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Rachel’s FAVORITE Marinated Tomatoes
Have you ever picked a beautifully ripe tomato out of the garden wiped it off and put salt on it and eaten it warm?
As a young girl, I’d often take the salt shaker out to the garden and enjoy a full belly of fresh-from-the-vine, still warm from the sun, tomatoes.
What wonderful memories of Summertime!
This year we have a plethora of garden tomatoes planted, including lots of heirloom tomatoes, so that our children can enjoy those same experiences.
Any tomatoes left on the vines will be made into this EXTREMELY SIMPLE, but don’t let it fool you, *COMPLETELY DELICIOUS*, perfectly Marinated Tomato Salad.
If you didn’t plant your own this year, the Farmer’s Market’s are also a great place to grab some vine-ripened local tomatoes.
Make this ahead of time for your BBQ’S and get-togethers!
Make SURE that you actually love the taste of the olive oil that you use for fresh salads such as this because they will come out tasting very much like the oil you use (each oil has its own unique flavor).
- 1.5 lbs vine-ripened tomatoes
- 1 small red onion, diced very small
- a large handful of fresh basil leaves, finely chopped
- a large handful of fresh parsley leaves, finely chopped
- 4 fresh garlic cloves, minced
- ¼ cup olive oil
- 1 Tbsp red wine vinegar, or apple cider vinegar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp raw honey
- sea salt and freshly ground pepper, to taste
Carefully cut your tomatoes into 1/3-inch thick slices. A good mandolin will slice them evenly, but a sharp knife works too.
Arrange them nicely onto a large rimmed platter or in a large serving dish.
Lightly season with sea salt and pepper to your personal taste.
In a small mixing bowl combine all of your marinade ingredients and whisk together really well.
Drizzle or spoon your fresh marinade equally over your sliced tomatoes as shown.
Cover and refrigerate to allow the flavors to blend and develop.
Can be refrigerated for 1 hour up to overnight. Best eaten within a few hours though.