These marinated cherry tomatoes are super simple to make and they make a great addition to any dish. These tomatoes are bright, zesty and juicy.
If you are looking for a simple yet elegant side dish, this simple cherry tomatoes marinated with olive oil and red wine vinegar are your best choice.
If you'd like another excellent alternative, make these oven roasted tomato slices featuring parmesan cheese and basil.
Ingredients:
Most of the ingredients for this delicious tomatoes are pantry staples. Fresh herbs and minced garlic pack so much flavor to this juicy tomatoes.
The red wine vinaigrette softens the tomatoes just enough to release their juices and transforms them into these little bites of bliss!
- Cherry tomatoes: Any variety works but I love multicolor tomatoes to make this dish more appealing.
- Olive oil: Use your favorite, finishing olive oil here. I like bold flavored olive oils like Spanish Estepa variety.
- Red wine vinegar: You can use red or white wine vinegar or substitute for lemon juice.
- Basil: It is the perfect addition to juicy tomatoes.
- Garlic: Gives the tomatoes a bit of punchy flavor. Use as much garlic as you'd like but add at least one clove.
- Shallots: They are excellent to add flavor that is subtle yet punchy in this recipe.
- Salt and pepper.
Recipe steps
Start by making the vinaigrette by whisking the ingredients into a medium size bowl.
Cut the tomatoes in half lengthwise and add them to the bowl with the marinade.
Stir them well and refrigerate for at least 20 minutes. The longer the tomatoes sit in the marinade the better they taste.
Storage
This recipe keeps well in the fridge for up to 3 days.
Simply place the marinated tomatoes in an airtight container and refrigerate.
These tomatoes taste even better when marinated for 8 hours or overnight.
Serving suggestions
These tomatoes are great as a side dish, added to rice bowls, salads or enjoyed as an appetizer over some toasted bread.
Simple Marinated Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon shallot finely chopped
- 1 clove garlic minced, add more as desired
- 2-3 basil leaves julienned or torned
- salt and pepper to taste
Instructions
- In a medium bowl combine all the ingredients except the tomatoes and whisk until fully combined.3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon shallot, 1 clove garlic, 2-3 basil leaves, salt and pepper to taste
- Slice the tomatoes in half lengthwise and add them to the vinaigrette.1 pint cherry tomatoes
- Refrigerate for at least 20 minutes.
Notes
- Use lemon juice instead of vinegar if you prefer to use citrus.
- I like to start with one garlic clove but use as much as you'd like (2-3) for a more garlicky flavor.
- You could use chopped tomatoes if you don't have cherry tomatoes.
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