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