Easy Marinated Tomatoes
I threw this side dish together at the last minute a few weekends ago for dinner with friends and thought nothing of it—but, it turned out to be the breakout star of the evening. Juicy tomatoes, dressed simply and accented with the herbaceous tang of dried oregano, are a punch of bold summery flavor. It’s the perfect way to use up that jar of oregano hanging out in the pantry (we all have it, don’t we?). I’ve used Campari tomatoes because of their high sugar level, low acidity and juiciness which are a good counterpoint to the oregano. If you use other tomatoes (or all cherry tomatoes), add a pinch of sugar to the mix. This is the perfect side dish to salmon or grilled meats.
Serves 4-6
INGREDIENTS
1 pint cherry tomatoes, halved if large
1 pound ripe but firm Campari tomatoes, halved
1 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon kosher salt
Black pepper
Flaky sea salt, for finishing
METHOD
In a medium bowl, add tomatoes, oregano, olive oil, salt and pepper. Toss and let sit for 15 minutes. Transfer to a serving dish, finish with flaky sea salt and serve at room temperature.
