Marinated Garlicky Tomatoes | Midwest Living
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Marinated Garlicky Tomatoes

Marinated Garlicky Tomatoes

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  • Makes: 8 servings
  • Yield: 2 cups
  • Hands On 15 mins
  • Total Time 45 mins plus overnight marinade

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Cara spoons these luscious tomatoes over crostini (recipe follows) that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices.

Ingredients

  • 4 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 2 small garlic cloves, smashed
  • 1/4 cup basil leaves, torn if large

Directions

  1. Preheat oven to 375 degrees . Toss tomatoes with 2 tablespoons oil and salt in a baking dish or a shallow baking pan lined with parchment paper. Roast until the tomatoes have softened and started to wrinkle but remain somewhat plump, 30 to 40 minutes.
  2. In a medium bowl, whisk together 1 tablespoon olive oil, balsamic vinegar and sugar. Stir in garlic cloves, basil and the warm tomatoes, along with any tomato juices in the pan. Let cool, then cover and chill overnight. Bring to room temperature before serving.

Note

  • Crostini Diagonally cut a baguette or petite Italian loaf (about 3 inches in diameter) into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Brush with olive oil and bake at 400 degrees until light golden and just crisp, 6 to 10 minutes.

Nutrition Facts

(Marinated Garlicky Tomatoes)

Servings Per Recipe 8, Monounsaturated fat (g) 4, carb. (g) 5, sat. fat (g) 1, chol. (mg) 0, Niacin (mg) 1, Fat, total (g) 5, cal. (kcal) 65, vit. A (IU) 820, iron (mg) 0, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 74, sugar (g) 3, Potassium (mg) 222, pro. (g) 1, calcium (mg) 13, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 14

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