balsamic vinegar for drizzling(start with a little then add extra to taste)
salt and pepperto taste
fresh basil for topping(optional + delicoius!)
Cut Roma/plum tomatoes in half lengthwise then slice each half horizontally. Cut into wedges. Combine with sliced onion.
Using the flat side of your knife, smash a clove of peeled garlic and mince into a paste. Season with a pinch of salt and add to a bowl with your veggies.
Add olive oil, vinegar, lemon juice, Italian seasoning, freshly cracked black pepper, and fresh basil if you have some handy! Mix to coat the tomatoes and allow to sit at room temperature for 30-60 minutes, stirring occasionally. The longer it sits the more intense the flavors will be.
Enjoy at room temperature via your favorite method (see notes for ideas) after adding/adjusting salt and pepper to taste.
These marinated tomatoes positively fantastic as a salad topping that doubles as a dressing too! Pair with leafy greens, homemade croutons, and all your favorite mix-ins. It's also amazing bruschetta-style on toasted crostini or crusty bread as an appetizer and goes great on top of avocado toast too! You an even use it as part of a Caprese salad with mozzarella and basil! The possibilities are endless. Enjoy!We always finish ours within 1-2 days (I make it often so typically make what we will eat within two days) and store any leftovers in the fridge. To enjoy from the fridge, simply bring back to room temperature first and then dive in via your favorite method!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!