marinated tomatoes that I've been making for a few years now, these tangy, slightly sweet tomatoes are lighter and not quite as sweet as the original. These tomatoes are unbelievably flavorful; I couldn't resist snacking on them while they were marinating on the counter.
I've used just about every variety of tomato to make this recipe. Beefsteak, roma, campari, cherry, sugar plum, and grape tomatoes all work very well in this combination. Garden fresh tomatoes are always best and thanks to the generosity of our friends, I've been blessed with some already this summer. (Thanks again, Jill!) In lieu of a garden or friends who garden, use whichever variety of tomato is at your fingertips.
These tomatoes are delicious on their own as a side dish. I have also made two different salads with them this week and I will be sharing those recipes tomorrow.
1 lb ripe tomatoes, cut bite size (simply cut cherry and grape tomatoes in half)
1/4 cup olive oil
2 tablespoons champagne vinegar, white balsamic works as well
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
1 clove garlic
4 extra large basil leaves, or about 8 average size leaves, sliced very thin
In a medium size bowl with a lid, stir together the olive oil, vinegar, sugar, salt and garlic. Add the tomatoes and basil and toss to coat. Cover with lid and let the tomato mixture rest and marinate at room temperature or in the refrigerator for at least 30 minutes and as long as 3-4 days in the refrigerator. Enjoy!
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