Simplicity at its summer finest – Marinated Tomatoes. Little tomatoes steeped in an olive oil marinade comprised of fresh oregano and parsley; fat garlic cloves; a pinch of heat from dried chilies and some bright acidity courtesy of lemon juice and red wine vinegar.Jump to Recipe
Use grape or cherry tomatoes, or a mixture of both. Different colors are pretty. Don’t use the large tomato varieties: they don’t bode well in the fridge and they will breakdown in the marinade just like they do in a salad or on a sandwich. Small tomatoes such as grape and cherry are robust with thick skin making them perfect for a marinade. They’re as good on day two and three as they are on day one.
Not counting marinating time, this will take you 15 minutes to throw together. The most laborious part is halving the tomatoes. Brow mop please. Don’t be tempted to throw the tomatoes in whole – you need the cut surface to sop up the flavors.
Serve Marinated Tomatoes with grilled meat, fish and chicken, baked feta, as a side salad, with bread for dunking, part of a lunch plate or part of a light dinner. Last night and for lunch today, I enjoyed these tomatoes with some feta, olives, prosciutto, a small piece of ciabatta bread, a few walnuts and a couple of medjool dates. It’s the most perfect lunch washed down with sparkling water. It’s an effortless meal I always look forward to.
Oregano and flat leaf parsley provide the herbaceous element. I avoided basil because of its fragility: having a tendency to blacken as soon as it’s cut. Fresh oregano and parsley are perfect.
There’s probably 60 bazillion tomato recipes, including salads, online and granted I’ve not tried all of them but I’ve tried many and I’ll bet this recipe would stand up and be counted next the best ones. I know that’s talking big but it’s a divine recipe. Really. So it deserves some hype. Simple and rustic as always with lots of flavor and some longevity in the fridge plus several ways to enjoy its deliciousness. Even for those people not so keen on raw tomatoes – I have my hand up, but I’m making this again come the weekend or tomorrow because I don’t think I can wait.
Here are a few links to other tomato recipes you’ll probably enjoy: Roasted Feta and Tomatoes; Cheesy Pesto Bruschetta; Tomato Tarte Tatin; 22 Essential Tomato Recipes You’ll Want to Make and Tomato Bruschetta Salad. There are lots tomato recipes on Fresh Hunger including this Fig and Tomato Chutney that’s one of my faves served with cheese or on a sandwich. What’s your favorite tomato recipe during summer when they’re at their peak? I’d love to know. Cheers, Lovoni xo
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 fat garlic cloves, finely grated use the microplane grater
- 3 tablespoons chopped fresh oregano plus extra leaves or sprigs for garnish, optional
- 3 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon white sugar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 lbs grape or cherry tomatoes of any color, halved
- Combine the oil, juice, vinegar, garlic, oregano, parsley, sugar, red pepper, salt and pepper in a large bowl.
- Add the tomato and toss to combine. Cover and refrigerate for 1 hour or overnight if time permits. The tomatoes are even better the next day and will keep for 2 days like this in the fridge.