This recipe makes using up all those homegrown cherry tomatoes as easy as 1-2-3. Wonderful on bread or added to pasta, these marinated tomatoes have just the right amount of zesty pop.


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Marinated Tomatoes

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  • Author: Liz Sloan
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 2-3 Cups


1 pound cherry or grape tomatoes, halved or quartered

2 cloves garlic, minced

1 small shallot, minced

¼ cup olive oil

3 tablespoons red wine vinegar

2 tablespoons freshly minced herbs such as Italian parsley and basil

1 teaspoon dried Italian seasoning mix

Salt and pepper to taste


Cut cherry tomatoes in half. Add shallots and chopped herbs. 

Make marinade with remaining ingredients. Whisk well or shake in a closed container to ensure ingredients meld. 

Pour over tomatoes. Cover and let sit at room temp for 1-2 hours before serving. If making ahead, marinate in the refrigerator overnight. 

Adjust to taste! Add a pinch of sugar if too acidic or a little bit of salt to make them pop. 

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