Which tomatoes still taste decent in November?

Ah, summer. June through September is a tomato lollapalooza. But once the season is over, all bets are off.

What’s a shopper to do when you need fresh tomatoes for a recipe?

Think small. This time of year, tiny yet mighty cherry or grape tomatoes are the sweet antidote to pale supermarket ’maters that are picked green and ripened off the vine. Look for red, orange, or yellow gems that are smooth, plump, and unwrinkled. A big brand: Sunset

Sunset also markets Sweet Bites, Flavor Bombs, and Sugar Bombs—extra-sweet cherry and grape tomatoes that are still on the vine. Tomatoes that have no stem can lose moisture through the top, so they’re less juicy.

For slightly larger tomatoes, try Mini Kumatos, Campari, or cocktail.

Keep whole tomatoes on the countertop, not in the fridge. Cold temps not only slow ripening (and turn flesh mealy), but can also sap flavor. The good news: cold does the least damage to cherry or grape tomatoes, which are sold ripe. So if you’re not going to use them soon, go ahead; toss ’em in the fridge.

Both cherry and grape tomatoes also make the perfect year-round snack, with just 25 measly calories per cup. And tomatoes have plenty of vitamin C, plus a decent dose of vitamin A and potassium.

Have any tomatoes that are about to pass their prime? Sauté or roast them, then toss with beans or whole wheat pasta or other grains.


This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of this recipe.

Roasted Tomatoes

Time: 45 minutes

2 pints small tomatoes 
2 Tbs. olive oil
A few sprigs of thyme

  1. Halve the tomatoes. 
  2. Toss with the olive oil and thyme.
  3.  Roast on a large lined, rimmed baking sheet at 375°F for 25-30 mins. Store in the refrigerator for up to 5 days. 

Nutrition Action doesn’t accept any paid advertising or corporate or government donations. Any products recommended by Nutrition Action have been vetted by our staff of nutritionists and are not advertisements by the manufacturers. The information in this post first appeared in the October 2019 issue of Nutrition Action Healthletter.

Photos (top to bottom): sebra/stock.adobe.com, Kate Sherwood/CSPI.

Find this article interesting and useful?
Nutrition Action Healthletter subscribers regularly get sound, timely information about staying healthy with diet and exercise, delicious recipes, and the inside scoop on healthy and unhealthy foods in supermarkets and restaurants. If you don’t already subscribe to the world’s most popular nutrition newsletter, click here to join hundreds of thousands of fellow health-conscious consumers.

Have a comment, question, or idea?
Send us an email at comments@nutritionaction.com. While we can’t respond to every email, we’ll be sure to read your message.