Marinated Cherry Tomatoes

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Have you ever made marinated cherry tomatoes? If you haven’t, I’m here to tell you that you have to try this simple recipe before summer ends.

It’s easy, savory, fresh and versatile. Perfect to use up ripe mini tomatoes.

Top view of a glass bowl full of marinated cherry tomatoes served with crostini.

Along with this bruschetta dip, pizza and delicious cherry tomato recipes, this marinated cherry tomato recipe is another great way to make the most of these tiny fruits during the peak of their season.

It’s a breeze to make and it tastes fantastic.

All you have to do is combine the tomatoes with fresh herbs, basil, honey, extra virgin olive oil, seasonings and a pinch of chili flakes for a touch of heat.

Seriously, the end result is so good that you’ll LOVE to add marinated cherry tomatoes to everything!

You simply can’t get enough of them on pizza, in pasta, salad, or on their own with some garlic crostini, warm focaccia.

Serve them up as an appetizer, a topping, a condiment, or as a side dish for all your summer grilled stuff.

The possibilities are endless!

If you’re lucky enough to be growing cherry tomatoes in your garden right now, these marinated cherry tomatoes are just for you.

List of the ingredients

  • Cherry tomatoes
  • Extra virgin olive oil
  • Vinegar
  • Honey
  • Fresh garlic
  • Basil & thyme
  • Chili flakes
  • Seasonings
Top view of the ingredients to make marinated cherry tomatoes over a white background.

How to make marinated cherry tomatoes

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Whisk all the marinade ingredients in a salad bowl.
  • Halve the cherry tomatoes and add them to the marinade.
Top view of a small wooden chopping board with halved cherry tomatoes.
  • Toss gently tomatoes and marinade until well combined.
  • Taste and adjust the flavor to your liking (more salt, garlic, or chili, maybe?).
  • Let it rest for at least 30 minutes before serving to let the flavors mingle. 
Close-up of a glass bowl full of red and yellow marinated cherry tomatoes.

Recipe notes

Ingredients & substitutions

Cherry Tomatoes: make this recipe during peak tomato season, when the cherry tomatoes are flavorful, sweet, and at their best.

Garlic: tomatoes and garlic is a marriage made in heave, don’t skip the garlic!

Red wine vinegar: to add a lovely tangy kick. White wine vinegar and apple cider vinegar work just fine if you wish. Balsamic vinegar is a tad sweet for my liking, I would omit the honey if you decide to use it.

Olive oil: you really taste the olive oil here, so I recommend using good quality extra virgin olive oil that’s fruity and flavorful. Nothing else.

Honey: a squeeze of runny honey for sweetness.

Basil and thyme: fresh herbs, of course.

Salt, pepper & chilli flakes: make sure to adjust the seasoning to your taste.

How to store marinated cherry tomatoes?

They keep well in an airtight glass container in the refrigerator up to 3 days. Serve them at room temperature.

Top view of a glass bowl full of marinated cherry tomatoes with fresh basil.

More fresh tomato recipes?

If you love cherry tomatoes I’ve got you covered with more recipes that use this wonderful summer produce:

Lastly, I hope if you love these marinated cherry tomatoes, and if you have any questions, let me know by leaving a comment. I would love to hear from you and get your feedback! x

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Marinated Cherry Tomatoes

Have you ever made marinated cherry tomatoes? They're juicy, easy to make, versatile and amazingly delicious.
Prep Time5 minutes
Resting time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Mediterranean, vegan
Keyword: Marinated cherry tomatoes
Servings: 4
Calories: 122kcal
Author: Katia


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine or apple cider vinegar
  • 1 teaspoon honey
  • 1 – 2 garlic clove, grated
  • ¼ cup fresh basil, chopped
  • 1 tablespoon thyme leaves
  • fine salt and black pepper, to taste
  • 3 cup (1 lb/450 grams) cherry tomatoes, halved


  • In a salad bowl, whisk together the olive oil, garlic, vinegar, honey, thyme and basil. Season to taste with salt, pepper, and chili flakes (I used about ½ tsp).
  • Add the halved tomatoes to the marinade, toss gently to coat, taste and make sure you are happy with the overall flavor. Add more salt, garlic or chili flakes if desired.
  • Cover and let it rest for at least 30 minutes. Keep refrigerated and serve at room temperature. Enjoy!


Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 122kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 633IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg

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