Marinated Tomatoes

I’m always happy to eat a tomato adorned with only a little salt.  However, the family is likely to grumble a little if all that shows up on the dinner table are sliced tomatoes and a salt!  Here’s a quick little recipe that dresses them up enough to be served as a meal.  Marinated tomatoes are great over simple grilled chicken or a slice of cheese toast!  Toss in some small fresh mozzarella balls or diced mozzarella for a delicious salad, or serve them over a scrambled or fried egg.  Plus I’ve included a little French trick to make it all look a little fancier!  IMG_0458

Marinated Tomatoes

2 cups sliced and/or cherry tomatoes
1 Tbsp delicious olive oil (you really want a flavorful oil here)
1 clove garlic, minced or pressed
5 large basil leaves, cut chiffonade (read on for instructions!)
1-2 tsp salt
1/2 tsp freshly ground pepper
A drizzle of balsamic vinegar, optional (at our house we add this at the table allowing those who don’t want it to go without)

Combine all ingredients and gently toss.  Allow to marinate while you prepare whatever you’re serving them with.

How-to cut a chiffonade:

First, start with 5 or so leaves of basil:
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Stack them with the largest on the bottom and the smallest on top:
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Roll it up:
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Then using a sharp knife (this one is my favorite for small tasks), slice the roll thinly:
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The perfect way to dress up the dish:
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