Marinated Tomatoes

Today I’m working with Costoluto Genovese tomatoes — an Italian heirloom variety prized for its deep ribbing and rich, tangy flavor. Their unique shape and vibrant taste make them perfect for marinating, though any medium-to-large tomato will work beautifully in this recipe. The marinade enhances their natural sweetness with bright vinegar, fresh herbs, and a touch of garlic, creating a refreshing dish that highlights the best of summer produce.

Wash and dry your tomatoes.

In a medium bowl, combine ¼ cup extra‑virgin olive oil, 3 tablespoons red wine vinegar, 2 cloves of chopped garlic, 2 tablespoons chopped basil leaves, 1 tablespoon chopped parsley leaves, ½ teaspoon salt, ¼ teaspoon cracked pepper, and a pinch of red pepper flakes for optional heat. Whisk until fully blended.

Slice the tomatoes and arrange them in a shallow dish.

Pour the marinade over the sliced tomatoes, gently turning to ensure they are coated on all sides. Cover the dish and refrigerate, allowing the tomatoes to marinate for 30 minutes to 2 hours so the flavors can fully develop.

One of the ways we like to enjoy marinated tomatoes is on a slice of sourdough bread brushed with olive oil and lightly toasted until golden. Spread a generous smear of burrata or fresh mozzarella over the warm bread, then top with the marinated tomatoes. The creamy cheese balances the tangy, garlicky marinade and the sweet, citrusy tomatoes, while the crisp sourdough adds texture, making each bite rich, fresh, and perfectly satisfying.

Enjoy!

For more delicious fresh appetizers, check out these:

• Grilled Shishito Peppers with Sriracha Dipping Sauce
• Grilled Halibut Caprese Salad Bites
• Tomato Tart
• Chipotle Shrimp Avocado Smash Crostini
• Salmon Cakes with Dill Hollandaise Sauce
• Summer Corn, Tomato & Jalapeno Fritters
• Easy Naan Barbecue Shrimp Pizzas
• Garden Fresh Bruschetta