Tomato’s Marinated in EVOO with Herbs

So simple, so good.

Tomato’s Marinated in EVOO with Herbs

Servings: 6


  • 6-8 ripe tomatoes I used standard reds cut into bit-size along with some small heirlooms for color and texture
  • 4 green onions
  • 1 cup / extra-virgin olive oli
  • 3-4 tablespoons / balsamic vinegar
  • 2 tablespoons / brown sugar
  • salt and freshly ground black pepper
  • handful fresh parsley leaves, lightly chopped
  • 12 fresh basil leaves, chiffonade


  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar and brown sugar, dash of salt and pepper to a small bowl and whisk to blend. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving!