Cherry Tomatoes in Cream | CUESA

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Cherry Tomatoes in Cream


Joyce Goldstein, Inside the California Food Revolution

This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2013.

Serves 3 to 4


2 tablespoons unsalted butter    
1 pint Sweet 100 or Sungold cherry tomatoes, or a mixture of the two
2 tablespoons brown sugar
About ¼ cup cream
Chopped fresh mint or basil


1.    Melt the butter in a sauté pan large enough to hold the tomatoes in one layer. Add the tomatoes, cook for a minute or two, and season lightly with brown sugar and salt. 

2.    Continue to cook over medium heat, stirring occasionally, until tender, about 3 minutes. Add the cream and heat through to bubbling. Sprinkle with the chopped herb of your choice.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »