Marinated Tomatoes
User Reviews
5
Marinated Tomatoes
Description
This simple recipe uses ripe, firm tomatoes—such as Italian or heirloom varieties—sliced and arranged on a plate. A marinade made of olive oil, red wine vinegar, fresh lemon juice, minced garlic, finely diced red onion, and chopped fresh basil and parsley is whisked together and poured evenly over the tomatoes. The acidic components balance the olive oil's richness, while herbs and garlic add savory and fresh notes.
The marinating process softens the tomatoes slightly while keeping enough bite if consumed within about 8 hours. The flavors blend and develop over time, making this salad refreshing and flavorful. It serves well as a side dish or appetizer, especially during warmer months.
The recipe recommends consuming within a day or two for best texture, as tomatoes become softer with prolonged refrigeration. Red wine vinegar is suggested to avoid overpowering the tomatoes with too strong a vinegar flavor.
Use ripe, firm tomatoes for best texture and flavor.Red wine vinegar is preferred to balance acidity without overwhelming the tomatoes.Marinate tomatoes for at least 2 hours before serving, and consume within 8 hours for optimal texture.Tomatoes can be stored covered in the refrigerator for up to 3 days, noting they soften over time.
Ingredients
- 1 pound tomato ripe
- ½ red onion
- 1 garlic clove
- ¼ cup olive oil
- 2 tablespoon red wine vinegar balsamic vinegar will also work
- ½ lemon juice
- 1 teaspoon basil fresh
- 1 teaspoon parsley fresh
- salt sea salt, to taste
- black pepper freshly ground
Instructions
- Recipe starts with the freshest juiciest tomatoes. Tomatoes from the farmer’s market or your garden is best. You can use any ripe tomato cherry tomato, beefsteak tomato, heirloom tomato or the most common roma tomatoes.
- Cherry tomatoes can be cut into halves or quarters. Heirloom or beefsteak tomatoes can be sliced into ⅓ inch thick slices. I use Italian tomatoes in the recipe.
- Arrange sliced tomatoes on a large plate.
- To make the marinade mix together olive oil, red wine vinegar, lemon juice, fine diced onion, minced garlic, finely chopped basil and parsley, sea salt and freshly cracked pepper to taste in a bowl. Whisk it thoroughly.
- Pour the marinade over sliced tomatoes.
- Spread the marinade evenly.
- Cover and marinate tomatoes at least for 2 hours before serving, toss (flip tomatoes) it occasionally. Tomatoes can be marinated for up to 2 days refrigerated. Longer tomato rest in the refrigerator, softer it will get. Best to consume this salad within 8 hours.
- Serve with your favorite meal.
- All the marinade leftover from the tomatoes can be re-used in soups or stews or can also be drizzled over salad as dressing.
Notes
- Choose the freshest, firm tomatoes, ideally from farmers' markets or gardens.
- Use red wine vinegar to maintain balanced acidity without overpowering the tomatoes.
- Marinate tomatoes for a minimum of 2 hours to ensure flavors are absorbed.
- Consume the salad preferably within 8 hours to retain texture; it can be refrigerated for up to 3 days, but tomatoes will soften with longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 7mg | 0% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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