Mouthwatering Marinated Cherry Tomatoes (Peeled)
Mouthwatering Marinated Cherry Tomatoes (Peeled)
Delicious Cherry Tomato Marinade in Olive Oil Recipe
While peeling the tomatoes takes a little effort, the result is incredibly rewarding! Tomatoes without their skins taste so delightful you might find yourself finishing a whole plate. They’re great on their own, but a homemade cherry tomato marinade elevates them to a new level, making you reach for them even more. Enjoy them as a snack, or serve alongside rich dishes to cleanse your palate and stimulate your appetite. This recipe is a game-changer!
Ingredients- 750g grape tomatoes
- 1/2 medium onion
- 1/2 lemon
- 7 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp balsamic vinegar (optional)
- 1 tsp salt
- 1 Tbsp dried parsley (fresh basil is a wonderful substitute)
Cooking Instructions
Step 1
Start by removing the stems from the grape tomatoes and washing them thoroughly under cool running water.
Step 2
Now, we’ll briefly blanch the tomatoes to make peeling easier. Before blanching, it’s important to score the skins.
Step 3
Using a small knife, make a shallow cross-shaped cut on the bottom of each tomato. Be careful not to cut too deep, as this could cause the juice and seeds to escape.
Step 4
Bring a pot of water to a rolling boil over high heat.
Step 5
Once the water is boiling vigorously, carefully add the scored tomatoes and blanch for just 5 to 10 seconds. If your tomatoes are very ripe, reduce the time. Grape tomatoes tend to be a bit firmer, so 10 seconds is usually fine. For more standard cherry tomatoes, 5 seconds is often sufficient.
Step 6
Immediately after blanching, remove the tomatoes from the hot water and plunge them into a bowl of ice-cold water. This shock helps stop the cooking process and loosens the skins.
Step 7
As you lift the tomatoes from the cold water, you’ll notice some skins are already starting to peel. Gently rub the tomatoes with your fingers to easily remove the rest of the skin. If any are stubborn, repeat the cold plunge briefly.
Step 8
These peeled tomatoes are delicious eaten as is, and they also make wonderfully smooth juices without any gritty texture. They’re so visually appealing, it’s a joy just to look at them!
Step 9
Peel the half onion and mince it very finely. The finer the mince, the better it will integrate into the marinade.
Step 10
Place the finely minced onion into a mixing bowl.
Step 11
Add the peeled cherry tomatoes to the bowl with the onion.
Step 12
Pour in 7 tablespoons of olive oil. You can adjust the amount of olive oil to your preference; I find a generous amount enhances the flavor beautifully.
Step 13
Add 2 tablespoons of honey for a touch of sweetness.
Step 14
Stir in 2 tablespoons of balsamic vinegar for a tangy note. If you don’t have balsamic vinegar, you can omit this ingredient.
Step 15
Add 1 teaspoon of salt to season the mixture.
Step 16
Incorporate 1 tablespoon of dried parsley for aromatic flavor. If you have fresh basil, using torn basil leaves instead would add an even more delightful fragrance and taste. Definitely use fresh basil if available!
Step 17
Finally, squeeze in the juice from half a lemon for a burst of freshness. If a lemon isn’t available, you can substitute with a little extra vinegar. The fresh lemon juice really brightens up the flavors.
Step 18
Now, gently mix all the ingredients together until well combined. Be careful not to mash the tomatoes as you stir.
Step 19
These tomatoes, marinated in olive oil, are incredibly delicious even right after mixing! The combination of bright freshness and rich olive oil is wonderfully appetizing. I couldn’t resist trying a few immediately after making them – they were that good! ^^
Step 20
For the best flavor, transfer the marinated tomatoes to an airtight container and let them chill in the refrigerator for about a day. This allows the flavors to meld together beautifully.
Step 21
This is a flavor you simply have to taste to believe! I highly recommend making this dish at least once.
