Grape tomatoes are small, bite-size tomatoes with an oblong, grape-like shape. They typically have firm flesh and a naturally sweet, balanced flavor, which makes them great for snacking and quick meals.

• Texture: Firmer bite that holds up in salads and sautés.
• Shape & size: Oval and petite, convenient for lunchboxes.
• How they’re sold: Pre-packed clamshells, commonly 10 oz to 1 lb; color medleys are sometimes available.
• Uses: Salads, roasting, sheet-pan dinners, skewers, and more.

You can shop them in-store or add them to a pickup or delivery order, depending on availability in your area.

Both are delicious, but they’re a little different in bite and use.

• Shape: Grape tomatoes are oblong; cherry tomatoes are round.
• Texture: Grape tomatoes tend to be firmer and less watery; cherry tomatoes are often juicier with a quick “burst.”
• Flavor: Grape tomatoes are usually sweet and balanced; cherry tomatoes can taste slightly brighter and more delicate, depending on variety.
• Best for: Grape tomatoes hold up well in pasta and roasting; cherry tomatoes shine in fresh salads and snacking.

Either variety can work in most recipes, so it often comes down to the texture you prefer.

A quick look-over goes a long way when you’re choosing a package.

• Color: Choose tomatoes with vibrant, even color for ripeness; select slightly lighter ones if you’ll use them later.
• Feel: Look for firm tomatoes that give just a little to gentle pressure.
• Skin: Avoid wrinkles, cracks, or soft spots. Skins should be smooth and dry.
• Packaging: Pick clamshells with good ventilation and minimal moisture. Skip packages with leaks or crushed fruit.
• Handle gently: Keep the package upright in your cart and bag to prevent bruising.

These tips can help you bring home fresher fruit, though selection may vary by shipment and season.

Storing them based on ripeness can help maintain flavor and texture.

• Counter first: Keep at room temperature, out of direct sunlight, until fully ripe.
• Refrigerate to slow ripening: Once ripe or if you need extra time, refrigerate in a breathable container. Let them return to room temperature before serving for better flavor.
• Keep dry: Moisture can speed spoilage. Wash right before you eat or cook.
• Airflow matters: Avoid sealed bags; use the original vented package or a shallow bowl.

Timing can vary with variety and home conditions, so check them daily and use sooner if they soften.

They’re versatile, so you’ve got lots of tasty options.

• Roast: Toss with oil, salt, and pepper, then roast on a roomy sheet pan until they blister. They add depth to grain bowls, toast, or salads.
• Sauté: Warm in a skillet with garlic and olive oil to make a quick “burst” sauce for pasta or fish.
• Fresh: Halve for salads, skewers, grain bowls, or snack boxes.
• Sheet-pan meals: Add to tray bakes with vegetables or protein for sweet pops of flavor.

Cooking times and results can vary by oven and pan, so adjust seasonings and timing to your taste.