Easy Marinated Cherry Tomatoes with Balsamic Vinegar
For the best marinated cherry tomatoes try this quick and easy tomato salad flavoured with garlic, herbs & balsamic vinegar.
Servings: 4 servings
Calories: 54kcal
Ingredients
- 340 g cherry tomatoes (12 oz) (or other mini or baby tomatoes)
- 1 clove garlic (more if you like, crushed or finely grated)
- 1 teaspoon dried oregano
- 1 handful fresh basil (torn or bundled and finely sliced)
- 1 pinch salt & pepper (a generous pinch)
- 1 tablespoons olive oil (I like to use extra virgin olive oil, but a mild oil is fine too)
- 1 ½ tablespoons balsamic vinegar
Instructions
- Add the sliced tomatoes to a bowl, then add the garlic, herbs, salt and pepper and mix well.
- Next add the olive oil and balsamic vinegar and mix again.
- Spoon into a clean jam jar or other airtight container with a tight-fitting lid and leave in the fridge to marinate. You can eat them right away, but the flavours are better if they are left to sit for a while.
- Serve and enjoy!
Notes
- You can store these in the fridge for a week.
- Take them out and let them come to room temperature for the best flavour.
- Give them a good shake before opening the jar, to coat the tomatoes, as the marinade will settle at the bottom as they sit.
- You can add more garlic, if you love garlic.
- Chilli flakes are a good addition to for a bit of heat.
Nutrition
Serving: 1 portion | Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 1mg
