Marinated Cherry Tomatoes


  • 1 teaspoon fresh thyme or lemon-thyme leaves
  • ½ teaspoon coarse sea salt
  • pinch of unrefined sugar
  • good pinch freshly ground black pepper
  • 1 or 2 cloves garlic, peeled and chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 100 mls (4 oz) extra-virgin olive oil
  • 500 g (1 lb) cherry tomatoes, red and yellow, if available
  • fresh basil leaves


In a mortar pound together the dry ingredients, including the garlic and lemon zest. Gradually add the lemon juice and olive oil, and pour over the tomatoes in a bowl; the tomatoes should have their stalks removed.

Leave for a few hours, or overnight. Before serving, stir in some shredded basil.