2018 is officially the year of the tomato. Scrolling through your IG, you’ve probably seen countless photos of perfect tomato slices with just a pinch of salt, because yes, summer tomatoes are great and require very little to make them shine. But I’m here with a proposal: enhance something that’s already good to make it even better.
So, I bring you the best ever Marinated Tomato recipe. Summer tomato traditionalists may say, it’s a sin to douse your already perfect tomatoes in EVOO, balsamic, garlic, herbs, and the secret ingredient: chopped sundried tomatoes. I say, it’s a sin not to.
Seriously, this stuff is addicting. It’s garlicky, herby, and a little punchy, and the flavors continue to intensify over time so it only gets better.
This versatile summer snack is fantastic straight from the bowl, but can also be transformed in countless ways:
- Bruschetta: Pile marinated tomatoes high on top of toasted crusty bread or crostini. Use extra bread to soak up all of that oily sauce.
- Summer Pizza: Grill a piece of flatbread or pizza dough, and top with the marinated tomatoes, ricotta salata, crisped salami picante, and fresh basil for a light, summery ‘za.
- Caprese Salad: Mix in torn mozzarella and allow to marinate. Back in my cheese eating days, Armenian string cheese was my favorite for this recipe, but any mozzarella works.
- Tomato and Cucumber Salad: A lightened up version of the Caprese, cukes have never tasted better than when they take on this vinegary and garlicky marinade.
This easy Marinated Tomato recipe is the perfect, versatile summer snack. Eat as-is, make bruschetta, or add to salads.
- 1 lb tomatoes, chopped cherry tomatoes work well, but any tomato will do as long as its chopped in small, uniform pieces
- 1 tbsp sundried tomatoes packed in oil, chopped
- 1-2 cloves garlic, finely chopped I have also made this recipe without garlic by increasing the balsamic and crushed red pepper
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp kosher salt
- ground pepper to taste
- 1/2 tsp crushed red pepper
- 6 large basil leaves, roughly chopped, plus more for garnish
Combine all ingredients in a large, lidded bowl. Shake well to combine.
Let the mixture sit for at least 15 minutes to allow the flavors to meld, then taste and adjust seasoning.
The flavors will continue to marinate and intensify, so it is best to make this mixture up to a day in advance and store in an air-tight container in the refrigerator.
Serve as-is, or with bread or crostini as bruschetta.