Origin: Almería. Cherry tomatoes are also known as cherry tomato, grape tomato or currant tomato. They have a round shape, although some oval varieties can also be found. It is an annual plant with very simple leaves. The fruit is the tomato, small in size and it grows and ripens quite quickly. They are the product of the ovary of a flower and have seeds inside, and they can be red or yellow. They have a sweeter taste than the rest. They are called cherry because they resemble cherries. It is common to see them grow wild. Properties and benefits: Cherry tomatoes are a powerful antioxidant, due to lycopene, the pigment that gives color to the tomato, which helps us delay the oxidation of our cells. They contain vitamins A, B1, B2, B3, B6, C, K, and E, as well as minerals such as potassium, chlorine, phosphorus, calcium, sulfur, magnesium, sodium, iron, copper, zinc, iodine, cobalt, manganese, chromium, nickel, and fluorine. Due to their vitamin A content, they are good for our eyes. Among their properties, this tomato helps take care of our skin. They have very few calories and a lot of vitamin C, and they are also low in carbohydrates. They can improve the cardiovascular system. Nutritional value per 100g: Calories: 21 kcal Proteins: 0.85g Carbohydrates: 4.64g Fiber: 1.1g Calcium: 5mg Iron: 0.45mg Vitamin C: 19.1mg Cholesterol: 0mg Storage and tips: Cherry tomatoes should be kept in a cool and dry place. It is recommended not to store them in the refrigerator, as it would interrupt the ripening process. They can usually last for about a week. Recipe and uses in the kitchen: Thanks to their size, cherry tomatoes are ideal for adding to salads or pastas, or roasting them with basil. You can roast them and dress them with basil-infused oil; heat 150ml of oil in a pot. Once hot, turn off the heat and add the basil, let it infuse for about 10 minutes. Preheat the oven to 220 degrees Celsius. Place the tomatoes on a baking tray and drizzle them with the infused oil. Season with salt, pepper, and spices to taste. Bake them for about 30 minutes, always being careful not to burn them.