January 21st was Martin Luther King Day so even though it was Monday, Hubs was off from work and the kids were off from school. I love those extra long weekends. It’s much easier to find a “do nothing” day. I need those days when my time is truly my own.
Aside from reading and crocheting yesterday, I decided to make a nice fish dinner. I knew I wanted blackened tilapia and asparagus, but what to make with it? Hubs has asked me to make more veggies lately instead of starchy sides so I decided on this old standby. It’s quick, easy and always delicious. You can make it with red wine vinegar or no vinegar if you prefer. The olive oil and garlic will still have lots of flavor.
Do you have a marinated tomatoes recipe? Yes? Well, send it my way.
Oh by the way, sorry for the shadows in the first picture up there. My camera was almost dead by the time I got to the final stage of this recipe and the flash wouldn’t work. Bad me!
Cut up your tomatoes into whatever size you like.
Add in the minced garlic. I used about 3 cloves. A little goes a long way here. I made everyone eat this just so that we were collectively offensive afterwards. 🙂
Now add in the beautiful, aromatic and yummy basil.
Add in the olive oil, salt, pepper and balsamic vinegar and you’re done. Enjoy!
Here’s the printable.
- 8 medium sized tomatoes (You can also use 1 large package of Grape or Compari or whatever tomatoes you prefer)
- 3 cloves of garlic, minced
- ¼ cup of fresh basil, chiffonade (I like a lot of basil. Adjust to your taste.)
- salt and pepper to taste
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- Mix all of the ingredients together and let sit in the refrigerator for about 20 minutes, then serve it up!