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Balsamic-Marinated Tomatoes

These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.
glass container filled with balsamic marinated tomatoes
  • Yield 2 servings
  • Prep Time 10 minutes, plus two hours marinating time
  • Cook Time 0 minutes


  • 1/2 cup extra-virgin olive oil
  • 1 tbs. balsamic vinegar
  • 1 clove garlic, finely chopped
  • 1/2 medium shallot, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 2 tbs. chopped fresh basil


Add olive oil and vinegar to a canning jar with a lid and shake to blend. Add remaining ingredients, seal the jar, and gently turn a few times to coat everything evenly in oil and vinegar. Set aside for at least two hours, turning over occasionally. Store in the refrigerator for up to a week. The oil will solidify in the refrigerator; simply bring to room temperature before enjoying.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman


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