Quick and simple marinated tomatoes recipe! This homemade marinated fresh tomatoes which also doubles as a salad and a perfect appetizer is juicy and sweet. It is great with burgers, grilled chicken, fish, sandwiches, tacos or an accompaniment on your cheese platter.
Wash the tomatoes, drain then leave to air dry. If time is of the essence, pat the tomatoes dry with a kitchen paper or towel.
Cut the tomatoes into halves or quarters. If using medium or large sizes then cut into about a quarter of an inch. Then transfer to a bowl.
Add chopped garlic, olive oil, balsamic vinegar, chopped basil, salt and black pepper to the tomatoes and mix to combine.
Serve immediately or cover with a cling film/ plastic bag and place in the fridge for about 2 to hours for the flavours to develop.
FAQs Can I make this ahead of time? Yes, marinated tomatoes can be made 24 hours in advance and it stores pretty well too. For best result, bring it out of the fridge a few hours before use so that the oil can come to room temperature. Oftentimes, uncooked oil like olive oil congeals in the fridge.How long can I store it?It will stay good in the fridge in an airtight container for up to 3 days. Leftovers can be tossed into salads such as tuna salad or Italian pasta salad, you can even use it in omelets.I don’t like balsamic vinegar, what can I substitute it for. If you do not like balsamic vinegar then you can substitute it with fresh lemon or lime juice.