tomatoesThe other night for dinner I finally had the opportunity to try out a new recipe I have been sitting on for a while. I still have bowls and bowls of my big burpee tomatoes and this was a great way to use up a ton of them. My herb garden was in need of some serious trimming so I used all the clippings from earlier that day in this recipe as well. These Marinated Tomatoes were an absolute knockout. I served it that night with large slices of crusty bread for dipping then used the leftovers a few nights later tossed with some pasta and both times the flavors were unbelievable.


  • 2 T. Fresh Oregano (chopped)
  • 3 T. Fresh Basil (chopped)
  • 2 T. Fresh Rosemary (Chopped)
  • 1 T. Fresh Thyme (Chopped)
  • 1 Tablespoon Granulated Sugar
  • 3 Cloves Garlic (minced)
  • 2 t. Salt
  • 1 t. Ground Black Pepper
  • 1 C. Olive Oil
  • ½ C. Red Wine Vinegar
  • 1/2 C. Balsamic Vinegar
  • 1/2 Yellow Onion (diced)
  • 6 Tomatoes (chopped)



  1. Combine all ingredients in a large bowl and stir gently until combined.
  2. Place in the fridge for about 30 min. before serving to allow flavors to combine.
  3. Serve with dipping bread or over pasta.