Marinated Tomatoes are a Savory Summertime Side

So versatile, marinated tomatoes can be enjoyed on their own, spooned over cheesy flatbread and grilled chicken, or mixed into warm pasta. Any type of small tomatoes will do, but I prefer heirloom for their flavor and array of colors. Mix up a batch and store them in a 20-ounce canning jar in the refrigerator for up to three days.

Marinated Tomatoes

1 pint cherry tomatoes, halved

¼ cup olive oil

3 tablespoons white wine vinegar

1-2 cloves of garlic, minced

2 tablespoons fresh basil, thinly sliced

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

In a medium bowl, add tomatoes. 

In a separate bowl, add remaining ingredients and whisk to combine. 

Pour dressing over tomatoes. 

Let sit for a couple of hours to allow the flavors to meld.

Cheesy Flatbread

Makes 2 flatbreads

One 8.8-ounce package of Naan flatbread

Olive oil

1 cup shredded Italian cheese mix

2 ounces mini fresh mozzarella balls, halved

2 tablespoons fresh basil, thinly sliced

Parmesan cheese

Heat oven to 400 F. Place Naan flatbreads on a baking sheet.

Brush with olive oil. Sprinkle half of the shredded cheese over each bread. Top each with 1 ounce of mozzarella balls.

Scatter fresh basil over each bread.

Bake for 12-14 minutes or until bread becomes crispy around the edges and cheese begins to brown.

Spoon marinated tomatoes over breads. Top with a sprinkling of Parmesan cheese.