Champagne Tomatoes

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Champagne Tomatoes recipe by Barefeet In The Kitchen

Inspired by the marinated tomatoes that I’ve been making for a few years now, these tangy, slightly sweet tomatoes are lighter and not quite as sweet as the original. These tomatoes are unbelievably flavorful; I couldn’t resist snacking on them while they were marinating on the counter.

I’ve used just about every variety of tomato to make this recipe. Beefsteak, roma, campari, cherry, sugar plum, and grape tomatoes all work very well in this combination.

Garden fresh tomatoes are always best and thanks to the generosity of our friends, I’ve been blessed with some already this summer. (Thanks again, Jill!) In lieu of a garden or friends who garden, use whichever variety of tomato is at your fingertips.

These tomatoes are delicious on their own as a side dish. I have also made two different salads with them this week and I will be sharing those recipes tomorrow.

You’re going to want to make the Champagne Tomato Basil Pasta Salad and the Champagne Tomato Garden Salad as soon as you possibly can.

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Champagne Tomatoes

5 from 1 vote
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Ingredients 

  • 1 lb ripe tomatoes cut bite size (simply cut cherry and grape tomatoes in half)
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar white balsamic works as well
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 clove garlic
  • 4 extra large basil leaves or about 8 average size leaves, sliced very thin

Instructions

  • In a medium size bowl with a lid, stir together the olive oil, vinegar, sugar, salt and garlic. Add the tomatoes and basil and toss to coat. Cover with lid and let the tomato mixture rest and marinate at room temperature or in the refrigerator for at least 30 minutes and as long as 3-4 days in the refrigerator. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ Saving room for dessert says

    Oh yes – tomato season is here! Chris posted a champagne vinegar dressing recently and now you posted a great one too. You know I'm buying some this weekend. I bet this would be good with some whole wheat pasta thrown in too. Delicious alone or with add-ins. A great recipe!

  2. Lynn says

    WOW! These little tomatoes were sooooooo good! Absolutely delicious flavour! I am making a charcuterie board for a cocktail party soon and these little lovelies will definitely play a starring role on my board! This recipe is a real keeper!5 stars