Marinated Tomatoes Olive Oil Herbs (Print Version)
# Ingredients:
→ Vegetables
01 -
3 extra-large ripe tomatoes (approximately 900 grams), sliced into 1.25 cm thick rounds
→ Marinade
02 -
80 ml extra-virgin olive oil
03 -
60 ml red wine vinegar
04 -
2 tablespoons (20 grams) finely chopped red onion
05 -
1 large garlic clove, minced (or 2 small cloves)
06 -
1 tablespoon finely minced fresh parsley, plus extra for garnish
07 -
1 tablespoon finely minced fresh basil, plus extra for garnish
08 -
1 teaspoon salt
09 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Slice tomatoes into 1.25 cm thick rounds and arrange in a single layer in a large, shallow dish.
02 -
Combine olive oil, red wine vinegar, chopped red onion, minced garlic, parsley, basil, salt, and black pepper in a jar with a tight-sealing lid. Shake vigorously until blended.
03 -
Pour the marinade evenly over the tomato slices. Cover the dish and allow tomatoes to marinate for 2 to 3 hours at room temperature or refrigerate for 12 to 24 hours for deeper flavor.
04 -
If chilled, bring marinated tomatoes to room temperature before serving. Transfer to individual serving plates, spoon marinade juices over top, and garnish with additional fresh herbs if desired.
# Notes:
01 -
Dried herbs are more concentrated than fresh; substitute 1 teaspoon dried parsley and 1 teaspoon dried basil if needed. Alternate fresh herbs, such as chives or oregano, may be used for a different flavor profile.