Create the vinaigrette. Mince the garlic, add it to a small bowl, then add the vinegar, olive oil, salt, pepper, and oregano. Whisk together the marinade ingredients until they are emulsified.
Slice the tomatoes and layer them in the ceramic pie plate, or glass or ceramic baking dish.
Pour the marinade over the tomatoes. Cover with a lid, plastic wrap, or a wax food wrap, and move them to the fridge.
Marinate for 2 to 24 hours, then serve.
General
- This salad is excellent topped with fresh herbs like basil or parsley.
- Serve with a piece of crusty bread, as a salad, or as a topping for sandwiches like BLTS, grilled chicken, or tuna sandwiches. You can also add these tomatoes to grain bowls or wraps.
Storage and Reheating
- Fridge Store tomatoes in an airtight container for 3 to 4 days.
- Freezer I do not recommend freezing marinated tomatoes.
- Reheating This dish does not really need to be reheated. If you'd like to remove the chill from the tomatoes, let them sit on the counter until they come to room temperature, and then served.
Calories: 337kcal | Carbohydrates: 3g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 6mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg