Marinated Heirloom Tomatoes

 

Becky just planted our herb garden and she threw in a tomato plant so we could enjoy "home grown" later this summer. In the meantime, here is a great way to scratch that August tomato itch. Heirloom tomatoes are spectacular at this time of year. They're readily available at your grocery store. Be sure to buy a bunch of different colors to give this salad the rich, visual punch it deserves. This recipe from Two Cloves Kitchen will yield six salad servings.

INGREDIENTS

For the Marinade

4 cloves of garlic, minced

1 cup extra virgin olive oil

1/2 cup plus 4 teaspoons red wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt (or more to taste)

1/2 teaspoon fresh cracked black pepper (or more to taste)

For the Tomatoes

3 heirloom tomatoes, medium to large and different colors

DIRECTIONS

1. Add all marinade ingredients to a small bowl and whisk until they are emulsified.
2. Slice the tomatoes and layer them in a glass or ceramic baking dish.
3. Pour the marinade over the tomatoes and cover dish with plastic wrap. Move them to the refrigerator and let them marinate for at least 2 hours. Then serve.