Marinated Tomatoes

These marinated tomato slices are dressed with garlic, parsley, oregano, white balsamic vinegar, and extra-virgin olive oil. After a 15-minute rest, the tomato juices combine with the marinade to create a light no-cook side dish.

Recipe Developer-Estefania

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Prep Time 5

Total Time 20

Ingredients

▢ 3 medium ripe tomatoes
▢ ¼ teaspoon salt
▢ ⅛ teaspoon black pepper
▢ 2 cloves garlic minced
▢ 3 tablespoon chopped fresh parsley
▢ 1 tablespoon white balsamic vinegar
▢ 2 tablespoon extra virgin olive oil
▢ ¼ teaspoon dried oregano

Instructions

Wash 3 medium ripe tomatoes thoroughly, slice them into thin rounds, and place the slices in a shallow dish. Sprinkle the tomatoes with ¼ tsp salt and ⅛ tsp black pepper.
In a small bowl, combine 2 cloves garlic , minced, 3 tbsp chopped fresh parsley, 1 tbsp white balsamic vinegar, and 2 tbsp extra virgin olive oil. Stir the marinade until fully blended.
Pour the marinade evenly over the tomatoes, making sure each slice is well coated, then sprinkle ¼ tsp dried oregano over the top.
Let the marinated tomatoes rest at room temperature for at least 15 minutes. Spoon some of the juices from the bottom of the dish over the slices before serving.

Notes

Choose Ripe but Firm Tomatoes: I look for medium tomatoes with a deep red color and a little give. Very soft tomatoes can lose their shape after slicing.

Slice Them Evenly: Even slices soften at the same rate and absorb the marinade more consistently, so every serving has a similar texture.

Distribute the Herbs and Garlic: I stir the marinade well before spooning it over the tomatoes so the parsley and garlic do not remain at the bottom of the bowl.

Keep the Tomato Juices: As the tomatoes rest, their juices mix with the vinegar and olive oil. I spoon this dressing back over the slices before serving.

Nutrition