Have you ever marinated tomatoes?  This is something you should try at least once and after that it won’t be just once. These garlic and lemon marinated tomatoes with onions and herbs are so flavourful and super easy to make. With tomato season coming in strong, this extremely juicy and delicious dish requires minimal effort. I see these tomatoes in a salad, mixed into a bowl of pasta or just piled on a hunk of bread.   

I piled a load of these tomatoes on my home baked nan-e barbari flatbread and served it as an appetizer at lunch yesterday. My family loved both the tomatoes and the bread ….. winning!

Ok let’s start with the tomatoes. It’s a mix of cherry and grape tomatoes, sliced onion, garlic, lemon slices, olive oil, white wine vinegar and fresh herbs. It’s a matter of mixing all the ingredients together and letting all the flavours mingle for an hour or so. Serve at room temperature over your favourite bread  

About the bread: Nan-e-barbari (classic Persian bread) looks like flatbread, but a bit thicker. It has a nice crust and soft airy crumb. It is brushed with olive oil and topped with sesame seeds, nigella and / or za’atar. Stay tuned for the recipe. 

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Marinated Tomatoes

Course Appetizer

Ingredients

• 2 cups cherry or grape tomatoes, halved
• ¼ cup vidalia onion, thinly sliced
• 1 clove garlic, finely grated
• 1 tsp lemon zest + 2 slices lemon
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh parsley or herb of your choice, finely chopped
• ¼ tsp sea salt and fresh pepper

Instructions

• Cut the tomatoes in half and place in a bowl. lengthwise then slice each half horizontally.
• Slice the onion and add to the tomatoes.
• Add the garlic, lemon, olive oil, vinegar, parsley, salt and pepper.
• Mix well to combine. 
Allow to sit at room temperature for 60 minutes, stirring from time to time. As it sits the flavours will develop.
• The longer the mixture sits the more intense the flavors will be.
• Serve at room temperature for best flavour.

Notes

Serve over bread, or toasted crostini, mixed into an arugula or caprese salad. I have some of the mixture leftover and I’m going to mix it into a bowl of pasta with parmesan.