Cherry tomatoes with olives and capers are a true summer must-have! Their Mediterranean flavor, so delightful and tempting, and their versatility in the kitchen make them perfect for a summer appetizer or a dinner under the stars. Cherry tomatoes with olives and capers are delicious as they are, served fresh to season a frisella, and delightful when cooked in a pan to create a quick sauce to be enjoyed with perfectly al dente spaghetti.
They are so delicious because our recipe is unique
Cherry tomatoes with olives and capers are a true specialty of the Di Tuccio family. The original recipe calls for combining our freshly picked juicy cherry tomatoes with olives, capers, extra virgin olive oil, chili pepper, basil, white balsamic vinegar, garlic, oregano, and marjoram. All the ingredients are organically grown and contribute their characteristic flavors, making this preserve truly unique. In particular, the green olives cultivated in our fields are loved for their rich and distinct taste, and they stand out on the palate with their fleshy and juicy texture.
Perfect for summer
Summer is a crucial time for our tomatoes. It is during these months that they are harvested, and our goal is to preserve all the flavors of sunny days in a jar. Cherry tomatoes with olives and capers lend themselves to various summer recipes. Their Mediterranean taste is perfect for creating pasta dishes and main courses dedicated to the beautiful season. Imagine a salad with feta cheese or a baked fish.
Recipe idea: try it with a fish main course
We suggest using excellent bluefish, such as sea bream, enhanced with cherry tomatoes, olives, and capers. The blend of spices that pairs with the taste of this fish creates a delightful flavor of the sea with various aromatic undertones. This recipe is fresh and tasty. The cherry tomatoes add a touch of sweetness and intensity, making the dish absolutely unforgettable!
Ingredients for preparation
4 sea bream fillets 1 jar of cherry tomatoes with olives and capers 1 tablespoon of extra virgin olive oil Lemon juice, freshly ground black pepper, fresh parsley (as needed)
Preparation instructions
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the fish fillets to the skillet and cook for about 3-4 minutes per side, or until they are golden and cooked to perfection. Remove the fillets from the skillet and set them aside. In the same skillet, add the cherry tomatoes with olives and capers. Cook for about 5 minutes until the tomatoes start to slightly burst and release their juices. Add the lemon juice to the skillet and mix well. Season with salt and pepper according to your taste. Return the fish fillets to the skillet, immersing them in the sauce of cherry tomatoes, olives, and capers. Cook for another 2-3 minutes, allowing the flavors to blend. Transfer the fillets with the sauce to a serving dish. Sprinkle with chopped fresh parsley for garnish.
Pair the fish recipe with Falanghina IGT Puglia
What would a fish main course be without a great white wine? We have no doubts and recommend our Falanghina IGT Puglia, the organic pride of our vineyards made exclusively from 100% Falanghina grapes! Its round and mineral taste, complemented by a refreshing note on the palate, pairs perfectly with the sweetness of cherry tomatoes and the savory flavor of fish. This combination of flavors offers an unparalleled sensory experience and is undoubtedly an excellent way to impress your guests!
