Marinated Cherry Tomatoes Recipe For Fresh Tomato Day

April 6, 2022 at 4:07 pm · Filed under Food Holidays, Recipes, Vegetables-Salads-Herbs

[1] Turn cherry or grape tomatoes into a marinated salad. In the summer, you can find heirloom cherry tomatoes as in this photo (photo © Colavita Recipes).

[2] We love onion in a tomato salad. You can use red onion, but the sweeter styles like Vidalia blend in effortlessly (photo © Vidalia Onions | Facebook).

[3] Caperberries (in photo) or the smaller capers* add a briny tang (photo Elvira Kalviste | © The Nibble).

April 6th is National Fresh Tomato Day, but alas, the best tomatoes are not in season—in the northern hemisphere, at least. Fortunately, cherry tomatoes from Florida are available year-round, and have a better texture you can turn them into this simple yet tasty marinated cherry tomatoes recipe.

You can serve the marinated tomatoes:

As a breakfast side with eggs, waffles and bacon, or grits.

For lunch or dinner, as a side salad, atop a green salad, or in a lettuce cups.

With an antipasto plate or Greek mezze.

With a cheese course, a cheese plate or charcuterie plate.

National Tomato Day is June 1st. April is National Florida Tomato Month. October is National Tomato Month.

> The history of tomatoes.

> Off-season tomato substitutes.

> How to make bland tomatoes taste better.

> Why the tomato is a fruit, not a vegetable.

RECIPE: MARINATED CHERRY TOMATOES

We adapted this recipe from one by Colavita Recipes. You can marinate the tomatoes and refrigerate them for up to two days before serving.

This recipe is easy to build on. You can add sliced Vidalias or other sweet onions. You can toss in mixed olives.

You can even add perle or perline, the smallest mozzarella balls (or one of larger bite sizes).

Even sweet or dill gherkins would work. Check your fridge and pantry to see what awaits.

Ingredients For 3-4 Sides

¼ cup finely chopped shallots

1 tbsp chopped fresh tarragon

2 tbsp balsamic vinegar

4 teaspoons extra virgin olive oil

2 cups heirloom tomatoes, halved or quartered depending on size

¼ teaspoon salt

¼ teaspoon fresh-ground black pepper

Optional: sliced sweet or red onions to taste

Optional: capers or caperberries*, olives

Preparation

1. PLACE the sliced tomatoes and optional ingredients in a medium bowl. Sprinkle with salt and pepper.

2. COMBINE the shallots, tarragon, oil, and vinegar in a small bowl and whisk to emulsify. Drizzle over the tomato mixture and toss gently to combine.

3. ALLOW the flavors to meld for 1 hour or more before serving.

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*Capers and caperberries: the difference. Capers are the flower bud of the caper bush, also called Flinders rose. The larger caperberries are the fruit with their seeds inside. Both are brined before they are packed in jars, and thus contribute tangy saltiness as well as flavor to dishes.

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