Colorful heirloom cherry tomatoes marinated in an herb infused white wine vinegar and olive oil dressing.
It’s my favorite time of year in our back yard garden! Our tomatoes are ripe and ready to be eaten. You just can’t beat home grown fresh off the vine tomatoes. In fact, we rarely eat them out of season because those in the supermarket are just tasteless and blah.
I am always looking for new ways to enjoy my tomato bounty. This recipe for marinated whole cherry tomatoes is a great way to use them. The taste is similar to bruschetta, but what I love about marinating them whole, is being able to pull a jar out of the fridge and pop one in your mouth like you would other pickled or lacto- fermented vegetables.
They are the perfect addition to your appetizer platter or tapas style meal. They also make an amazing topper for a raw zucchini salad.
My kids devoured these tomatoes (you can seem them digging into the jar after this photo shoot on instagram)! My husband and kids have requested these tomatoes twice now since we made them for the first time. They are a hit with the whole family.
- 4 cups whole cherry tomatoes (I used 2 yellow and 2 red)
- ⅓ cup thinly sliced and then diced red onion
- ⅓ cup white wine vinegar
- ½ cup extra virgin olive oil
- 4 sprigs fresh oregano leaves removed
- 4 sprigs fresh thyme leaves removed
- ¼ cup chopped fresh basil
- sea salt and pepper to taste
- Wash and remove stems of cherry tomatoes and place them in a large bowl
- In a small bowl, whisk together all of the other ingredients.
- Pour the dressing over the cherry tomatoes. Gently stir, coating all of the tomatoes, cover and place in the fridge to marinate for several hours. (I stirred them a few times when I went into the fridge)
- I then poured our tomatoes into a mason jar with a lid to store in the fridge for 1-2 weeks.
- The number of servings depends on what you use them for. Makes 2 large zucchini salads.
Danielle Rouse is the creative energy behind; Fresh4Five Real Food | Fresh Ideas. Danielle is the mother of three with a passion for nutrition and cooking with fresh and wholesome ingredients. She’s become an expert at developing recipes to meet the complex dietary needs of her family.
In 2009, her youngest son was diagnosed with multiple food intolerances. It turned out to be what Danielle calls “A blessing in disguise” as it opened her eyes to her own food intolerances and completely changed her entire family’s way of eating; for the better. Since witnessing amazing overall health improvement in her family, Danielle yearned to learn more about the connection between our food and our health. She enrolled in the Canadian School of Natural Nutrition in January 2013, studying to become a Registered Holistic Nutritionist. Danielle can not wait to follow her dream and use her new education to help others on their journey to health and wellness.
On Fresh4Five Danielle shares an array of family friendly recipes that are among other things, free of Gluten, Dairy, Soy, Nuts and Paleo Friendly
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Latest posts by Danielle Rouse (see all)
- Pumpkin Mousse Parfaits | Vegan & Paleo - October 11, 2013
- Marinated Cherry Tomatoes | Raw, Vegan & Grain-Free - September 6, 2013
- Lemon Balm Granita (honey sweetened and dairy-free) - August 6, 2013
Can you make these with apple cider vinegar? We are sensitive to mold foods in our family and so steer clear from other forms of vinegar.
Yes I think it would work perfectly.
I like the sound of these… they actually sound like they would make a good lunch-box addition.
I think they do too, Salixisme! Thanks, Danielle, for sharing this yummy recipe. 🙂
Good recipe! I look now on your instagram. Thanks