These marinated tomatoes make a fantastic side dish for summertime cook-outs and busy weeknights. In this recipe, plum tomatoes and paper-thin sliced onions are marinated in a balsamic vinegar dressing.
- 1½ pounds Plum Tomatoes about 6 good sized tomatoes, cut into bite sized pieces
- ¼ cup White Onions sliced paper thin
- ¼ teaspoon Garlic grated of finely minced
- ¼ cup Balsamic Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
Make the balsamic vinegar marinade
Add the grated garlic, balsamic vinegar, olive oil, salt, oregano and black pepper to a small jar or other container with a tight fitting lid.
Cover the jar and shake vigorously until the balsamic marinade is well combined.
Pour the dressing over the tomatoes and onions. Toss everything together gently until all of the ingredients are coated and combined.
Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least one hour, and up to overnight.
Taste the tomatoes and add salt, if desired.
Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 396mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 0.5mg