Quick and appetizing, these marinated tomatoes taste of sun, simplicity, and outdoor tables. A light but very tasty side dish, also suitable for beginners. Ideal for those who don’t want to spend too much time at the stove; ideal for those who only want fresh and simple things. The preparation is really simple: the red onion is gently stewed in a pan until it becomes soft and fragrant, while the tomatoes are left raw to absorb aromas and flavors. The final touch is given by the capers and Taggiasca olives which give the whole that Mediterranean savory taste that makes the difference. And, of course, you can’t forget to add a few freshly picked basil leaves. These tomatoes are perfect as a side dish but also as a topping for rustic bruschetta. They are always very appreciated in my house, and considering how little effort they require, I prepare them often. Did I make you hungry? Then rush to the kitchen: the tomatoes won’t marinate themselves!

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Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Portions: 2 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for Marinated Tomatoes

2 beefsteak tomatoes
1 red onion
2 tablespoons white wine vinegar
2 leaves sage
1 leaf bay leaf
A few leaves basil
capers
Taggiasca olives
extra virgin olive oil
salt
black pepper

Tools

1 Pan
1 Salad Bowl

Preparation of Marinated Tomatoes

Peel the onion, wash it, and slice it into rings with a knife. Do not use a mandoline as it would produce slices that are too thin.
In a pan, heat a few tablespoons of oil and a couple of tablespoons of water before adding the onion. Cook on low heat for 5/6 minutes or until it softens. Add more water if necessary and stir often.
Then, drizzle the onion with vinegar, salt, and pepper to taste, and add the sage and bay leaves. Continue cooking on high heat for another two minutes, stirring often, then turn off the heat and let it cool.
Meanwhile, wash the tomatoes, pat them dry with kitchen paper, and cut them not too thinly.
Place them in a salad bowl, add the marinated onion rings, some basil leaves torn by hand, capers, and Taggiasca olives in the desired quantity. Let them rest for about half an hour to allow the flavors to blend well.
Shortly before serving, adjust the salt and sprinkle with freshly ground black pepper. Optionally, add some pecorino shavings. Enjoy! Paola.
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