Tuscan Marinated Tomatoes
Rustic marinated tomato salad with olive oil, red wine vinegar, and Tuscan seasoning. Serve with burrata and toasted bread.
This is the perfect, rustic preparation for your favorite varieties of tomatoes. We love having this marinated tomato salad with burrata cheese, toasted bread slices, and a glass of wine.
Yield: 2- 3 pounds
- Use ripe but firm tomatoes, sliced thick for large fruit or halved for small tomatoes.
- Toss tomatoes with olive oil, red wine or sherry vinegar, and Tuscan seasoning and chill up to 12 hours.
- Serve with burrata or mozzarella, fresh basil, and toasted bread; leftover dressing keeps up to 2 weeks.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
How long should I marinate the tomatoes?
Marinate the tomatoes in the refrigerator for up to 12 hours. If you want them firmer, 30 minutes to 4 hours is enough. Avoid marinating much longer or they can get too soft.
Which tomatoes are best for this recipe?
Pick ripe but still firm tomatoes. Heirlooms are ideal for flavor and color. You can also use Roma, vine tomatoes, or grape and cherry tomatoes halved.
How do I prevent the tomatoes from becoming mushy?
Use tomatoes that are ripe but not overripe, slice larger tomatoes about 1/2 inch thick, keep the dish refrigerated, and limit marinating to 12 hours or less.
Can I make this ahead of time?
Yes. The tomatoes can marinate up to 12 hours. Prepare the dressing ahead too. Add burrata and toasted bread right before serving for best texture.
How long will leftovers keep?
The dressing alone keeps up to 2 weeks in the refrigerator. Marinated tomatoes are best eaten within 2 to 3 days for flavor and texture.
Can I use a different vinegar or oil?
Yes. Red wine or sherry vinegar are named in the recipe, but balsamic adds sweetness and white wine vinegar adds brightness. Use a good quality olive oil for best flavor.
What can I serve with Tuscan marinated tomatoes?
Serve with burrata or fresh mozzarella, lots of fresh basil, and toasted bread. They also pair well with grilled meats, pasta, or on a charcuterie board.
How should I prepare small tomatoes versus large ones?
Slice large tomatoes about 1/2 inch thick after coring out the stem area. For grape or cherry tomatoes, simply cut them in half so they soak up the dressing.
How long should I marinate the tomatoes?
Marinate the tomatoes in the refrigerator for up to 12 hours. If you want them firmer, 30 minutes to 4 hours is enough. Avoid marinating much longer or they can get too soft.
Which tomatoes are best for this recipe?
Pick ripe but still firm tomatoes. Heirlooms are ideal for flavor and color. You can also use Roma, vine tomatoes, or grape and cherry tomatoes halved.
How do I prevent the tomatoes from becoming mushy?
Use tomatoes that are ripe but not overripe, slice larger tomatoes about 1/2 inch thick, keep the dish refrigerated, and limit marinating to 12 hours or less.
Can I make this ahead of time?
Yes. The tomatoes can marinate up to 12 hours. Prepare the dressing ahead too. Add burrata and toasted bread right before serving for best texture.
How long will leftovers keep?
The dressing alone keeps up to 2 weeks in the refrigerator. Marinated tomatoes are best eaten within 2 to 3 days for flavor and texture.
Can I use a different vinegar or oil?
Yes. Red wine or sherry vinegar are named in the recipe, but balsamic adds sweetness and white wine vinegar adds brightness. Use a good quality olive oil for best flavor.
What can I serve with Tuscan marinated tomatoes?
Serve with burrata or fresh mozzarella, lots of fresh basil, and toasted bread. They also pair well with grilled meats, pasta, or on a charcuterie board.
How should I prepare small tomatoes versus large ones?
Slice large tomatoes about 1/2 inch thick after coring out the stem area. For grape or cherry tomatoes, simply cut them in half so they soak up the dressing.
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