Cherry tomatoes are in abundance now, and as nice as they to eat plain, straight from the garden, sometimes you want a little extra flavor along with them. Cooking them can be tricky, because the skin tends to separate from the fruit and become chewy. Marinating them is a great way to penetrate them with flavor, and the acid in the vinegar breaks them down to make them softer, without cooking the life out of them.
Balsamic Marinated Cherry Tomatoes
cherry tomatoes, red orange and yellow, halved
balsamic vinegar
olive oil
granulated sugar
salt
ground black pepper
microgreens
Place the tomatoes in a bowl. Whisk together equal amounts of vinegar and oil, then whisk in a pinch each of sugar, salt, and pepper. Pour over the tomatoes and toss, allow to stand for several hours to let flavors blend. Do NOT refrigerate. Stir in microgreens.
Honey Coconut Cider Marinade
1 cup liquid (or melted) coconut oil
1 cup apple cider vinegar
1 cup honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
Whisk all ingredients together well. Keep in mind the coconut oil will harden if this marinade is refrigerated, so I like to keep it in a warm place in the kitchen when in use. If it does solidify, the marinade can be gently heated to thin it out. I like to pour it into a squeeze bottle and drizzle it on items shortly before cooking. This marinade works well with fish and vegetables. It is a sweeter marinade which will not overwhelm delicate fish.
