pepper flakes, for a subtle warmth
• 2 sprigs fresh rosemary, for an aromatic touch

Instructions

1. Preheat your oven to 225°F, creating a gentle warmth to slowly dry the tomatoes.
2. Arrange the halved cherry tomatoes cut side up on a baking sheet lined with parchment paper, ensuring they’re not touching for even drying.
3. Drizzle the tomatoes with the extra virgin olive oil and balsamic vinegar, then sprinkle with granulated sugar, sea salt, and crushed red pepper flakes.
4. Place the rosemary sprigs among the tomatoes, infusing them with herby fragrance as they dry.
5. Bake for 4 to 5 hours, until the tomatoes are shriveled but still slightly plump, checking occasionally to prevent over-drying.
6. Once cooled, transfer the tomatoes and any remaining juices to a sterilized jar, pressing down lightly to remove air pockets.
7. Seal the jar and store in the refrigerator, where the flavors will continue to meld and deepen over time.

Lusciously tender with a concentrated sweetness, this preserve is a versatile companion to crusty bread, creamy cheeses, or as a vibrant addition to pasta dishes. Its rich, tangy profile makes it a standout, a little jar of summer to savor in the cooler months ahead.

Cherry Tomato and Fennel Compote

Now, as the late summer sun dips low, casting golden hues across the kitchen, there’s a quiet joy in preparing something that captures the essence of the season. This cherry tomato and fennel compote is a humble yet vibrant dish, where each ingredient sings in harmony, offering a taste that’s both fresh and deeply comforting.

Ingredients

• 2 cups ripe cherry tomatoes, halved and bursting with sweetness
• 1 medium fennel bulb, thinly sliced for a crisp, anise-like bite
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon honey, for a subtle, floral sweetness
• 1 teaspoon finely ground black pepper, adding a warm, spicy note
• 1/2 teaspoon sea salt, to enhance the natural flavors

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the thinly sliced fennel to the skillet, sautéing until it begins to soften and turn translucent, approximately 5 minutes.
3. Stir in the halved cherry tomatoes, honey, sea salt, and black pepper, combining gently to avoid crushing the tomatoes.
4. Reduce the heat to low and simmer the mixture uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down slightly and the compote has thickened.
5. Remove from heat and let the compote rest for 5 minutes to allow the flavors to meld beautifully.

Each spoonful of this compote offers a delightful contrast between the juicy tomatoes and the crisp fennel, with a sweetness that’s perfectly balanced by the pepper’s warmth. Try spreading it over a slice of crusty bread or alongside grilled fish for a meal that feels like a gentle embrace from the garden.

Maple-Glazed Cinnamon Cherry Tomatoes

Maple-glazed cinnamon cherry tomatoes are a delightful twist on a summer staple, blending the sweetness of maple with the warmth of cinnamon to elevate the humble cherry tomato into something truly special.

Ingredients

• 2 cups ripe cherry tomatoes, bursting with sweetness
• 1/4 cup pure maple syrup, rich and velvety
• 1 tsp ground cinnamon, fragrant and warm
• 1 tbsp unsalted butter, creamy and golden
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a medium bowl, gently toss the cherry tomatoes with maple syrup, cinnamon, and sea salt until each tomato is lovingly coated.
3. Melt the unsalted butter in a small saucepan over low heat, watching carefully to avoid browning, then drizzle over the tomatoes, stirring gently to combine.
4. Spread the tomatoes in a single layer on a parchment-lined baking sheet, ensuring they have room to caramelize without steaming.
5. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the glaze is sticky and slightly darkened, stirring halfway through for even cooking.
6. Remove from the oven and let cool for 5 minutes, allowing the flavors to meld beautifully.

Yielded from the oven, these tomatoes boast a jammy texture with a glossy, spiced glaze that clings to each bite. Serve them warm over creamy goat cheese toast or as a vibrant topping for grilled chicken, where their sweetness can shine.

Cherry Tomato and Roasted Pepper Spread

Now, as the late summer sun dips low, casting golden hues across the kitchen, there’s a quiet joy in preparing something that captures the essence of the season. This Cherry Tomato and Roasted Pepper Spread is a celebration of simplicity, a blend of vibrant flavors that whisper of warm afternoons and shared meals.

Ingredients

• 2 cups sweet cherry tomatoes, halved
• 1 large red bell pepper, roasted and peeled
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and syrupy
• 1 clove garlic, minced
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F. Place the halved cherry tomatoes and whole red bell pepper on a baking sheet lined with parchment paper.
2. Drizzle the tomatoes and pepper with 1 tbsp of the extra virgin olive oil, ensuring they’re lightly coated. Roast in the oven for 25 minutes, or until the tomatoes are blistered and the pepper’s skin is charred.
3. Remove the baking sheet from the oven. Immediately transfer the roasted pepper to a bowl and cover with plastic wrap. Let it steam for 10 minutes to loosen the skin.
4. Once cooled, peel the skin off the pepper, remove the seeds, and dice the flesh.
5. In a medium bowl, combine the roasted tomatoes, diced pepper, minced garlic, remaining olive oil, balsamic vinegar, sea salt, and black pepper. Gently mash the mixture with a fork to your desired consistency.
6. Fold in the sliced basil leaves just before serving to preserve their bright color and flavor.

