Marinated Tomatoes
Recipe from Two Peas and Their Pod
Juicy cherry tomatoes marinated in olive oil, vinegar, garlic, and fresh herbs—simple, bold, and endlessly versatile. A fresh summer staple you’ll use on everything.
Servings: 8
Calories: 59kcal
Ingredients
- 1 pound grape or cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 to 2 cloves garlic, grated
- 1 tablespoon finely chopped basil
- 1/2 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme
- Dash of crushed red pepper flakes
- Kosher salt, to taste
Instructions
- In a medium bowl, add the tomatoes, olive oil, red wine vinegar, balsamic vinegar, garlic, basil, parsley, thyme, crushed red pepper flakes, and salt. Stir until combined.
- Wrap the bowl tightly with plastic and leave it out at room temperature—aim for at least 30 minutes, though 1 to 2 hours is even better. Give the tomatoes a stir once or twice as they marinate. If you're letting them sit for longer than 2 hours, pop the bowl in the fridge to keep everything fresh.
Notes
How to Store:
- Refrigerate in an airtight container for up to 4 days.
- Let them come to room temperature before serving.
- Use up the leftover marinade! Drizzle it over grilled veggies, use as a salad dressing base, or soak it up with bread.
Nutrition
Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 0.2mg