Ripe, juicy tomatoes absorb olive oil, pink wine vinegar, onion, garlic, & fresh herbs in Marinated Tomatoes, a zesty summer salad or a versatile facet dish!

We consume ’em sliced, with salt and pepper. On bread with correct mayo for a tomato sandwich. Caprese-style…drizzled with balsamic, layered with sparkling mozzarella, and sprinkled with basil. Roasted. In gazpacho. On pizza. In marinara. In salads. but there can by no means be too many ways to enjoy lawn sparkling tomatoes, so why no longer upload every other recipe to the ol’ repertoire?


Marinated Tomatoes are convenient to throw together with a handful of easy elements. What i like maximum about this recipe, even though, is that now not handiest does the pure, tomato flavor shine thru, however it’s surely better by using the vinegar, aromatics, and herbs.

Every other high-quality thing about this dish is that it’s absolutely customizable. I take place to have lots of large, beefsteak-sized tomatoes right now, so I reduce them into thick slices, lay them in a shallow dish, and pour the marinade over the pinnacle. The large floor location of the slices lets in them to surely take in the deliciousness. if your tomatoes are smaller, but, you can choose to reduce them into wedges. Tiny little cherry or grape tomatoes will be halved.



  • 3 extra-large tomatoes, about 2 pounds
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons finely chopped red onion
  • 1 large clove, or two small cloves garlic, finely minced or crushed
  • 1 tablespoon minced fresh parsley, plus additional for garnish
  • 1 tablespoon minced fresh basil, plus additional for garnish
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste


  1. Cut the tomatoes into 1/2-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.

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