A fresh sun-ripened tomato straight off of the vine doesn’t need a lot of help but taking a few simple ingredients and marinating them like this might make you feel differently. It doesn’t transform the tomato… it just lifts it up to new heights and makes for one insanely delicious and simple salad. (Or the very best BLT you’ve ever had.)
Now, this works just fine with cherry or grape tomatoes but a big sliced tomato gives you a juicier experience and those juices mingle with the marinade to create a mighty fine sauce.
2 lbs large tomatoes, sliced 1/2 inch thick
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste
In a small bowl, whisk together the olive oil, vinegar, shallots, garlic, basil, and salt, and pepper.
Arrange tomatoes in a shallow dish and pour dressing over them. Cover and let marinate 2 to 3 hours at room temperature or up to 24 hours in the refrigerator.
Bring to room temperature before serving, and spoon juices over the top.