- 2 pounds tomatoes, either cherry tomatoes or full sized tomatoes
- 2 Tablespoons Garlic Gold® (nuggets in oil)
- 2 Tablespoons aged balsamic vinegar
- 1 Tablespoon sea salt
- 1 Teaspoon sugar (optional)
- Additional Garlic Gold® Sea Salt Nuggets for garnish
If using cherry tomatoes, cut them in halves or quarters, depending upon their size. If using full sized tomatoes, cut them into quarters, and then small wedges, cutting from top to bottom so they look like orange slices. Place cut up tomatoes in a colander over the sink or large bowl. Sprinkle cut tomatoes all over with the sea salt; add the sugar and toss well if tomatoes are out of season to enhance flavor.
Place a bowl slightly smaller than the colander over the sliced tomatoes in the colander and fill it ¾ of the way full with water, so that it weighs the tomatoes down and presses out the excess liquid. Allow them to sit at least 3, up to 12 hours, over the sink or in another bowl.
Lightly rinse salted tomatoes with cool water under the sink and blot with paper towels to remove excess water. Garlic Gold® (nuggets in oil) and balsamic vinegar and toss gently to combine. Allow to marinade at least 5 hours. It will keep refrigerated for up to 7 days.
To serve: serve as is, or over salad greens. Toss with pasta and your favorite protein for a quick dinner, or over cream cheese and crackers as an hors d’oeuvre, or over cooked whole grains, such as brown rice, instead of butter for flavor.
Serves 8 appetizer-sized portions.
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