Japanese Cherry Tomato Recipe

Cherry tomatoes: These small, sweet tomatoes are the star of the dish, providing a burst of fresh flavor.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for Japanese cuisine.

Rice vinegar: A mild and slightly sweet vinegar that adds a tangy note to the dish.

Sugar: A small amount of sugar balances the acidity and enhances the overall flavor.

Sesame oil: A fragrant oil made from toasted sesame seeds, adding depth and richness.

Toasted sesame seeds: These seeds add a nutty flavor and a crunchy texture to the dish.

To enhance the flavor of the cherry tomatoes, consider marinating them in the soy sauce mixture for at least 15 minutes before serving. This allows the tomatoes to absorb the umami from the soy sauce and the tanginess from the rice vinegar, resulting in a more flavorful dish.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a suitable replacement.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and can mimic the tanginess of rice vinegar.

• sugar - Substitute with honey: Honey provides a natural sweetness and can dissolve well in the mixture.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the distinct nuttiness of sesame oil.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor.

• To store the cherry tomatoes dish, transfer the prepared tomatoes to an airtight container. Ensure the container is clean and dry to maintain freshness.
• Place the container in the refrigerator. The Japanese cherry tomato recipe can be stored for up to 3-4 days. The flavors will meld together beautifully over time, enhancing the taste.
• If you wish to freeze the dish, it is recommended to do so before adding the toasted sesame seeds. This will help maintain the texture and crunch of the seeds when you are ready to serve.
• To freeze, place the cherry tomatoes in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This will help you keep track of its freshness.
• When ready to use, thaw the cherry tomatoes in the refrigerator overnight. Once thawed, give them a gentle toss to redistribute the dressing.
• Before serving, sprinkle with freshly toasted sesame seeds to restore the original texture and flavor.
• Avoid reheating the dish, as cherry tomatoes can become mushy. Serve them cold or at room temperature for the best experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover cherry tomatoes mixture to the skillet.
  3. Stir gently for about 2-3 minutes until the tomatoes are warmed through.
  4. Avoid overcooking to maintain the fresh texture of the tomatoes.

• Microwave Method:

  1. Place the leftover cherry tomatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 30-second intervals, stirring gently between each interval.
  4. Continue until the tomatoes are warmed through, usually about 1-2 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover cherry tomatoes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 5-7 minutes, checking occasionally to ensure the tomatoes are heated evenly.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover cherry tomatoes in a heatproof bowl that fits snugly over the pot.
  3. Cover the bowl with a lid or foil.
  4. Steam for about 3-5 minutes, or until the tomatoes are warmed through.

• Sous Vide Method:

  1. Place the leftover cherry tomatoes in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 15-20 minutes.
  4. Remove and serve immediately for perfectly warmed tomatoes.

• Mixing bowl: A large bowl to combine and mix the ingredients.

• Whisk: Used to blend the soy sauce, rice vinegar, sugar, and sesame oil together.

• Measuring cups: For accurately measuring the cherry tomatoes.

• Measuring spoons: For measuring the soy sauce, rice vinegar, sugar, and sesame oil.

• Knife: To halve the cherry tomatoes.

• Cutting board: A surface to safely cut the cherry tomatoes.

• Serving bowl: To present the finished dish.

• Tablespoon: For measuring and adding the soy sauce and toasted sesame seeds.

• Teaspoon: For measuring and adding the sugar and sesame oil.

Prepare the dressing ahead: Mix the soy sauce, rice vinegar, sugar, and sesame oil in advance and store in the fridge.

Use pre-toasted sesame seeds: Save time by buying toasted sesame seeds instead of toasting them yourself.

Halve tomatoes quickly: Place cherry tomatoes between two lids and slice through them all at once with a sharp knife.

Batch preparation: Double the recipe and store leftovers in the fridge for a quick side dish later.