Marinated Cherry Tomatoes

Make some marinated cherry tomatoes from this year's harvest to use in a myriad of ways in the kitchen for your family and guests.

Cherry tomatoes are some of the easiest to grow and a single plant can produce a large amount of fruit. Why not create some marinated cherry tomatoes from your bounty to use as an appetizer or part of a delicious meal?

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Even if you don't grow your own these beauties can easily be found at any farmers market or in your local grocery store.

You want to cut them in half so that the marinate can permeate through the fruit. Also, sliced cherry tomatoes are a lot easier to eat than whole cherry tomatoes. It's easier to spear them with a fork and when you bite into them they don't explode in your mouth.

Use the best olive oil you can find to create a nice marinade with fresh herbs and spices.

Place your creation in a pretty hinged jar topped with some additional fresh basil and thyme for gift giving.

Can I Use Other Tomatoes?

Of course! Other small tomatoes such as grape tomatoes, heirloom tomatoes, and even large sandwich tomatoes will work. Just cut them into small bite sized pieces.

Uses for Marinated Cherry Tomatoes

• On a charcuterie board. Place the tomatoes in a little bowl and offer toothpicks to eat them.
• On pasta as a fresh sauce.
• On slices of fresh bread rounds like a bruschetta
• To dress a green salad or pasta salad with a little extra lemon juice, balsamic vinegar, or red wine vinegar
• Use some as a topping for a grilled protein such as chicken, steak, or fish.
• Serve with fresh mozzarella cheese and toast crackers for a quick appetizer.

Marinated cherry tomatoes in a fancy container. Wouldn't this make a great gift?

Marinated Cherry Tomatoes Recipe

Yield: 16

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

This easy recipe for marinated cherry tomatoes adds a great flavor to pasta, on bread, or just straight from the jar.

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Ingredients

• 3 cups fresh cherry tomatoes
• 1 cup of good quality extra virgin olive oil
• 1 - 2 large cloves of garlic grated
• 1/2 teaspoon of salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon of basil finely chopped
• 1 teaspoon of chopped fresh thyme leaves
• 2 tablespoons of fresh lemon juice (about 1/2 of a lemon)
• 1/2 teaspoon fresh lemon zest

Instructions

1. Wash and slice tomatoes in half.
2. In a small bowl stir together garlic, olive oil, salt, pepper, basil, thyme, lemon juice, and zest.
3. Place tomatoes in a clean glass jar.
4. Pour the oil and herb mixture over top.
5. Let sit for 30 minutes.
6. Use or cover with an air-tight lid and refrigerate for up to 1 - 2 weeks.

Notes

This recipe keeps well in the fridge for 1- 2 weeks. Bring it back to room temperature before serving.

Substitute or add herbs such as parsley, oregano, and/or rosemary.

Larger tomatoes or other small tomatoes such as grape tomatoes will work well too. Just chop them into bite-sized pieces.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 68mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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