Marinated Cherry Tomatoes

marinated_tomatoes_4B Summer is wrapping up which means an overwhelming abundance of tomatoes coming from all directions. The Co-op, my CSA, and even my boss' garden are overflowing my kitchen counters with these little gems. Can't let even one go to waste -- tomatoes never taste quite the same as they do fresh at harvest.

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I'm a huge fan of cutting up these juicy delights and having them in a little bowl on the side of basically any meal, but this gets a bit boring after a while. Without gettin' all fancy (or spending too much time at all) you can elevate these guys into something even more tasty!

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Adds a ton of flavor to your meal soooo quickly -- no seriously, you can make this in 5 minutes flat! Combine your spices, salt, sugar, apple cider vinegar, and olive oil to make the marinade. Slice up your tomatoes. Pour the marinade over, mix it up, BOOM. Done. Tastes amazing just like that, and even better if you let it sit in the fridge for a bit before serving it up.

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These are super delicious over pasta or grilled chicken. Personally, I like to make a little BFD (breakfast for dinner, duh) and add these on top of my eggs and toast.

Or just...you know...eat them straight up.

 

This recipe actually came in the weekly newsletter from my Intervale Food Hub CSA (original here!) -- a recipe to use up all my tomatoes was exactly what I was looking for.

 

 

Marinated Cherry Tomatoes
Author: vermodern
Prep time:
Cook time:
Total time:
Recipe from Intervale Food Hub Newsletter
Ingredients
  • 1 CUP Cherry Tomatoes, sliced
  • 1 TBSP Olive Oil
  • 2 1/2 TSP Apple Cider Vinegar
  • ¼ TSP Dried Parsley
  • ¼ TSP Dried Basil
  • ¼ TSP Dried Oregano
  • ⅛ TSP Sea Salt
  • ½ TSP Sugar
Instructions
  1. Combine Olive Oil, Apple Cider Vinegar, Parsley, Basil, Oregano, Salt, and Sugar in a bowl to create the marinade.
  2. Slice Cherry Tomatoes
  3. Add marinade to tomatoes and stir to combine
  4. Enjoy immediately
  5. OR
  6. Chill in refrigerator for 1-2 hours, stirring tomatoes again before serving
EatJordan LaCount