Wherever a cherry tomato can go, so can these delicious, marinated ones; salads, pasta, sandwiches, or even just eaten plain.
Easily done with storebought or homegrown garden ingredients, it’s a fast recipe that spruces up any meal with its sweet and vinegar flavors.
Here I go into tools you need, ingredients, and instructions to make this Marinated Cherry Tomato Recipe with lemon thyme.
Marinated Cherry Tomato Recipe with Lemon Thyme | Garden Veggies
Lemon Thyme is something you have to grow yourself since it’s nearly impossible to find it at a grocery store.
This herb is deliciously bright, lemony and much easier to use versus plain English Thyme.
You can substitute English Thyme for Lemon Thyme, but I highly recommend grabbing a plant start at your plant nursery next chance you get and squeezing this herb into your gardens.
Tools you need
- Pint sized mason jar
Ingredients
- 1.5 cups cherry tomatoes, cut in half
- 1/2 small red onion, thinly sliced
- 1-2 cloves garlic, minced or grated
- 1/2 cup extra virgin olive oil or herb oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dried lemon thyme (regular thyme can work too)
- 1 teaspoon salt
Instructions
Makes 1 pint sized jar (about 2 cups)
- Cut tomatoes and onion, place in the jar.
- Mince garlic, place in the jar.
- Add olive oil, vinegar, honey, lemon thyme, salt. Stir well.
- Allow to refrigerate for a few hours and enjoy.
Refrigerate leftovers for up to 5 days.
Any olive oil that hardens during this time will melt at room temperature.
That’s It!
I make this recipe year-round with both storebought tomatoes along with my garden tomatoes; however, my garden grown ingredients always taste better!
But don’t let the seasons stray you away from trying this recipe, it’s so delicious and worth plopping a few marinated cherry tomatoes onto your meals.
Enjoy!
Be sure to subscribe to the blog, where I will be sharing my favorite cherry tomato varieties to grow at home in the next At Home Series Post.
-Chelsea, The Cottage Vegetable
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