Marinated Cherry Tomatoes on Toast

By David Tanis

Updated July 2, 2024

Marinated Cherry Tomatoes on Toast
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes, plus 30 minutes’ marinating
Prep Time
5 minutes
Cook Time
5 minutes, plus 30 minutes’ marinating
Rating
5(241)
Comments
Read comments

Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.

Featured in: You Won’t Stop Thinking About This Easier Clam Chowder

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • 1½ pounds cherry tomatoes, preferably a mix of different colors
  • Salt and pepper
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons red wine vinegar
  • 1large garlic clove, grated
  • Pinch of red-pepper flakes
  • 6basil leaves, plus more for garnish
  • 6(¾-inch-thick) slices sourdough bread
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

462 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 16 grams protein; 843 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut cherry tomatoes in half and place in a salad bowl. Season well with salt and pepper.

  2. Step 2

    Add olive oil, vinegar, garlic, red-pepper flakes and basil. Toss well. Let sit at room temperature for about 30 minutes.

  3. Step 3

    To serve, toast the bread and place on a platter or individual plates. Spoon cherry tomatoes over toast, dividing evenly among slices, and drizzle over any remaining juices from bowl. Garnish with more basil leaves.

Ratings

5 out of 5
241 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Note - Metro Philly

An easy way to halve cherry tomatoes is to place a single layer between two deli lids (or two small plates) and slice the tomatoes all at once, while maintaining gentle pressure on the lids.

RL

Wonderfully good as is. Also, serve the tomatoes in a shallow bowl. Add a ball of burrata on top. Serve with sourdough or baguette toasts on the side as a shared small plate.

Ruth

There's no mention of the garlic?

Paddy

This is a superb recipe, so easy and so flavourful. It has been raved about by everyone who I have put it in front of. I use an additional spoon of good olive oil and another clove of garlic, plus I always marinate for longer, outside of the fridge. A great way to make the most of the best of the season’s cherry tomatoes, especially when paired with pan fried fresh bread.

tbk

Delicious with balsamic instead of red wine vinegar. Added a can of drained white beans. So good on toast or even couscous.

Coquille

Oops! Forgot the garlic! Was fabulous anyway. This will definitely be made on repeat!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.