You plant your cherry tomato plants with a joyous expectation of a beautiful sun-ripened crop that slowly trickles in, only to have them all ripen at the same time… now what?? You now have tomatoes coming out of your ears and you are completely stumped with what to do before they all spoil. Never fear, I have the perfect summer dish for you! My marinated summer tomatoes are one of the simplest and most flavorful dishes you can make with that over abundance of tomatoes growing in your garden. Not only does this use your tomatoes in a tasty way, but it’s easy to do if you don’t mind a little bit of chopping.
This year when my cherry tomatoes started coming in, I was practically rubbing my hands in gleeful anticipation. I knew that I was going to make my marinated tomatoes and this would be the first year that it would be from my very own garden. I promised bodily harm to my husband if he ate too many since I needed a lot to use for my recipe. Wisely he stayed far away and actually he even refused to pick them which I think was a little excessive but I can be scary at times. Hindsight is 20/20 though, because now we have so MANY tomatoes we can’t keep up with them. They were actually starting to split because they were ripening so fast! I had no choice and I was forced encouraged heavily to make my marinated tomatoes right away. Luckily these tomatoes are effortless to make and the hardest part of making this recipe was managing my crazy kids, but that’s beside the point.
What I love about this recipe is its usage of fresh herbs and its low cost. Because I grow all of the herbs used, it’s very simple for me to make this with all fresh ingredients. But if you don’t have the fresh herbs available, I don’t want you to skip over this recipe just yet. You can easily convert the amount fresh herbs to dry by using only 1 tsp. of dried instead of 1 tbsp. of fresh. I do this a lot with my oregano because in the off season it is hard to find fresh. Also if you have tomatoes that you want to use up and they aren’t cherry or grape, that fine as well. Just make sure to cut the tomatoes into bite size pieces and depending on the tomato, your marinade might become more watery from the juice. My last tip is to make sure you toss the tomatoes gently. This helps keep the tomatoes intact and they maintain their plumpness.
I hope you enjoy this recipe as much as I do and if you make it, please share your creations by using my hashtag #exhaustedketomomma or tag @exhaustedketomomma on Instagram. I would love to have your feedback and please subscribe if you want to see more recipes from yours truly!
Marinated Summer Tomatoes
A fresh herbaceous way to use up your cherry tomatoes that is simple and is perfect as a side dish, placed over chicken, or even on a charcuterie board.
Creator: Danielle Randall, Exhausted Keto Momma
Ingredients
- 3 cups of cherry or grape tomatoes, sliced in half
- 3 cloves of garlic, finely minced
- 3 tbsp. fresh Chives, finely chopped
- 3 tbsp. fresh Parsley, finely chopped
- 2 tbsp. fresh Basil, finely chopped
- 1 tbsp. fresh Thyme, finely chopped
- 1 tbsp. fresh Oregano, finely chopped
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tbsp. Granulated Sweetener (I used Lakanto Classic Monkfruit)
- 1/2 cup Red Wine Vinegar
- 3/4 cup Extra Virgin Olive Oil or another light oil
Directions
- Finely chop all your fresh herbs and then combine all the ingredients except for the tomatoes into a medium bowl. Whisk well and set to the side.
- Chop your tomatoes in half and then put into a dish that can be covered.
- Pour your marinade over the tomatoes and toss gently to coat.
- Cover and let the tomatoes marinate at room temperature for a minimum of 2 hours, stirring occasionally to keep tomatoes coated.
- Serve and Enjoy! *These should hold up in the refrigerator for about 3-4 days but they are best eaten within the first two days. *
Exhausted Keto Momma 