I have to tell you about a cherry tomato that I’ve been growing in my vegetable garden this summer that is absolutely marvelous. It is called ‘Sungold’ and as its name implies, it is a golden yellow variety. It is a prolific producer and one of the juiciest tomatoes I’ve ever eaten. The tomatoes have a “melt-in-your-mouth” quality that is a perfect blend of acid, sweet, and earthy flavors.
The plant is at its peak production so I’ve been collecting lots of the half dollar sized fruits. Most of them I eat on the spot, but I did manage to collect a few for a tasty tomato, shallot and caper marinade.
The first time I tasted this no-fuss tomato salad was at a friend’s house. She made it with some homegrown pear tomatoes that gave it that fresh just-off-the-vine flavor. Since then, I’ve tried her recipe with several different varieties of tomatoes and each time found it to be a delicious, versatile dish that works well as a side, sauce or appetizer.
- Category: Salad
- 1 quart of golden cherry tomatoes (This recipe also works with red cherry, grape, pear and currant tomatoes.)
- 1 shallot, cleaned and finely chopped
- 3 tablespoons capers
- 3 garlic, finely chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
- Begin by washing the tomatoes and cutting them in half.
- In a large bowl, mix the tomatoes, shallot, capers, garlic, oil, and vinegar.
- Cover and marinate at room temperature for at least 1 hour.
- Season with salt and pepper.