Marinated Cherry Tomatoes

Marinated Cherry Tomatoes

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  • 3 to  4 cups assorted cherry tomatoes, washed & halved
  • 1/3 cup oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1/2 teaspoon fresh rosemary, finely minced
  • 2 fat cloves garlic, crushed and minced
  • 1 teaspoon sugar, honey or agave
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper (plus a little to top the final dish)
  • pinch red pepper flakes
  • about 1 tablespoon‘s worth thinly sliced basil


  • 1 or 2 burrata balls
  • additional black & red pepper for garnish
  • rustic bread, bruschetta, or crostini for serving


In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, water, rosemary, garlic, sugar or substitute, salt, pepper and red pepper flakes.

Gently stir in the cherry tomatoes, ensuring they are well coated with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together.

Just before serving, garnish with fresh basil.

If making the cherry tomatoes with the burrata, simply add the burrata and sprinkle a little more black and red pepper over top. Serve with bread.

Keywords: Appetizer, Balsamic Vinegar, Burrata, Cheese, Cherry Tomatoes, Condiments, Mozzarella, Salad, Tomatoes, Vinegar

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