Cherry Tomato Topping

Photo by Du01b0u01a1ng Nhu00e2n on

This is so easy to make! Add to pasta, on toast, or as a topping for grain bowls! The possibilities are endless!

Makes 450 g (13 oz)


275 g (9 1/2 oz) cherry tomatoes, halved or quartered if large

150 mL (5 fl oz) olive oil

1/2 red onion, finely chopped

2 tbsp sherry vinegar

1 garlic clove, very finely chopped

1 tsp sea salt

1/2 tsp freshly ground black pepper


Gently toss all of the ingredients together in a bowl. Store in an airtight jar in the refrigerator for up to 2-3 days.

Photo by cottonbro on


“Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt, and More” Anna Shillingham Hampton

3 Comments Add yours

  1. hmkzosimas says:

    I usually cook cherry tomatoes with other ingredients to make pasta sauce

    Liked by 1 person

    1. Yes, that is a great idea Father. I do the same too since I am not a big fan of tomatoes as they are except when cooked down into a marinara sauce. 🙂


  2. Elke Rohanna says:

    Nice post. I learn something new and challenging on blogs I stumbleupon on a daily basis. It’s always exciting to read through articles from other authors and use something from their websites.

    Liked by 1 person

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