Marinated Tomatoes

For when you've already eaten pounds of fresh tomatoes and want just a little bit of a different flavor. Let them sit for a few minutes or a couple of hours and then eat on their own, toss with a few chickpeas and feta for a salad, or spoon over a thick slice of toast schmeared with goat cheese for a summer snack.

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2 lbs tomatoes-- cherry, heirloom, or slicers
1 shallot, sliced thinly
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp herbs de provence
1/4 tsp salt
1/4 tsp chili flake


  1. Cut the tomatoes into bite sized pieces
  2. Combine with all of the other ingredients and toss to coat
  3. Taste adding more salt as desired
  4. Let sit minimum 5 minutes (or up to two days) and then serve-- the flavor will intensify and the salad will get juicier the longer they sit