Produce
Halved Cherry Tomatoes Conversion
Halved Cherry Tomatoes weighs 150g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 150.0 g | 5.29 oz |
| 1/2 cup | 75.0 g | 2.65 oz |
| 1/4 cup | 37.5 g | 1.32 oz |
| 1 tbsp | 9.4 g | 0.33 oz |
| 1 tsp | 3.1 g | 0.11 oz |
| 100 g | 100.0 g | 3.53 oz |
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Halved cherry tomatoes weigh 150 grams per cup, and cherry tomatoes genuinely differ from large slicing tomatoes beyond just size — their skin-to-flesh ratio is higher and their sugar content tends to be more concentrated, which is exactly why cherry tomatoes taste noticeably sweeter, bite for bite, than a large beefsteak-style tomato even when both are equally ripe.
That thicker skin relative to their small size also makes cherry tomatoes hold up somewhat better to brief handling than a large tomato's more delicate flesh, though once halved they're just as vulnerable to mold and leaking as any cut produce, which is why this site's fridge window for halved cherry tomatoes (3-5 days) is similar to other cut, high-water produce.
Freezing halved cherry tomatoes raw isn't recommended on this site specifically because their high water content turns genuinely mushy on thawing — a texture change severe enough to rule out any raw application afterward, though frozen tomatoes (cherry or otherwise) do work fine cooked directly into a sauce, where the softened texture isn't a drawback.
Halving cherry tomatoes before measuring by cup, rather than measuring them whole, changes how densely they pack — halved tomatoes nestle together with less trapped air between them than whole round tomatoes do, which is why this site's 150g-per-cup figure specifically assumes the halved preparation a recipe is likely to actually call for.
Halving also exposes cherry tomatoes' interior to heat far more directly than leaving them whole, which is why roasted cherry tomato recipes typically specify halving them first — it speeds up how quickly they blister and release their juices compared to roasting whole.
Cherry tomatoes generally taste sweeter than larger slicing tomatoes, since their higher surface-area-to-volume ratio concentrates more sugar per bite.
A quick toss in olive oil and salt before roasting helps them caramelize rather than simply steam in the oven.
How long does it last?
Storage & shelf life →
Frequently asked questions
Why do cherry tomatoes taste sweeter than large tomatoes?
Their higher skin-to-flesh ratio concentrates sugar into a smaller volume than a large slicing tomato's more diluted flesh carries, which is the real reason a cherry tomato tastes so much sweeter per bite even at the same ripeness.
Can halved cherry tomatoes be frozen for later use?
Not recommended in their raw state — their high water content means they collapse into mush once thawed, which rules out any fresh use, though tomatoes frozen this way are still perfectly fine cooked straight into a simmering sauce where a soft texture is expected anyway.
Why do halved cherry tomatoes only last a few days in the fridge?
Cutting exposes the tomato's moist interior to air, and their high water content makes that exposed surface especially prone to mold growth and leaking — similar to the pattern seen with other cut, high-water produce like chopped tomato or cucumber.
Does the color of a cherry tomato (red, yellow, orange) affect this conversion?
Not meaningfully — different cherry tomato colors and varieties are close enough in density and water content to share this site's 150g/cup figure; the color differences are mostly about flavor variation, not weight.
What's the earliest sign that cut cherry tomatoes are spoiling?
Mold and leaking liquid are the clearest signs, alongside a fermented smell — any of these, especially combined, is a reliable signal to discard rather than try to salvage the batch.