Gently spoon this spread onto a slice of crusty bread, and let the flavors meld in your mouth. The texture is a delightful mix of chunky and smooth, with the sweetness of the tomatoes and peppers balanced by the tang of balsamic and the freshness of basil. It’s perfect as a standalone appetizer or as a vibrant addition to your favorite sandwiches.

Five-Spice Cherry Tomato Chutney

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the simple joy of transforming humble ingredients into something unexpectedly vibrant. This five-spice cherry tomato chutney is a testament to the magic that happens when we slow down and savor the process, a sweet and tangy condiment that carries the warmth of spices and the brightness of summer in every bite.

Ingredients

– 2 cups ripe cherry tomatoes, halved and bursting with juice
– 1/2 cup granulated sugar, for a delicate sweetness
– 1/4 cup apple cider vinegar, with its sharp, fruity tang
– 1 tablespoon five-spice powder, aromatic and warmly spiced
– 1/2 teaspoon sea salt, finely ground to enhance flavors
– 1 tablespoon rich extra virgin olive oil, for a smooth finish

Instructions

1. In a medium saucepan over low heat, warm the extra virgin olive oil until it shimmers lightly.
2. Add the halved cherry tomatoes to the pan, stirring gently to coat them in the oil. Let them soften for about 5 minutes, until their skins begin to wrinkle slightly.
3. Sprinkle the granulated sugar over the tomatoes, stirring continuously to prevent sticking. The sugar will melt into a glossy syrup, enveloping the tomatoes in sweetness.
4. Pour in the apple cider vinegar, introducing a bright acidity that balances the sweetness. Allow the mixture to simmer for 10 minutes, stirring occasionally.
5. Stir in the five-spice powder and sea salt, letting the spices bloom and infuse the chutney with their complex flavors. Continue to cook for another 5 minutes, until the chutney thickens slightly.
6. Remove from heat and let the chutney cool to room temperature. It will continue to thicken as it cools, achieving the perfect spoonable consistency.
Afternoon light seems to deepen the chutney’s ruby hue, a vibrant condiment that pairs beautifully with sharp cheeses or as a glaze for roasted meats. Its texture is luxuriously thick, with bursts of tomato flesh, while the flavor is a harmonious blend of sweet, tangy, and warmly spiced notes.

Cherry Tomato and Garlic Bruschetta Mix

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that sings with the flavors of summer. This cherry tomato and garlic bruschetta mix is a celebration of simplicity, where each ingredient is allowed to shine.

Ingredients

• 1 pint ripe cherry tomatoes, halved and bursting with sweetness
• 2 cloves fresh garlic, minced to release their pungent aroma
• 1/4 cup rich extra virgin olive oil
• 1 tbsp balsamic vinegar, for a touch of tangy depth
• 1/2 tsp sea salt, to enhance the natural flavors
• 1/4 tsp finely ground black pepper, for a subtle heat
• 1 loaf crusty artisan bread, sliced into 1/2-inch thick pieces
• 1/4 cup fresh basil leaves, torn to release their fragrant oils

Instructions

1. Preheat your oven to 375°F to toast the bread to golden perfection.
2. In a medium bowl, gently combine the halved cherry tomatoes, minced garlic, extra virgin olive oil, balsamic vinegar, sea salt, and black pepper. Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Arrange the bread slices on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes, or until the edges are crisp and golden. Tip: Keep an eye on the bread to prevent over-toasting.
4. Remove the bread from the oven and let it cool slightly. Tip: Slightly cooled bread will hold the topping better without becoming soggy.
5. Spoon the tomato mixture generously over each toasted bread slice. Tip: For an even distribution of flavors, ensure each spoonful includes a bit of the juicy marinade.
6. Garnish each piece with torn fresh basil leaves just before serving to preserve their vibrant color and aroma.

Momentarily, the bruschetta offers a delightful contrast between the crisp bread and the juicy, flavorful topping. The garlic’s warmth, the tomatoes’ sweetness, and the basil’s freshness create a harmonious blend that’s perfect for a leisurely afternoon snack or as a starter to a summer feast.

Summary

Whether you’re a seasoned canner or new to preserving, these 18 flavorful cherry tomato recipes offer a delicious way to enjoy summer’s bounty year-round. We hope you find inspiration to try a few and would love to hear which ones become your favorites. Don’t forget to share the joy of canning by pinning this article on Pinterest for others to discover!