One lovely compromise is to heat the marinade and pour it over the tomatoes. This is truly delicious with a little aged balsamic vinegar, truffle oil, and a couple of fresh herbs. If the tomatoes are whole and left to stand and marinate, the skins will ultimately crack and burst.
It took a bumper crop or two of my own cherry tomatoes before I realized the full extent of their versatility. That is, after I acquired a little restraint and learned to resist the unwieldy urge of eating them fresh off the vine.
Here’s a very handy idea, so easy and adaptable that it is hardly a recipe. (Of course, there as so many varieties of these sweet babies, any of them will work just fine). I refer to this concept simply as Marinated Cherry Tomatoes, but beyond that there are plenty of ways to proceed depending on time, need and preference: such as to halve, or halve not; or to cook, or to go raw.
In the previous entry which includes Lentils and Kale, the marinated tomatoes are shown as a relish, an added topping. The zinginess of the vinegar provides a bit of punch and color that brightens this hearty dish.
An old favorite is to serve the marinated tomatoes as a topping for bruschetta or crostini. Then consider whether to serve them straight up, as is, or to broil them topped with a melting cheese, such as provolone or chevre.
There’s always the magically appearing salad where the marinated tomatoes supply an utterly effortless all-in-one salad complement. They provide the necessary dressing and also star atop a lovely melange of fresh greens and herbs. When I make these ahead, I bring the tomatoes to room temperature before serving, and their sweetness really shines.
Marinated Baby Tomatoes
· 1 tbsp. olive oil
· 2 cloves garlic flattened and sliced into slivers
· 1 tsp. fresh herbs such as thyme, rosemary and or savory
· ¼ tsp. red pepper flakes or more, or coarse ground pepper
· ½ tsp. coarse salt
· 1 basket or more baby tomatoes, halved or not
· ¼ cup sherry vinegar, balsamic or vinegar of choice
· 1-2 green onions, chopped
1. In small sauté pan heat olive oil over low/moderate heat and add the garlic and herbs. Allow the flavors to infuse the oil, 3- 5 minutes.
2. Add the tomatoes and toss to combine; add the vinegar and bring to gentle simmer, cook 2-3 minutes. Remove from heat and add the green onions. Serves 6 approximately.