Caprese Salad Tomatoes (Italian Marinated Tomatoes)
photo by Shawn C
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
If we can eat tomatoes and basil without mozzarella and not miss it, it's a great recipe! I used dried basil and I'm not sure why because I have a garden full of fresh basil...I just spaced on that one I guess. I added a dash of balsamic vinegar and let these sit for about 7 hours so I had plenty of juice...even soaked it up with a baguette.
see 47 more reviews
RECIPE SUBMITTED BY
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.