Marinated Tomatoes

These marinated tomatoes make a fantastic side dish for summertime cook-outs, picnics, and potlucks.

Course Side Dish

Cuisine American

Keyword balsamic tomatoes, tomato salad

Prep Time 20

Cook Time 0

Refrigerate 2

Total Time 2 20

Servings

Calories 109kcal

Author Elizabeth

Ingredients

¼ cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 Large Garlic Clove grated or finely minced
1 teaspoon Salt
½ teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1¼ -1½ pounds Ripe Tomatoes cut into bite sized pieces (4-5 medium tomatoes)
¼ cup White or Yellow Onions sliced paper thin
1 tablespoon Chopped Parsley plus extra for garnish - optional

Instructions

Make the balsamic marinade

Add the grated garlic, balsamic vinegar, olive oil, salt, Italian seasoning, and black pepper to a bowl, small jar, or other container with a tight-fitting lid.
Stir vigorously with a small whisk or fork or cover the jar and shake vigorously until combined. Shake it well again before using.

Prepare the tomatoes

Place the cut tomatoes in a large baking dish or large shallow bowl that is large enough to arrange them in one layer.
Add the sliced onions and the parsley to the tomatoes.
Pour the marinade over the tomatoes. Toss the mixture gently to combine the ingredients. Use a silicone/rubber spatula (if available) to prevent them from tearing.
Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least two hours.
Taste the tomatoes and add salt, if needed. As a reference, we did not add extra to ours.

Notes

We used vine red tomatoes and cut them into 8 pieces. First quarter the tomato, then cut each quarter in half. If using cherry or grape tomatoes cut them in half.

Nutrition