Ingredients
Scale
- 4 ripe tomatoes, firm
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1/2 cup fresh basil leaves, chopped
- sea salt, to taste
- black pepper, to taste
Instructions
- Gather all your ingredients on the counter.
- Rinse your ripe tomatoes under cool water and pat them dry with a clean towel.
- Using a sharp knife, slice each tomato into thick wedges or rounds—about half an inch thick works well.
- In a large mixing bowl, whisk together ¼ cup extra virgin olive oil, ¼ cup balsamic vinegar, minced garlic from two cloves, and a pinch of sea salt and black pepper.
- Gently toss the sliced tomatoes in the marinade until they are thoroughly coated.
- Chop up about half a cup of fresh basil leaves and fold them into the marinated tomatoes.
- Cover your bowl with plastic wrap or transfer everything into an airtight container.
- Refrigerate for at least an hour.
Notes
Store marinated tomatoes in airtight containers.
Enjoy cold; no reheating needed.
Serve with fresh basil and mozzarella.
Use ripe tomatoes for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Marinate
Nutrition
- Calories: 50 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg