Beer-Marinated Cherry Tomatoes
This recipe is a total breeze. Just quickly sautée some shallots and garlic in olive oil. Then stir in a couple pints of cherry tomatoes (I like to leave some whole and halve the rest), beer, vinegar and fresh herbs.
And DONE! After letting the all the ingredients marinate together for an hour, you’re left with a batch of rich, flavorful tomatoes that you can use to top crunchy grilled bread, toss into green salads or pasta, serve alongside cheese and hummus, etc. The possibilities are endless! Anywhere you might use fresh tomatoes, you can use these Beer-Marinated Cherry Tomatoes!
And DONE! After letting the all the ingredients marinate together for an hour, you’re left with a batch of rich, flavorful tomatoes that you can use to top crunchy grilled bread, toss into green salads or pasta, serve alongside cheese and hummus, etc. The possibilities are endless! Anywhere you might use fresh tomatoes, you can use these Beer-Marinated Cherry Tomatoes!
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup minced shallot
- 2 garlic cloves, peeled and minced
- 2 pints cherry tomatoes (some halved, some whole)
- 1/4 cup beer
- 2 tablespoons red wine vinegar
- 1/2 tsp. salt
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
Instructions
- In a medium saucepan, warm the olive oil, shallot and garlic until fragrant, about 3-5 minutes. Remove from the heat.
- Carefully add the cherry tomatoes, beer, red wine vinegar and salt to the warm olive oil mixture. Stir to coat the tomatoes in the liquid. Then add the basil and parsley, stirring gently to combine. Cover and let sit at room temperature for about 1 hour. Stir gently before using.
- The marinated tomatoes are best when enjoyed the same they are prepared. But they can be covered and stored in your refrigerator for 1-2 days, if necessary.
