Tangy & Sweet Tomato Marinade: A Chef’s Secret
Elevate Your Meal with Fusion Italian Style Tomato Marinade (Marinated Cherry Tomatoes)
I first tasted this tomato marinade at a fusion Italian restaurant and it instantly became my absolute favorite! It’s surprisingly easy to make, so I often prepare a large batch to keep in the fridge and use in various dishes. It’s perfect for when you need a refreshing boost or want to add a special touch to your cooking.
Main Ingredients- 2kg ripe cherry tomatoes (approx. 4 x 500g packs)
- 1/2 medium onion (approx. 100g, for 2kg tomatoes)
Key Marinade Sauce- 1 cup (200ml) balsamic vinegar
- 1 cup (200ml) extra virgin olive oil
- 1/2 cup (100ml) oligodang (corn syrup) or honey (adjust sweetness to taste)
- 1.5 Tbsp (20ml) lemon juice
- 1/2 cup (100ml) sugar (adjust to taste)
- 1 Tbsp chopped fresh parsley or dried parsley flakes (optional)
- 1/2 Tbsp basil pesto or 1/2 tsp dried basil powder (optional)
- 1 cup (200ml) balsamic vinegar
- 1 cup (200ml) extra virgin olive oil
- 1/2 cup (100ml) oligodang (corn syrup) or honey (adjust sweetness to taste)
- 1.5 Tbsp (20ml) lemon juice
- 1/2 cup (100ml) sugar (adjust to taste)
- 1 Tbsp chopped fresh parsley or dried parsley flakes (optional)
- 1/2 Tbsp basil pesto or 1/2 tsp dried basil powder (optional)
Cooking Instructions
Step 1
First, prepare about 2kg of cherry tomatoes. I tend to make a large batch because they get used up so quickly! Wash them thoroughly and pat them dry.
Step 2
Make a shallow cross-shaped incision (+) on the bottom (opposite the stem end) of each cherry tomato. This step might seem a bit tedious, but it’s crucial for easily peeling the skin later, so please don’t skip it!
Step 3
Blanch the cherry tomatoes with the incisions in boiling water for about 30 seconds to 1 minute, just until the skins start to loosen. Immediately transfer them to an ice bath or cold water to cool down. This makes peeling much easier.
Step 4
Carefully peel the blanched tomatoes, keeping only the flesh. Finely mince the onion. For 2kg of tomatoes, about half an onion (around 100g) is a good amount.
Step 5
Now, let’s make the delicious marinade sauce! In a large bowl, combine the balsamic vinegar, olive oil, oligodang (or honey), lemon juice, and sugar. Whisk well. If you’re using basil pesto or dried basil, you can add them now for an extra layer of flavor.
Step 6
The basic sauce ratio is: 1 part balsamic vinegar : 1 part olive oil : 0.5 part oligodang (or sugar) per 500g of cherry tomatoes. The quantities I’ve provided are for 2kg, so feel free to adjust them based on your taste preferences.
Step 7
For 2kg of tomatoes, I used 1 cup (200ml) of olive oil and 1 cup (200ml) of balsamic vinegar. Maintaining a 1:1 ratio between oil and vinegar is key! I added half a cup (100ml) of oligodang for sweetness, but you can use sugar or honey as well.
Step 8
While balsamic vinegar, sugar, and olive oil make a great base, I also added half a tablespoon of basil pesto and half a teaspoon of dried basil powder for an aromatic boost. To add a refreshing zing, I included 1.5 tablespoons (20ml) of lemon juice. Lemon juice brightens the tomatoes and balances the flavors. The basil ingredients are optional, so adjust to your liking.
Step 9
Add the prepared cherry tomatoes and minced onion to the bowl with the sauce. Gently toss everything together to ensure the sauce evenly coats the tomatoes and onions. Be careful not to overmix, as this can cause the tomatoes to break apart.
Step 10
If you’re adding basil pesto or powder at the end, gently mix it in after combining all the other ingredients. This will help preserve the fresh basil aroma.
Step 11
This tomato marinade is delicious right away, but for even deeper flavors, let it chill in the refrigerator for at least 30 minutes to allow the ingredients to meld together. It’s a versatile marinated tomato dish that wonderfully complements salads, pasta, pizza, and cheese dishes. Enjoy your delicious creation!
