Marinated Italian Tomatoes Recipe 455

Steps:

• In a small bowl, mix vegetable oil, red wine vinegar, oregano and salt. Core and cube tomatoes, chop garlic cloves to fine/medium. Peel and thinly slice onion. Add to liquid, stir to cover all veggies. Chill for at least 30 minutes. Serve as is or over lettuce.

Steps:

• Mix all ingredients together and set on counter stirring occasionally.
• The salt will bring out the juice of the tomatoes.
• Taste and add more seasonings to your personal taste.
• You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
• USES: Serve with almost any meal as a side.
• On top of a green salad (no dressing necessary!).
• Use as a topping for bruschetta--just chop tomatoes instead of slicing.
• Use for caprese salad--add sliced buffalo mozzarella and you're done.
• have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
• JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
• OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.