Ingredients
- Ripe Tomatoes, various sizes and colors: 2 pounds
- Extra Virgin Olive Oil: 1/4 cup
- Balsamic Vinegar: 2 tablespoons
- Fresh Basil Leaves, chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Red Onion, thinly sliced: 1/4 cup
- Dried Oregano: 1 teaspoon
- Salt and freshly ground Black Pepper: to taste
Instructions
- Step 1: Wash and core the tomatoes. Depending on their size, slice cherry tomatoes in half, larger tomatoes into wedges, and medium tomatoes into slices about 1/4 inch thick.
- Step 2: In a large bowl, combine the sliced tomatoes, thinly sliced red onion, and minced garlic.
- Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- Step 4: Pour the vinaigrette over the tomatoes and onions, and gently toss to coat evenly.
- Step 5: Stir in the chopped fresh basil.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. Stir gently before serving.
Notes
- Store leftover marinated tomatoes in an airtight container in the refrigerator for up to 3 days; the flavors will continue to develop.
- These tomatoes are best served cold, so no reheating is needed!
- Spoon the marinated tomatoes and their flavorful juices over grilled chicken or fish for a simple and delicious summer meal.
- For the best flavor, use high-quality balsamic vinegar and extra virgin olive oil; the difference is truly noticeable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American