Sweet & Tangy Cherry Tomato Marinade
Sweet & Tangy Cherry Tomato Marinade
A Refreshing Marinade Made with Assorted Cherry Tomatoes
Hello there! As the saying goes, ‘Strength comes from food.’ A marinade is originally a liquid seasoning used to marinate meats, fish, or vegetables, making them tender and infusing them with flavor. Typically, it’s made with an acidic component like lemon juice, vinegar, or wine, along with spices. Today, we’ll be making a delightful ‘Assorted Cherry Tomato Marinade’ using sweet cherry tomatoes. It’s a simple yet elegant appetizer or side dish!
Ingredients- 25 Jujube cherry tomatoes (use a variety of colors for visual appeal)
- 1/2 medium Onion, finely minced
- 3 Tbsp Olive oil
- 1.5 Tbsp Balsamic vinegar
- A pinch of Oregano (optional, can substitute with dried basil)
- A pinch of Parsley flakes (optional)
- 1/3 Tbsp Sugar (adjust to taste)
- 1/3 tsp Salt
- A pinch of Black pepper
Cooking Instructions
Step 1
First, I have three types of jujube cherry tomatoes prepared. Using red, orange, and yellow tomatoes makes the dish look more appetizing and colorful.
Step 2
Wash the cherry tomatoes thoroughly under running water. Then, make shallow cross-shaped scores (an ‘X’) on the end opposite the stem. This scoring technique helps the skins peel off easily after blanching. Be careful not to cut too deeply.
Step 3
Bring a pot of water to a rolling boil. Once boiling, carefully add the scored cherry tomatoes and blanch them for about 20 seconds. Don’t overcook them; a short blanch is key to keeping their shape intact.
Step 4
Immediately after blanching, transfer the tomatoes to an ice-cold water bath to quickly cool them down. This rapid cooling helps the skins loosen and begin to separate. Once cool enough to handle, gently peel the skins off.
Step 5
Voilà! All the skins have been neatly removed from the cherry tomatoes. Only the plump, juicy flesh remains, making them visually appealing and incredibly tender to eat.
Step 6
Now, let’s make the marinade. In a medium bowl, combine the finely minced onion. Add a pinch of oregano (or dried basil flakes) for aroma, and a pinch of parsley flakes. Then, pour in 3 tablespoons of olive oil for richness, 1.5 tablespoons of balsamic vinegar for a tangy kick, 1/3 tablespoon of sugar to balance the flavors, and 1/3 teaspoon of salt for seasoning. While fresh basil, roughly chopped, is wonderful, dried herbs work beautifully too if fresh is unavailable.
Step 7
Finally, add a pinch of black pepper and gently mix everything together until the dressing is well combined.
Step 8
Carefully add the peeled cherry tomatoes to the marinade. Gently toss them to coat, being careful not to crush the tomatoes. Mix lightly so the dressing evenly coats each tomato.
Step 9
While you can enjoy the marinated cherry tomatoes right away, they taste even better after chilling and melding in the refrigerator. I recommend refrigerating them for at least a day before serving. They are a perfect accompaniment to pasta dishes or meat entrées like steak, as their refreshing tanginess cuts through richness beautifully. Enjoy!
