Italian cherry tomatoes, genuine recipes
Cherry tomatoes are the varieties of tomatoes Italian small and round, picked in clusters. Many are recipes made with these delicate berries, whose properties are as healthy as larger fruits. Namely, few calories (about 17 per 100 grams), vitamins A and C, potassium and valuable antioxidants.
Cherry tomatoes are even eaten as fruit, thanks to their particularly sweet pulp, provided they are fully ripe. Their prime use is in salads, whole or halved. However, their appearance and size also make them perfect as an appetizer and for topping pizza. For fresh pasta, ideal in summer, just add some raw cherry tomatoes with olives, capers and a drizzle of extra virgin olive oil. They are certainly worth trying to prepare sauce and thus savor their typical low acidity.
Also cherry tomatoes are the famous Pachino IGP small tomatoes, whose production area in Sicily is limited to the homonymous municipality and that of Porto Palo di Capo Passero, as well as parts of the territories of the municipalities of Noto (Syracuse) and Ispica (Ragusa).
