Marinated Cherry Tomato is a simple versatile way of using Cherry Tomato. It is great for side dish, for toppings on salad or for making Bruschetta.
I’ve got plenty of tomato to use, thankful for my garden it kept me supplied with fresh veggies most of the Spring and Summer season. Tomato for me is a very versatile vegetable. You can eat it on its own or use it for cooking and baking. I like to snack on them along with vegetables, dips and chips. I used them for salad, pasta, stew, sauces, soup and wraps. There are plenty of ways to use them, and I would like to add this Marinated Tomato in the list. You can also called it picked Cherry Tomato although this one is not sour as most picked vegetables. I like mine on the light side in terms of sweet, salty and sour taste.
About This Recipe
- Ease in Making the Recipe: This is an easy recipe. No cooking needed. All you need to do is to cut the Cherry Tomato in half, thinly slice the Red Onion and marinate it in the mixture of water, sugar, salt and vinegar.
- Ingredients: Very simple, Tomato, Red Onion, fresh Basil (if using) and the brine solution. Use a ripe but still firm Tomato to avoid getting it too mushy when marinated for a long time. I prefer Red Onion as it adds a nice pop of color and a better flavor, but you can also use yellow or white onions.
- Texture, Taste & Flavor: It is a marriage of sweet, sour and salty taste similar to picked vegetables but a bit milder. You can easily adjust the brine solution to make it stronger accordingly to your preference. Increase the ingredients that you want to make prominent in taste.
- Make-Ahead: Definitely. In fact, it is advisable to make it ahead of time to allow the flavor to mingle together. At least a day minimum is good to get the most flavor. I normally make enough just for a week use as I like the Tomato firm and not too mushy. Tomato has a very soft texture, and just like any ripe tomato overtime, they will get soft and mushy. I find that 1 week is a good length for it to be still in a firm state.
Ingredients for Marinated Cherry Tomato
- Cherry Tomato – cut in half. The bite size of Cherry Tomato makes it the best tomato for this recipe. If you are using a large tomato, cut them into bite size pieces. Use ripe but still firm tomato to avoid a mushy tomato.
- Red Onion – you can substitute it with white or yellow Onion, or even Shallots. I like the flavor of Red Onion when marinated, plus it adds a nice pop of color that makes it looks more appealing.
- Fresh/Dried Herbs: I used fresh Basil but you can also use Mint or Parsley of a combination of these herbs. For the dried herbs, I used Oregano, you can also use Italian Seasoning.
- Brine Solution – this is just a combination of sugar, salt, pepper and apple cider vinegar. You can make this ahead of time just keep the mixture refrigerated. It actually gets better if it sits for few hours to allow the sugar to fully dissolve and the flavor to combine. Another alternative is if you have any pickled juice, you can also use that. I love buying picked Jalapeno peppers and I always use the brine solution for other vegetables once I ate all the jalapeño. If you have Italian salad dressing, that works too as a marinade.
How to Make Marinated Cherry Tomato
Start by washing and cutting the Cherry Tomato in half. If using a large Tomato, cut it into bite size pieces. Next, thinly slice the onion. If you are using fresh Basil (which I highly recommend), cut it into thin strips. Mix the sliced tomato and thinly sliced onions and basil. Set aside.
Make the brine solution by combining oil, sugar, apple cider vinegar, salt, black pepper and dried herbs in a jar. Stir or shake until the sugar has dissolve. Transfer the tomato, red onion and Basil and pour the brine mixture. Leave overnight for better flavor.
Success Tips in Making Marinated Cherry Tomato
- Use Cherry Tomato
- Use ripe but still FIRM Tomato.
- Marinate at least overnight to allow the Tomato to absorb the flavor from the marinade.
- 1/2 lb ripe but firm Cherry Tomato – cut in half
- 1/4 of small Red Onion or Shallots – thinly sliced
- 10 pieces Fresh Basil (optional)
- 1 tablespoon Apple Cider Vinegar or red Wine Vinegar
- 1 tablespoon Olive Oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon Black Pepper
- For the Brine/Marinade – You can use leftover pickle juice OR use Italian Salad Dressing
- Cherry Tomato – substitute with large tomato, slice it in rounds or cut into bite size pieces.
- Basil – substitute with fresh Mint or Parsley or a combination of these herbs
- Prepare the Vegetables: Wash the Cherry Tomato and cut in half. If using large Tomato, cut them into bite size pieces. Thinly slice the onion and mix with tomato. If using fresh Basil, cut them thinly and mix with the tomato. Set aside while you make the marinade or the brine solution.
- Make the Brine Solution: Simply mix the sugar, salt, apple cider vinegar and herbs . I like to make this in the jar where I will put the Tomato, Onion and Basil this way I can just shake it to mix everything.
- Jar: In the jar with the brine, transfer the Tomato, Onion and Basil and mix to make sure the tomatoes are fully submerged in the brine. Cover and refrigerate overnight. It gets even better after 1-2 days.
- Alternatively, you can mix everything in a bowl and then transfer in a jar. Cover and refrigerate
This is a very flexible recipe and can easily be adjusted. You can add more vinegar if you want it more on the acidic taste, or add more sugar of you want it sweeter, add salt if you like it salty and peppers if ou like it spicy.
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