Mixed tomatoes with basil oil
This recipe for mixed tomatoes with basil oil highlights the fresh flavors of cherry tomatoes combined with a smooth basil-infused oil, enhanced by garlic and vinegar. It serves as a refreshing appetizer or side salad.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup cherry tomatoes2 garlic cloves
salt & pepper to taste
1 cup basil leaves
1/2 cup olive oil
1 tbsp vinegar
Mixed tomatoes with basil oil is a delightful and easy-to-make recipe that combines the fresh flavors of cherry tomatoes and basil, enhanced by a touch of garlic and vinegar. This dish is perfect as an appetizer or a refreshing side salad.
Instructions:
1. In a blender or food processor, combine 1 cup of fresh basil leaves and 1/2 cup of olive oil.
2. Blend until the mixture is smooth and well combined. Transfer the basil oil to a small bowl and set aside.
1. Wash the cherry tomatoes thoroughly and pat them dry with a clean towel.
2. Halve the cherry tomatoes and place them in a medium-sized mixing bowl.
1. Peel the 2 garlic cloves and finely mince them.
2. Add the minced garlic to the bowl with the halved cherry tomatoes.
1. Drizzle 1 tablespoon of vinegar over the tomatoes and garlic.
2. Pour the freshly made basil oil over the tomato mixture.
1. Gently toss the tomatoes to ensure they are evenly coated with the basil oil and vinegar.
2. Season with salt and pepper to taste, and give it another gentle toss.
1. Transfer the dressed tomatoes to a serving dish.
2. Optionally, garnish with a few additional basil leaves for extra flavor and presentation.
Mixed tomatoes with basil oil is a simple yet flavorful dish that showcases the freshness of its ingredients. With minimal preparation and a short list of ingredients, it's a versatile recipe that you can easily customize to suit your taste. Enjoy this vibrant and aromatic dish as a part of your meal and savor the fresh taste of summer!
Mixed tomatoes with basil oil FAQ:
It's best to let the tomatoes marinate for at least 15-30 minutes to allow the flavors to meld. If time permits, marinating for up to 2 hours can enhance the taste even more.
While fresh basil is recommended for optimal flavor, you can use dried basil. Use about one-third of the amount, as dried herbs are more concentrated in flavor.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the tomatoes may release more juice, altering the texture.
A good choice is balsamic vinegar for a sweeter flavor, but red wine vinegar or apple cider vinegar can also work well for a tangy taste.
This recipe is already vegan, as it contains no animal products. You can enjoy it as is without any modifications.
Tips:
- Use fresh, ripe cherry tomatoes for the best flavor.
- For an extra depth of flavor, let the basil oil sit for a few hours or overnight before using.
- Experiment with different types of vinegar, such as balsamic or red wine vinegar, to find your preferred taste.
- Don't skip seasoning with salt and pepper—it helps to accentuate the flavors of the tomatoes and basil oil.
- If you want a smoother basil oil, you can blend the basil leaves with the oil and then strain it.
Nutrition per serving
4 ServingsCalories 11kcal
Protein 0.55g
Carbohydrates 2.25g
Fiber 0.61g
Sugar 1.22g
Fat 30g
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