Marinated Cherry Tomatoes on Toast

By David Tanis

Updated July 1, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes, plus 30 minutes’ marinating
Prep Time
5 minutes
Cook Time
5 minutes, plus 30 minutes’ marinating
Rating
5(286)
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.

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Ingredients

Yield:6 servings

  • 1½ pounds cherry tomatoes, preferably a mix of different colors

  • Salt and pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 large garlic clove, grated

  • Pinch of red-pepper flakes

  • 6 basil leaves, plus more for garnish

  • 6 (¾-inch-thick) slices sourdough bread

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

77 grams carbs; 462 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 5 grams fiber; 843 milligrams sodium; 16 grams protein; 9 grams sugar

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.

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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.

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Ratings

5 out of 5
286 user ratings
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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.

Mike

Nice and easy. And refreshing! I used balsamic vinegar instead of red wine vinegar, and topped it with a fried egg. Excellent breakfast. I wish I'd made more.

Italiano

Call this what it is - bruschetta!

DBR

Classic recipe. In Italy we serve this over "friselle" which is a circular bread that is baked until extremely hard and dry. It is soaked for a bit in water, then topped with these tomatoes and often served with some tuna or cheese to add some protein. We never get tired of this! I will sometimes add some small diced celery for a bit of crunch.

L

Roasted the tomatoes at 400 degrees for 10 minutes because wanted something warm. Subbed red wine vinegar for sherry vinegar because of availability. Added extra splash of balsamic vinegar. Main change: the bread actually matters. Used Sprouts sourdough bread, and the bread kind of fell flat. Mid bread. Overall recipe is good, would try the original raw version at some point.

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