From salads to pasta to bruschetta, there are so many things you can do with these simple marinated cherry tomatoes with garlic, fresh herbs and onions.
In the last week or so I’ve really been soaking up summer. That involves spending more time outside picnicking, going on walks in the neighborhood and tending to our garden.
This year we decided to keep things small in our container garden. We have 3 Earthbox self-watering containers. If you’ve never had a vegetable garden before and feel intimidated, these are the way to go. That’s because you can’t mess up watering. There’s no guessing if you have under or over-watered.
One of our containers is overflowing with flowers and the others have tomatoes. The other day I spotted a few of the cherry tomatoes on a tall plant turning red.
Now I am already thinking ahead to picking tomatoes off the vine and eating them. Maybe in a week or so those first ones will be ready.
As antsy as I am for all my tomatoes to be ripe, I know I will end up with too many at once. As if that’s a problem, right?
I don’t always want to slow roast tomatoes or do the quicker version with my 30-minute roasted tomatoes.
Sometimes I go ahead and leave them raw. It is so easy to make marinated tomatoes. It takes minutes to stir everything together.
The tough part is waiting for the flavors to develop. That’s the point of marinating anything. You have to be patient, and sometimes that’s hard.
Of course I will never stop making roasted cherry tomatoes, even in the heat of summer, because I love eating them every way possible.
This is what you need for this cherry tomato recipe:
Marinating tomatoes is not difficult. It will probably take you longer to prep the tomatoes by cutting them in half and chopping the onions and herbs.
For the marinade, I whisk together minced garlic, onions, red wine vinegar, olive oil, chives, parsley, salt and pepper in a large bowl.
Then I add the tomatoes, stirring them around to make sure they are well coated.
I like to give the tomatoes an hour or 2 to marinate. You can do this at room temperature. If you want the tomatoes to marinate longer, put them in the fridge.
What’s so great about these marinated cherry tomatoes besides how simple they are to make, is that you can serve them in all sorts of different ways. Even with a single batch:
Store the leftover tomatoes in an airtight container in the refrigerator up to 5 days. I like to let them sit on the counter at room temperature to lose some of that chill from the fridge.
Not in the mood to turn on the oven? Try these recipes with raw tomatoes:
Tomato Chili Mozzarella Salad
Fresh Corn Tomato Salad
Green Bean Tomato Olive Salad
Balsamic Tomato Peach Salad
Quinoa Taco Salad
Cornbread Panzanella Salad
Peach Tomato Salad
Heirloom Tomato Bruschetta Pasta Salad
Southwestern Pasta Salad
So, so good and so easy! We’ve had a bumper crop of cherry tomatoes this year, and I’ve made so many batches of these! We can’t stop eating them!
I want your Recipe please
Added dried minced onion..it was great
Looks awesome, I’m going to fix this soon, can’t wait!
Ilove pasta, and I love tomatoes.
The instructions are easy and the picture helps these that need to see it to save the image in their mind. Thank you
That’s what you do with all those extra cherry tomatoes in your garden great recipe