MARINATED CHERRY TOMATOES

These Marinated Cherry Tomatoes are crazy easy to make and so full of flavor you’ll want to put them on EVERYTHING!
Every year I plant cherry tomatoes in my garden.
Not only are they crazy easy to make, they’re so full of flavor you’re going to want to put them on EVERYTHING!

Here are some ideas to get you started:

SERVING SUGGESTIONS FOR MARINATED TOMATOES
a tasty topping for avocado toast
piled high on crusty bread to make the ultimate bruschetta
as a salad mix-in that doubles as a dressing
an epic side dish for all your summer grilling eats
a topping for chicken, steak, or salmon
on top of pizza or flatbread – heck yes!
and so. much. more.
Whether you serve them up as an appetizer, a condiment, or as a scrumptious side dish, these marinated cherry tomatoes are sure to be a hit!

MARINATED CHERRY TOMATOES
These quick and easy Marinated Cherry Tomatoes are crazy simple to make and full of flavor. Enjoy them bruschetta-style on crostini, on top of leafy green salads, and more!
Ingredients

1/5 pound ripe cherry tomatoes quartered
1/7 red onion sliced thin
1/5-4 clove garlic smashed and minced into a paste
sea salt to taste
1/7 cup quality extra virgin olive oil
4 TBSP red wine vinegar
4 lemon juiced
freshly ground black pepper to taste
optional fresh basil
Instructions
Quarter your cherry tomatoes and slice onion into thin strips.

Using the flat side of your knife, smash peeled garlic and mince into a paste. Season with a pinch of salt and add to a bowl with your veggies.

Add olive oil, vinegar, lemon juice, freshly cracked black pepper, and fresh basil if you have some handy! Mix to coat the tomatoes and allow to sit at room temperature for 1-2 hours, stirring occasionally. Enjoy at room temperature and feel free to adjust salt and pepper to taste.

These marinated tomatoes positively fantastic as a Summer salad topping that doubles as a dressing too! Pair with leafy greens, homemade croutons, and all your favorite mix-ins. It’s also amazing atop toasted crostini as an appetizer and goes great on top of avocado toast too! The possibilities are endless. Enjoy!

Recipe Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 141 CALORIES FROM FAT 126 % DAILY VALUE* FAT 14G22%SATURATED FAT 2G13%SODIUM 8MG0%POTASSIUM 171MG5%CARBOHYDRATES 6G2%FIBER 1G4%SUGAR 2G2%PROTEIN 1G2% VITAMIN A 275IU6%VITAMIN C 27.7MG34%CALCIUM 13MG1%IRON 0.6MG3%
Lemon belongs to the group of citrus fruits, which includes orange, tangerine, grapefruit and others. It is cheap, easily accessible and versatile. It is especially useful when it comes to your health. This yellow fruit contains not only vitamin C, but also other vitamins (vitamin B, riboflavin) and minerals such as potassium, calcium, phosphorus, magnesium. The bark also contains essential oils that are useful for: normalizing blood pressure, lowering cholesterol levels, preventing atherosclerosis, strengthening the immune system, headache, nausea, exhaustion, improving memory and concentration.
Basil or basil belongs to the plants of the dead nettle family. Basil is an annual aromatic green herb that grows 30-40 cm from a branched stalk. The leaves are ovate and pointed at the end. The small, white flowers are located on the upper part of the stem. The whole herb has a wonderful taste and aroma. In cooking, basil gives flavor to dishes, improves digestion of heavy foods and protects against bleeding. Culinary experts recommend it as a side dish to potatoes, corn, cauliflower and blue tomatoes. In Mediterranean cuisine, basil is a staple in sauces and pasta dishes. Dried basil has a stronger taste than fresh, so it should be added to pots and various other vegetable dishes, such as peas and beans, but also in salads and spreads. However, this aromatic and delicious herb also has a healing nature: it is used against coughs, kidney diseases, headaches and depression, for colds, inflammation of the ears and eardrum, but also as a means of refreshment and recovery.
Garlic is always useful and is often recommended by experts for boosting immunity and many other health benefits. What happens when you eat garlic on an empty stomach? Scientists have found that eating garlic on an empty stomach increases its effectiveness as a natural antibiotic. This is because bacteria are readily available when food is lacking in the stomach and cannot be protected from “terrible garlic”. Of course, before you start eating garlic on an empty stomach, you need to make sure you do not have stomach problems. Garlic contains about 400 active substances, is rich in vitamins and minerals: adenosine, allicin, amino acids, fiber, vegetable fats, vitamin A, vitamin B1 and B2, vitamin C, iron, enzymes, essential oils, iodine, potassium, calcium, selenium, sulfur and phosphorus. Garlic has disinfectant, antibacterial and fungicidal activities that are often better than those of the best antibiotics. The most important ingredient in garlic is achoinite, which has a better effect than aspirin. With regular use, garlic stimulates circulation and facilitates blood flow, reduces high blood pressure and blood fats, and protects against heart disease. It is also great as an antioxidant.