Garden-fresh tomatoes get an easy marinade, making them a delicious summer salad or perfect Bruschetta topping! Can be made in advance & stored in fridge for up to 2 weeks.
Combine first 2 ingredients in a large bowl. Let stand 30 minutes.
Place oil in medium pan over medium heat & sauté shallot & garlic for 6 minutes. Remove from heat & add thyme sprigs. Allow to cool completely.
Combine vinegar & next 3 ingredients. Pour over tomatoes. Once cooled, add oil mixture. Cover & refrigerate at least 1 hour, or up to 2 weeks in a glass container in the fridge.
Serve alone as a summer salad or top toasted Italian Bread slices to make Bruschetta.
Notes
If storing in the fridge, top off jar(s) with extra oil (up to 1/2 c. add'l) to ensure the tomatoes are covered.