Marinated Tomatoes
Here's an easy, reliable make-ahead appetizer. Italian seasonings and garlic infuse tomatoes will rich flavours. Adjust the herbs and garlic according to your tastes. The addition of a small amount of sugar takes the edge off the vinegar, but if that's an issue for you, leave it out. On top of a cracker or a toasted baguette, these will disappear quickly.
Here are more Appetizer options.
Ingredients
Cherry tomatoes or large tomatoes of your choice
1/2 cup fresh basil leaves, stems removed, chopped or 1/4 cup dried basil
1/4 cup fresh oregano leaves, stems removed, chopped or 2 tablespoons dried oregano
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar or white balsamic vinegar
1 teaspoon granulated sugar
1-2 cloves of garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Method
Slice the cherry tomatoes in half or cut the larger tomatoes into 1/2-inch slices and place in a bowl.
In another bowl, stir together the oil, vinegar, sugar, garlic, salt and pepper. Or put them directly in with the tomatoes. Stir gently.
Add the basil and oregano. Stir again.
Drizzle the dressing over the tomatoes and cover. Refrigerate for at least an hour, or up to 8 hours.
Serve on a firm platform - crackers or toasted baguettes, sliced thinly. Turn the cherry tomatoes flat side down so they don't fall off. If desired, spoon a drop of the marinade over the tomatoes.
Here's an easy, reliable make-ahead appetizer. Italian seasonings and garlic infuse tomatoes will rich flavours. Adjust the herbs and garlic according to your tastes. The addition of a small amount of sugar takes the edge off the vinegar, but if that's an issue for you, leave it out. On top of a cracker or a toasted baguette, these will disappear quickly.
Here are more Appetizer options.
Ingredients
Cherry tomatoes or large tomatoes of your choice
1/2 cup fresh basil leaves, stems removed, chopped or 1/4 cup dried basil
1/4 cup fresh oregano leaves, stems removed, chopped or 2 tablespoons dried oregano
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar or white balsamic vinegar
1 teaspoon granulated sugar
1-2 cloves of garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Method
Slice the cherry tomatoes in half or cut the larger tomatoes into 1/2-inch slices and place in a bowl.
In another bowl, stir together the oil, vinegar, sugar, garlic, salt and pepper. Or put them directly in with the tomatoes. Stir gently.
Add the basil and oregano. Stir again.
Drizzle the dressing over the tomatoes and cover. Refrigerate for at least an hour, or up to 8 hours.
Serve on a firm platform - crackers or toasted baguettes, sliced thinly. Turn the cherry tomatoes flat side down so they don't fall off. If desired, spoon a drop of the marinade over the tomatoes.