Prep 10 mins
Cook 0 mins
Another secret from my Italian brother-in-law. This is a great addition to steak!
- 5 roma tomatoes (washed and sliced thin or thick to your preference)
- 1 -2 garlic clove, minced (use fresh!)
- 1⁄4 cup extra virgin olive oil (or a little less)
- 1 teaspoon salt
- 1 teaspoon dried basil (not both!) or 1 teaspoon oregano (not both!)
- 1 lemon, juice of
- Mix all ingredients together and set on counter stirring occasionally.
- The salt will bring out the juice of the tomatoes.
- Taste and add more seasonings to your personal taste.
- You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
- USES: Serve with almost any meal as a side.
- On top of a green salad (no dressing necessary!).
- Use as a topping for bruschetta--just chop tomatoes instead of slicing.
- Use for caprese salad--add sliced buffalo mozzarella and you're done.
- have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
- JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
- OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.
I wish I had planned differently for serving this dish. I was using it as a side to a shrimp/pasta dish but after tasting it as it marinates I would love to have made this the main dish served over pasta! It's fabulous. The flavors all marry together perfectly and accentuate one another. If you like caprese salad...you'll ADORE this! No cheese necessary. These tomatoes in this seasoning do it all. Fresh bread for dipping is a must because I couldn't bear to let this marinade go to waste. I will probably use the leftover marinade to make more of these tomatoes for tomorrow. I'm serving this as a side to grilled shrimp over pasta. Just superb! I highly recommend and will definitely make this weekly from here on out. Thank you for a true winner!
WONDERFUL!! this would be great along some steaks! I tried it with that corned beef recipe and it was a nice combination. I usually don't eat tomatoes- but had some that needed using up. I will definately try these again
A-MAZ-ING! This had an incredible flavor. We served ours over bruschetta with a little shredded mozzarella on top. We recently returned from a trip to Italy, and this rivaled the flavor we sampled there. Fantastic recipe! We ended up skipping desserts for seconds on this!