We’re talking tomatoes today. Not just any tomatoes, but Italian Marinated Tomatoes. I know!!
I love this recipe because it’s simple, flavorful, and so pretty.
Ya know what else is pretty?
THIS. Best Bloody Mary that I’ve ever had. THE BEST. One of my very best friend’s, Ashley, got married this past weekend in Milwaukee and we lunched at Wicked Hop on Saturday before her big day, and THESE were everywhere. I am not kidding you…everyone in the restaurant had one. That stringy stuff on top is cheese and we all know Wisconsin knows how to make their cheese.
Oh, and I couldn’t just have one Bloody Mary while I was in Milwaukee…
So I got another from Sobleman’s Pub. This one came with fried jalapeno cheese balls wrapped in bacon. It was insane. INSANE. Truthfully, I liked the Bloody Mary from Wicked Hop better, but if I’m in Milwaukee again, I wouldn’t be upset if we stopped by Sobleman’s again…plus they have amazing cheeseburgers.
Ok, now onto another tomato dish…something a little less “insane,” but still ridiculously delicious.
Tomatoes are so in right now – they’re plump, bright red (or yellow or green or a mix of all those colors), sweet, and so dang pretty. I can’t help but buy them by the carton at Mariano’s.
Don’t get mad, but I don’t really even like tomatoes. You will never find me just popping a tomato into my mouth and truly enjoying it. Now…if they are marinated in olive oil, balsamic vinegar, garlic, salt, pepper, basil, and parsley? Sure…I’ll have a few…or more.
I love all things tomato though…tomato sauce, Bloody Mary’s (obvi), tomatoes on sandwiches, in salads, ketchup (lots and lots of it). I know. I’m weird.
But again, they’re just so gorgeous right now. I have to buy them all and eat them all. And this recipe? So simple to make, so fresh, so flavorful, and it’s very good for you and by good, I mean healthy. It will only last a few days in the refrigerator, but trust me, you will eat them all before those few days are up.
Now, hurry and buy as many as you can!
- 2 cartons tomatoes (grape or cherry)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced
- Shredded Parmesan Cheese
- In a bowl, whisk together all of the ingredients except the tomatoes and Parmesan cheese. Taste for seasoning.
- Add tomatoes and gently stir. Cover and chill in refrigerator for 30 minutes before eating. Garnish with Parmesan Cheese.