Marinated Tomatoes | Bruschetta Recipe
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.
Servings 5 cups
Calories 70kcal
Ingredients
- 5 c. assorted Grape/Cherry Tomatoes, halved
- 1 tsp Salt
- 1 lg Shallot sliced
- 3 Garlic Cloves, sliced
- 1 c. Olive Oil
- 8 sprigs fresh Thyme
- ⅓ c. White Wine Vinegar
- ½ oz fresh Basil leaves, roughly chopped
- ½ tsp Black Pepper
- Pinch of dried Red Pepper Flakes
- 10 slices Italian Bread
Instructions
- 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.
Nutrition
Serving: 2slices | Calories: 70kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 0.5g | Fiber: 1g | Sugar: 3g | Vitamin C: 4mg
