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Marinated Tomato Recipe

Fresh tomatoes marinated in the following balsamic vinegar and olive oil dressing are a perfect example of how a few simple ingredients can be combined to make something truly memorable. This recipe is quick and easy to prepare; the tomatoes are delicious as is, but add color and flavor to many other dishes,too. They are especially good when drained and layered on sandwiches, adding a wonderful flavor to even the most simple of fillings.

One of the easiest ways to use these Marinated Tomatoes is in a beautiful layered salad; just alternate slices of peeled cucumbers, red onion, and fresh mozzarella cheese with the tomatoes and drizzle dressing over each layer. Garnish with a sprig or two of fresh basil and serve. The tomatoes may also be added to tossed and pasta salads; the leftover marinade makes a delectable salad dressing.

When combined in a blender, the vinegar and oil stay together and don't separate; if a blender or food processor isn’t available, it is perfectly acceptable to whisk the dressing ingredients together in a bowl. A food processor makes quick work of slicing the tomatoes, but they can also be sliced by hand in just a few minutes.

The tomatoes may be prepared 1 day ahead and refrigerated until serving time.

Marinated Tomatoes


”” Marinade
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried basil

12 Roma tomatoes, thinly sliced

Measure the balsamic vinegar, olive oil, salt, pepper, and basil in a blender or food processor. Process for a minute or two until well mixed. Pour the mixture over the tomatoes. Cover and refrigerate. Let marinate at least 1 hour or up to 24 hours.

Amount Per Serving
Calories 69 Calories from Fat 57
Percent Total Calories From:
Fat 83% Protein 2% Carb. 15%

Nutrient Amount per Serving

Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 63 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Vitamin A 6% Vitamin C 21% Calcium 0% Iron 1%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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