The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato were sugar content 50 °Brix, treated at 53.37 ℃ for 4.88 h. Under this optimal condition, the ratio of maximum water loss and predicted solid gain was 7.24.