Welcome back to “For The Herb Of It” series. This is a healthy dish, perfect for spring and summer dinning.
Part III: Marinated Tomatoes, featuring fresh Italian flat leaf parsley and sweet basil.
Makes about 4 cups
Gently stir together 2 lbs. assorted tomatoes, roughly chopped; 1 small minced shallot, 3 crushed garlic cloves; ½ cup red wine vinegar; 1 ½ tsp. kosher salt; and ½ tsp. freshly ground black pepper and set aside for 1 hour and 45 minutes tossing occasionally. Stir in 1 cup loosely packed fresh basil leaves and ¼ cup loosely packed Italian parsley leaves. Serve immediately.
Perfect as a vinaigrette over salad, all by itself or even better served with spaghetti and mozzarella. If serving with spaghetti, wait until the pasta is ready before adding the herbs to the marinated tomatoes..
Cook 8 ounces thin spaghetti according to package directions; drain and return to pot. (I used a serving bowl instead.) Spoon in Marinated Tomatoes and desired amount of vinaigrette; add ½ cup mozzarella balls. Serve immediately.
Add a little more fresh cracked pepper on top to complete the presentation.
This is a wonderful and easy recipe with the fresh basil and flat leaf parsley. I used red grape tomatoes and yellow cherry tomatoes. The colors create a beautiful and appetizing presentation.
Add some crusty bread and a glass of wine. Enjoy and dig in!
©2016 Marinated Tomatoes was first published on Thistle Key Lane