Quick Answer

Store unopened cans of whole unpeeled Datterini tomatoes in a cool, dark pantry for up to 18 months. Once opened, transfer leftovers to a non-reactive container and refrigerate for up to 5 days. Their natural sweetness means you can use them straight from the can without added sugar.

Why Storage Matters for Datterini Tomatoes

Whole unpeeled Datterini tomatoes are naturally sweeter than standard cherry tomatoes, thanks to their oval shape and concentrated flavor. Because they are packed whole and unpeeled, the skins protect the fruit during storage, but only if you keep the cans in the right conditions. Heat, light, and humidity can degrade the texture and taste over time.

The Giadzy 2-Pack Spring Whole Unpeeled Yellow Datterini Tomatoes comes in a convenient two-can set, so you always have a backup. Store both cans in the same cool, dark spot, and rotate your stock so you use the older can first.

Cooking with Whole Unpeeled Datterini Tomatoes

Because these tomatoes are already sweet and tender, you don't need to simmer them for hours. For a quick sauce, crush them by hand or with a potato masher directly in the pan, then cook for 10–15 minutes with olive oil, garlic, and fresh basil. The skins soften and add a rustic texture that many cooks prefer.

They also work well in cold preparations. Toss whole drained tomatoes into a salad with burrata, basil, and a drizzle of balsamic. Their firm shape holds up without turning mushy.

Step-by-Step: Storing and Using Whole Unpeeled Datterini Tomatoes

  1. Store unopened cans in a cool, dark pantry: Keep the cans away from direct sunlight, stoves, or radiators. Ideal temperature is 50–70°F. Check the can for dents or rust before opening. A common mistake is storing cans above the fridge where heat cycles can shorten shelf life. Keep them in a low cabinet instead.
  2. Open and use within 5 days once opened: Transfer leftover tomatoes and juice to a glass or plastic container with a tight lid. Do not leave them in the opened metal can, as the metal can impart a metallic taste. If you can't finish them in 5 days, freeze the leftovers in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
  3. Crush or use whole depending on the dish: For sauces, crush by hand or with a masher. For salads or bruschetta, use the tomatoes whole after draining. The skins are edible and add texture. Don't peel the tomatoes — the skins hold their shape and add fiber. Overcooking can make them mushy, so add them late in the cooking process.
  4. Season lightly to let the sweetness shine: Start with a pinch of salt and a drizzle of good olive oil. Taste before adding more salt or sugar. The tomatoes' natural sweetness often needs no enhancement. A common mistake is adding sugar out of habit. Try the tomatoes first — you'll likely find they're sweet enough on their own.

Product Spotlight

  • 2-Pack Spring Whole Unpeeled Yellow Datterini Tomatoes: These whole, unpeeled little tomatoes are naturally sweeter than your standard cherry tomato, with an oval shape and fewer seeds. The natural sweetness means you can skip added sugar in sauces, and the fewer seeds reduce bitterness, giving you a cleaner, brighter tomato flavor.