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Marinated Tomatoes

Marinated tomatoes with ripe heirloom slices and sweet cherry tomatoes are coated in a golden herb-and-balsamic vinaigrette. Garlic ribbons, torn basil, and parsley infuse the juice until it turns into an all-purpose dipping sauce.
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Prep Time 15 minutes
marinating 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Mixed tomatoes (heirloom, cherry, beefsteak)
  • 2 lb Mixed tomatoes (heirloom, cherry, beefsteak) Sliced or halved
Garlic
  • 4 cloves Garlic Thinly sliced
Fresh basil leaves
  • 0.25 cup Fresh basil leaves Torn
Fresh parsley
  • 2 tbsp Fresh parsley Chopped
Extra-virgin olive oil
  • 0.25 cup Extra-virgin olive oil
Red wine vinegar
  • 2 tbsp Red wine vinegar
Balsamic vinegar
  • 1 tbsp Balsamic vinegar
Honey
  • 1 tsp Honey
Dried oregano
  • 0.5 tsp Dried oregano
Salt
  • 1 Salt To taste
Cracked black pepper
  • 1 Cracked black pepper To taste

Method
 

Make the marinade
  1. Whisk extra-virgin olive oil, red wine vinegar, balsamic vinegar, honey, and dried oregano until emulsified, then season generously with salt and cracked black pepper to taste.
Assemble and marinate
  1. Slice tomatoes and arrange them in a shallow serving dish so the cut sides face up for maximum juice contact.
  2. Scatter thinly sliced garlic, torn basil leaves, and chopped parsley over the tomatoes to distribute the aromatics throughout.
  3. Pour the marinade over everything and toss gently to coat, leaving some juices pooling at the bottom.
  4. Let marinate at room temperature for at least 1 hour so the tomatoes release juices and absorb the flavors.
Serve
  1. Serve at room temperature with crusty bread for dipping into the flavorful juices.

Notes

Pro tip: marinate in a shallow dish so the vinaigrette fully touches the cut surfaces, then toss once halfway through the hour for even coating. Refrigerate in a covered container up to 2 days; the tomatoes will continue to soften but stay juicy. Freezing is not recommended for fresh tomatoes and basil. For a lighter option, use regular balsamic vinegar plus reduce the honey to 1/2 tsp to lower sugar while keeping the same herb-balsamic profile.