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Rosemary marinated cherry tomatoes

  • 4-6 as lunch
Rosemary marinated cherry tomatoes

Ideal topping for foccacia bread during the summer. Keep in the fridge and let them come to room temperature before serving.


  • about 1 cup olive oil
  • 6 sprigs rosemary
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon black peppercorns
  • 3-4 green chillies
  • 2 punnets cherry tomatoes
  • 125-150 grams feta cheese


  1. Put the oil, rosemary, coriander, peppercorns and chillies into a saucepan and warm - do not boil. Allow to cool.
  2. Pierce the tomatoes with a skewer in 1 or 2 places. Cut the cheese into an even small dice.
  3. Layer cheese and tomatoes in a 1 litre sterilised jar. Pour over the oil. Seal and leave for 2 days in the fridge before serving on warm foccacia bread. Accompany with lemon juice and extra foccacia.

Cooks Tips

- Use within 10 days.

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