Sweet and Tangy Cherry Tomato Marinade
Unlock 100x More Flavor: The Ultimate Cherry Tomato Marinade Recipe
Make a delicious cherry tomato marinade that’s perfect as a quick snack or a versatile addition to salads, pasta, and sandwiches. This recipe elevates the simple ingredients into something truly special. Let’s make it tastier than ever!
Ingredients
- 500g cherry tomatoes
- 1/4 onion
- 5 apple mint leaves
- 1.5L water
- 1/2 tsp salt
- 4 Tbsp plum syrup (maesilcheong)
- 4 Tbsp olive oil
- 6 Tbsp balsamic vinegar
- 4 Tbsp yuzu syrup (yujacheong)
Cooking Instructions
Step 1
To wash the cherry tomatoes effectively, fill a bowl with enough water to submerge the tomatoes and add about 1-2 tablespoons of vinegar. Vinegar helps to remove pesticide residues.
Step 2
Gently place the cherry tomatoes in the vinegar-water mixture and swirl them around carefully. It’s important to handle them delicately to avoid bruising.
Step 3
Rinse the tomatoes with clean water one to two more times to thoroughly remove any remaining vinegar. Pat them dry gently.
Step 4
Remove the stems from the cherry tomatoes. Then, using the tip of a knife, carefully make a shallow cross-shaped score at the stem end of each tomato. This scoring will make peeling much easier after blanching.
Step 5
Finely mince the onion. Avoid chopping it too coarsely, as large pieces might be unpleasant in texture. Place the minced onion in a separate small bowl.
Step 6
Prepare the fresh apple mint leaves. Remove the stems and wash the leaves cleanly. Pat them dry. These will add a wonderful aromatic quality to the marinade.
Step 7
In a pot, combine 1.5 liters of fresh water and 1/2 teaspoon of salt. Bring this mixture to a boil over high heat. The water needs to be at a rolling boil to properly blanch the tomatoes.
Step 8
Once the water is boiling vigorously, carefully add the scored cherry tomatoes. Blanch them for precisely 30 seconds. Don’t overcook them, as they can become mushy if left in the boiling water for too long. Timing is key here!
Step 9
Immediately transfer the blanched cherry tomatoes from the boiling water into a bowl of ice-cold water. This rapid cooling stops the cooking process and helps maintain the tomatoes’ fresh, firm texture.
Step 10
After chilling in the ice water, drain the cherry tomatoes and rinse them lightly under cold water. Gently hold the stem end and twist or peel the skin off. Thanks to the score marks, the skins should slip off easily.
Step 11
Place the peeled cherry tomatoes in a mixing bowl. Add the minced onion, 4 tablespoons of plum syrup, 4 tablespoons of olive oil, 6 tablespoons of balsamic vinegar, a pinch of salt (adjust to your taste), the prepared apple mint leaves, and 4 tablespoons of yuzu syrup. Gently mix everything together until well combined.
Step 12
Transfer the finished cherry tomato marinade into a sterilized glass jar. Store it in the refrigerator. Letting it sit for about a day in the fridge will allow the flavors to meld and deepen beautifully. Enjoy it as a delightful topping for salads or on toast!
