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.
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%