Garden fresh Marinated Tomatoes are marinated in fresh herbs, garlic, red onion, olive oil, and lemon juice. They soak up all the amazing flavor to make the best tomato side dish!
Tis’ the season for tomatoes! Heirloom tomatoes are hands down my absolute favorite. I love them straight from the vine with a little salt when I am in a hurry. But I could just live off these marinated tomatoes. This dish makes my taste buds sing! I can not get enough of summer’s big red juicy tomatoes!
So I’ve been living on side dishes, mainly cause I loved summer side dishes but also because I wanted to bring them to the blog during the correct season! I’ve been eating so much 🤣 it’s really been contradictory in trying to drop the rest of this postpartum weight. However the job requires food, REALLY DAMN GOOD FOOD, and I’m here for it!! Not to mention, but this is a really healthy side dish!
These marinated tomatoes can go with any dinner or lunch. I use them on top of green salad with the juices and there is no need for additional dressing. You can use these in between your favorite slices of bread for a delicious tomato sandwich, or with my favorite some fresh mozzerla or burrata cheese.
The ingredients for the marinated tomatoes are fresh which make this dish just incredible.
- heirloom tomatoes
- cup olive oil
- red wine vinegar
- red onion
- garlic cloves
- fresh parsley
- fresh basil
- lemon juice
- Salt & Pepper
How to make marinated tomatoes
This dish is very simple to make and actually doesn’t require a long marination time to get the full flavor. The juices in this salad make an incredible salad dressing too.
Start by slicing your tomatoes into ⅓ inch thick slices. Any variety of tomatoes will work, if you can get an heirloom I highly recommend them. Arrange the slices on a large plate. Next, make the marinade by combining the olive oil, lemon juice, basil, parsley, garlic red onion, red wine vinegar, salt, and pepper into a jar with a lid and shake to combine. Pour the marinade over the tomatoes and let marinate for 15 minutes to overnight. They are best if consumed within 5 hours, the longer you let them marinate the softer they will get.
More Recipes to check out:
- Easy Shrimp Ceviche
- Peach, Corn & Burrata Salad
- Fresh Tomato and Burrata Salad with Pesto
- Cilantro Chimichurri Chicken
- Roasted Red Pepper & Spinach Egg Cups
- 5 heirloom tomatoes
- 1/3 cup olive oil
- 1/5 cup red wine vinegar
- 3 tbsp red onion, chopped
- 2 garlic cloves, minced
- 1 tbsp parsley, chopped
- 2 tbsp basil, chopped
- 1 tbsp lemon juice
- Salt & Pepper to taste
- Slice your tomatoes into 1/3 inch slices and arrange them on a large plate and sprinkle with salt and pepper.
- Make the marinade by combining the olive oil, lemon juice, basil, parsley, garlic red onion, red wine vinegar, salt, and pepper into a jar with a lid and shake to combine.
- Pour the marinade over the tomatoes and let marinate for 15 minutes to overnight. They are best if consumed within 5 hours, the longer you let them marinate the softer they will get.
Amount Per Serving: Calories: 131Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 57mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g