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Missy's Marinated Tomatoes
I first made this when my daughter was trying to get me into meal prepping. I was skeptical—tomatoes with something? That's just a salad. Then I tasted one out of the jar after three days, and it had that bright tangy punch you only get when acid has time to work its magic.
Ingredients
Method
- Slice tomatoes into ½-inch thick rounds using a chef's knife or mandoline. If your tomatoes are especially juicy, you can also slice them into wedges for more surface area.
- Layer the tomato slices in a shallow dish (a glass pie plate works perfectly), arranging them slightly overlapping so they nest together nicely.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until combined.
- Pour the marinade evenly over the tomatoes. Use tongs or your hands to gently turn the slices so both sides get coated.
- Scatter the torn basil leaves and oregano on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer they sit, the more flavorful they become—the garlic mellows out and becomes sweet rather than sharp.
Nutrition
Notes
The trick is getting the tomatoes thin enough that they absorb the marinade but thick enough that they hold their shape. I use my mandoline for this—it takes less than two minutes—and then let them sit in the olive oil, vinegar, and garlic mixture for at least four hours. If you're impatient like I used to be, you can eat them right away, but patience pays off here.
I keep a jar of these in my fridge year-round. They're great on sandwiches, stirred into pasta, or just eaten by the handful with some good crusty bread. The olive oil from the marinade makes a lovely drizzle over roasted vegetables too.
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