Info
- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
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Marinated Tomatoes
Cookbook
Julie Kahler of Kahler’s Plant World in York Haven, Pennsylvania, shows her love of all things growing with the perfect collection of herbs, flowers, and plants. Julie exhibits at the Farm Show open-air farmers’ market each Tuesday and Friday from spring through late fall. With her kind and friendly manner, Julie gently helps customers who are new to herb gardening choose their basics. Displayed for easy shopping, Julie’s selection allows her buyers to incorporate hard-to-find flowers and herbs with the standards every cook’s garden should have. Experiment with a new herb or two each year. Julie’s selection and great advice will help you create the herb garden of your dreams.
Yield : Serves 4 to 6
Ingredients
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 3 beefsteak tomatoes, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons chopped fresh basil
- Shaved asiago cheese
Directions
Combine the olive oil, red wine vinegar and balsamic vinegar in a bowl and whisk until emulsified. Add the salt and pepper and whisk to mix well.
Arrange the tomatoes in a 9×13-inch dish. Sprinkle with the garlic and basil. Pour the vinegar mixture evenly over the top. Marinate in the refrigerator for 12 hours. Top with asiago cheese.
© 2009 Julie Sullivan
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and does not include shaved Asiago cheese.
100 kcal
1 % daily value
20 % daily value
1 % daily value
227 mg
12 mg
1 g
3 g
1 g
4 g
0 mg
103 mg
1 g
9 g
2 % daily value
