Balsamic Marinated Tomatoes
Christian Rasmus
Balsamic Marinated Tomatoes is a sweet and tangy bruschetta-style dish that can be served with toast, chips, or on its own!
Prep Time 10 minutes mins
Resting Time 4 hours hrs
Course Appetizer, Snack
Cuisine Italian
- 2 pints cherry tomatoes, halved or quartered, depending on size
- 1/4 cup extra virgin olive oil (the good stuff!)
- 1/4 cup aged balsamic vinegar
- 1/2 cup freshly chopped basil
- 2 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- Rustic gluten-free bread, sliced and toasted
Begin by halving your tomatoes and adding them to a bowl with a lid. If you don’t have a lid, get some plastic wrap ready.
Add the olive oil, balsamic, basil, garlic, salt, and pepper. Mix everything together very well so that the tomatoes are coated in the dressing.
Cover with the lid and place in the fridge for a minimum of 4 hours, but overnight is best.
Spoon some of the marinated tomatoes on your plate. Top with fresh mozzarella or vegan cheese, if desired.
When ready to serve, toast your bread. Spoon some of the marinated tomatoes over the crusty bread. Top with fresh mozzarella or vegan cheese, if desired.
Store the marinated tomatoes for up to 3 days in the fridge. Add to breakfast scrambles, or anything you like!
Here's the knifes we used for this recipe!
Keyword Balsamic Marinated Tomatoes