Spice-marinated cherry tomatoes from Vegetarian Times Magazine, November 2014: 40th Anniversary Special (page 30)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grape tomatoes for cherry tomatoes, and white balsamic vinegar for sherry vinegar.

  • kbrooks on May 28, 2025

    Really tasty hors d'oeuvre. Peeling the cherry tomatoes isn't as daunting as it sounds. The skins slip right off the blanched tomatoes and the whole tomatoes make a lovely presentation.

  • Meags on August 28, 2023

    This was really good! Can easily be adapted, altered, etc. I didn't have sherry or white balsamic vinegar, so I used regular balsamic vinegar. Also, not being a glutton for punishment, rather than peeling the cherry tomatoes, I just cut them in half and made as directed.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.