cherry tomatoes 2 for each kebab
Cherry tomatoes are good sources of vitamin C, lycopene (a potent antioxidant), and dietary fiber. They are very low in calories while providing vitamin K and potassium.
About
Cherry tomatoes are small, round cultivars of Solanum lycopersicum, typically ranging from ¾ to 1½ inches in diameter. These miniature tomatoes are sweeter and more intensely flavored than their larger counterparts, with thin skins and compact flesh containing numerous seeds. They originated in South America but were selectively bred in Japan in the 1990s to achieve their characteristic small size and elevated sugar content. Common varieties include 'Sungold' (golden-orange, exceptionally sweet), 'Sweet 100' (prolific and tender), and 'Campari' (deeper flavor with firmer flesh).
Cherry tomatoes are typically bright red when fully ripe, though yellow, orange, and bicolor varieties are increasingly available. Their flavor is notably concentrated—balancing acidity with natural sugars—and they carry the aromatic compounds characteristic of tomatoes, with greater intensity per bite than larger varieties.
Culinary Uses
Cherry tomatoes are used fresh in salads, as crudités, and in Mediterranean preparations where their sweetness and tender texture shine without cooking. They are frequently threaded onto skewers for grilling and roasting, where gentle heat caramelizes their natural sugars while concentrating flavor. In Scandinavian and Italian cuisines, they are halved and slow-roasted with olive oil and herbs. Cherry tomatoes also appear in pasta dishes, grain bowls, and composed plates. Their small, bite-sized form and natural sweetness make them particularly suited to appetizers, pickled preparations, and as garnishes. When cooking, brief exposure to heat is preferred to preserve their delicate texture.