This condiment travels well and is perfect for spooning over grilled fish, chicken, or steak, or tossing with pasta.
8 cups halved assorted grape tomatoes
1/4 cup kosher salt
1 large shallot, sliced
4 garlic cloves, sliced
1 1/2 cups olive oil
14 fresh thyme sprigs
1/3 cup white wine vinegar
1 (1-oz.) package fresh basil, torn
1/2 teaspoon black pepper
Pinch of dried red pepper flakes
How to Make It
Toss together first 2 ingredients in a large glass bowl; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat 6 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture. Serve, or cover and refrigerate up to 2 weeks.
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This isn't a lightly marinated tomato salad. I thought the salt and oil amounts were a typo as well as the other reviewer. These are tomatoes swimming in sauce which I guess is mostly oil. This lasts up to 3 weeks in the fridge so I think it's supposed to be this way. Mine were consumed at a dinner party and then greedily taken home by a guest. :) I think this is meant to be added to meat or a salad in smaller amounts as a condiment type deal. Not really a side dish meant to be served alone. I will cut the oil down to one cup because there was a large amount left over after all the tomatoes were consumed.