These Marinated Cherry Tomatoes are incredibly easy to make and absolutely packed with flavor. They’re a fabulous make-ahead choice for summer entertaining that can be served as an appetizer, tasty side dish, and more!
Our Summer Corn Salad is another fresh summer recipe you’ll love!
Cherry tomatoes in assorted colors have always been one of my favorite vegetables to plant in my garden each year. They are low effort, high reward plants that yield the best tasting cherry tomatoes I’ve ever had. Seriously, they’re so sweet and low in acid that you can just pluck and eat them all on their own.
This recipe for Marinated Cherry Tomatoes is one of my favorite ways to use them. You just whip up the easy marinade, toss in some fresh garlic and herbs, and let them marinate for a few hours. They stay fresh for days and there are so many delicious ways to use them!
Ingredients
- Cherry tomatoes: Our stores here in Oregon carry a gorgeous variety of cherry tomatoes in assorted colors throughout the summer months. Grape tomatoes work just as well so just grab what you can find locally if you’re not growing them this year.
- Oil: Extra virgin olive oil
- Vinegars: I use apple cider vinegar for the marinade but also add a little balsamic vinegar for amazing flavor.
- Garlic: Use a microplane/zester to finely grate 1 or 2 cloves of garlic. If you don’t have a microplane, you can use a garlic press or just finely mince the cloves of garlic with a sharp knife.
- Sugar: A touch of granulated sugar helps balance the apple cider vinegar and enhance the sweetness of the balsamic vinegar.
- Salt: A little kosher salt.
- Fresh herbs: Chopped fresh basil and Italian parsley.
How to Make Marinated Cherry Tomatoes
- Marinade: Combine the marinade ingredients in a medium bowl.
- Finish and chill: Add the cherry tomatoes and fresh herbs and toss to combine. Coverthe bowl and refrigerate the tomatoes for at least 1 hour and preferably, 3 to 4 hours before serving. The tomatoes will become more flavorful the longer they marinate.
Storage
To store the Marinated Cherry Tomatoes, transfer them to an airtight container and refrigerate. They should keep well in the refrigerator for up to 3 to 5 days. They are delicious chilled, or before serving, you can let them come to room temperature for a more vibrant flavor. Toss them gently with the marinade before servig.
Serving Suggestions
Side Dish: Serve this marinated cherry tomato salad as a refreshing side dish alongside grilled meats, fish, or a main course. They add a burst of color and flavor to any plate.
Bruschetta: Spoon the marinated tomatoes onto slices of toasted baguette for a quick, summery bruschetta.
Charcuterie Board: Include the marinated tomatoes on a cheese and charcuterie board. They are delicious with burrata, a variety of other cheeses, cured meats and crackers.
Pasta Topping: Mix the marinated tomatoes with cooked pasta for a simple and tasty pasta dish. You can add mozzarella cheese, fresh basil, and a drizzle of olive oil for a Caprese-inspired pasta.
Salad: Toss the marinated tomatoes into a fresh green salad, along with leafy greens, cucumbers, olives, and a protein like grilled steak or chicken. The marinade can double as a dressing.
Grain Bowl: Add the marinated tomatoes to my Greek Farro Salad. Or make grain bowls with a base of cooked quinoa or rice and add other toppings like avocado, feta cheese, and my Sheet Pan Roasted Vegetables for a balanced meal.
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Marinated Cherry Tomatoes
Ingredients
- 1 pound cherry and/or grape tomatoes, assorted colors, halved
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 to 2 cloves garlic, finely grated
- ½ teaspoon granulated sugar, or your favorite sugar substitute for keto
- ½ teaspoon kosher salt
- ⅓ cup fresh basil, chopped
- 1 to 2 tablespoons fresh Italian parsley, chopped
Instructions
- In a medium bowl, combine the olive oil, apple cider vinegar, balsamic vinegar, garlic, sugar, and salt, Add the cherry tomatoes, basil, and parsley and toss to combine.
- Cover and refrigerate for at least 1 hour and preferably, 3 to 4 hours before serving. The tomatoes will become more flavorful the longer they marinate. Even delicious the next day!
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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