Marinated Italian Tomatoes

Cherry tomatoes are halved and marinated in a sweet and savoury blend of olive oil, vinegar, honey, and Italian seasoning. Topped with fresh basil leaves, these Marinated Italian Tomatoes make a delicious side dish, salad, or a topping for a grilled baguette.

To be perfectly honest, I don’t remember much about my younger years. But, it seems I can remember everything about my early teen years. That is when I had my first taste of a locally grown, fresh tomato. Growing up in Newfoundland in the 80s, our tomatoes were always purchased from a grocery store, never a market, and they were definitely imported. But, when we moved to Ontario, my parents rented a three-story home in a quadplex. We were at the back of the building, facing a large, open field.

I remember catching fireflies in glass jars there. That was where I bought my first computer. It was a Commodore 64 that I bought second-hand for one hundred dollars. It was also where I learned to sew and craft. And, it was where I fell in love with a girl named Brenda. She never knew how much I loved her and I never got to tell her. The main reason for that was because she was a character on 90210.

Get to the point, Edna! Yes, I know – locally grown tomatoes! At the front of the building was a family that we got to know quite well. Along with the mom and dad, there were three little girls. My brother and I would babysit sometimes to help the mom out. The dad used to go away to work and would only be at home on the weekends. So, we would sit with the kids while the mom ran errands.

The mom loved tomatoes and her kids loved to eat Toasted Tomato Sandwiches. That was my first introduction to locally grown, summer fresh tomatoes. They were delicious! Thirty-five years later, I still look forward to Ontario summers when I can source the freshest, ripest, reddest tomatoes!

SUMMER FRESH TOMATOES

If you’re thinking about making Marinated Italian Tomatoes at all, you must have some summer fresh tomatoes on hand, right? The whole concept of a simple recipe like this is about combining fresh tomatoes with a few basic ingredients. I have used cherry tomatoes, however, any tomato will do, but I think the best tomatoes are the ones with more meatiness.

When a tomato is described as being meatier, it simply means that the ratio of tomato flesh to the seeds and pulp mixture is higher. A good example of this is the beefsteak tomato. They are quite large and the walls of the tomato are thick and sturdy. They’re most often found on sandwiches for this reason.

For me, personally, I prefer the roma tomato. In my opinion, this variety has the best flavour, and most certainly, the best colour. A perfectly ripe roma tomato has a deep red colour and just pops in contrast to other recipe ingredients. I use the roma tomato almost exclusively in my recipes. Tomatoes on the vine are perfect for this recipe too! For the sake of simplicity and ease, I’m using cherry tomatoes so that I don’t have to chop too much. I just sliced them in half and they were ready to marinate.

CHERRY TOMATOES

As I said, all tomatoes will work in this dish. My favourite type of tomatoes are the tomatoes on the vine. I think they taste sweeter than other local tomatoes. If I’m simmering a sauce all day, or if I’m canning with tomatoes, I always use roma tomatoes. They have thicker walls and less pulp/water content.

For this recipe, it’s not that the larger tomatoes will not work, it’s just that they won’t give you the same effect. You should use grape or cherry tomatoes. Just give them a good wash and cut them in half from the stem to the base.

Since there are very few ingredients, try to use tomatoes that are super fresh and bright red. A bright red tomato is the best way to be sure it’s perfectly ripe. It should have a good weight to it and it should smell like a tomato. Cherry tomatoes can be found in red, orange, and even pink and black. (Not really black in colour, more burgundy, but they’re called black cherry tomatoes.) Oftentimes, I see pint containers of small heirloom tomatoes – yellow, red, orange, green – heirloom tomatoes would be gorgeous! I used all red, but any colour will work just fine.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Tomatoes – You can use any small tomato in this recipe, like grape or cherry tomatoes.
• Olive Oil – Use good olive oil, one that you can dip your finger into and like the taste of all on its own.
• Champagne Vinegar – The acidity helps to regulate and balance the olive oil. You can substitute with rice vinegar or cider vinegar.
• Italian Seasoning – There are many differing Italian seasoning blends out there. Use the one you’re most comfortable with. I have a great homemade Italian Seasoning Blend if you want to make up your own.
• Garlic – Whenever possible, always use fresh garlic – especially when you are cooking with fresh ingredients like you are in this recipe.
• Salt & Ground Black Pepper
• Honey – This will add a bit of sweetness and a gorgeous shine. Because honey is thick, it’s also a great ingredient to suspend seasonings into as well.
• Fresh Basil – Roughly chop it and add it to the tomatoes for freshness and lots of traditional flavour.

HOW TO MAKE MARINATED ITALIAN TOMATOES

Wash the tomatoes well under cold running water. Lay the washed tomatoes onto a clean kitchen towel or a double layer of paper towels. Roll the tomatoes gently to dry them. The goal is to eliminate any water from the washing. Once the tomatoes are dried, cut each tomato in half from the stem to the base. This will allow the marinade mixture to permeate the tomato, while allowing the pulp and seeds to mix with the marinating mixture, creating a more flavourful dish.

Set the tomatoes into a bowl and set them aside. Next, add the olive oil, vinegar, Italian seasoning, minced garlic, salt, ground black pepper, and honey into a small mixing bowl. Use a whisk to combine the marinating mixture. Pour over the tomatoes and use a spatula to toss until well combined and coated. Transfer to a food-safe container with a tight-fitting lid and refrigerate for two hours.

Tomatoes can be marinated two days in advance. The longer they sit, the better they will taste. However, I would not consider leaving them longer than two days, as the acid in the vinegar will start to break the tomato down. When ready to serve, transfer to a platter, drizzle with fresh olive oil, and top with fresh basil leaves.

PUTTING MARINATED TOMATOES TO GOOD USE

As previously mentioned, Marinated Italian Tomatoes can be eaten as a salad – or even as a topping on a green salad – or as a side dish. I love to spoon them and the marinating juice onto grilled, thinly sliced bread. A good sprinkling of parmesan on top and I can make a full meal of it! Once you have the tomatoes on hand, you can do a number of things with them, meaning that you can use them as an ingredient in other recipes.

They are wonderful tossed into a salad. They are delicious when dotted onto a piping hot pizza. Stuff them into sandwiches, especially pressed sandwiches! If you cook some pasta, drain it well and rinse it under cold water, you can toss it with these tomatoes to make a delicious summer-fresh pasta salad.

If you’re hosting a backyard BBQ, try grilling seasoned chicken breasts and topping them with your marinated tomatoes. Or, maybe you’re not in your backyard for dinner. Maybe you’re inside and you might be serving baked potatoes. Be sure to top them with these tomatoes – absolutely delicious!