Fresh garlic is so good
There’s nothing better than eating a fresh tomato straight from the garden. But sometimes the ones from the farmers market need a little help …
Marinated tomatoes
- 3 good sized tomatoes, sliced thick
- 1/3 cup sherry
- 1/4 extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp rice vinegar
- 2-3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- salt and pepper
Arrange tomato slices in a single layer on the bottom of a 9×13 inch pan. Season with salt and pepper. In a small bowl whisk wet ingredients and garlic. Pour over tomatoes. Sprinkle with oregano. Refrigerate for three hours. Bring back to room temperature before serving.
Still hot? It’s cooled down into the 90s here, but summer isn’t going away anytime soon. Here are some more cool dishes that won’t have you heating up the kitchen: gazpacho, bruschetta and mushrooms with capers and anchovies, marinated eggplant and chickpea salad, tabouleh. Also, if you like tomatoes and sherry together, check out Cook, Eat, Live Vegetarian’s tomato salad.
Rufus' Food and Spirits Guide 
I like this help. Especially with the Dijon.
Those look yummy! (Tomatoes we buy are never as good as the ones that fall off the vine into our outstretched hands.)
I know and these were from local growers too.
Tomatoes and garlic are my favorites in the world. I also love sherry, Dijon and any type of vinegar. You sure come up with some incredible recipes!
Thanks!
Hear hear! I cannot imagine a better flavour in the world than a ripe, red vine-grown tomato! They small amazing, and taste so good. My Dad is actually the one who in summer would make a marinated tomato salad similar to this… with garlic, onion and pepper. It was delicious. I can imagine oregano adding another dimension of flavour.
Having fresh oregano really helps too.
Oh, my. “Cooled” to the 90s?? That does not make me miss the South. However, these tomatoes look fantastic!
The lower 90s for a high isn’t so bad after a constant supply of 105 days.
I hope summer doesn’t end.. even though I know it must. I loved the weather this year.. except for the heat wave and the crazy mosquito’s that went wild this year. Anywho, back to the tomatoes.. they look amazing (even though I can’t eat them ;))
We have a drink recipe for you tomorrow at least. And the tomato posts are sadly winding down.
I must make these a.s.a.p!!
Let us know if you try them.
Mmmmmm! We just picked a bunch of tomatoes at my mom’s today. Love the fresh garlic. I mean love it!
Yep, and ours is from our garden.
Those look great! I like the rice vinegar addition.
It really helped balance the sherry.
Sounds nifty. I’m always amazed at how something as simple as salting tomatoes (or anything for that matter) ahead of time changes things so dramatically. Seasoning sounds even better.
With really fresh ones we just use salt, pepper and olive oil.
Roll on Summer over here…In Italy it can’t make up it’s mind! Tomatoes are soooo delicious, I always pick extra because by the time I walk from the veggie patch to home I’ve eaten about three fresh cherry tomatoes…to say the least! Just need some crusty Italian loaf – bruschetta and it’s lunch. Great vinaigrette.
One of these years I’ll do cherry tomatoes too.
THere really is nothing like marinated tomatoes to give them a little extra! I love prepped salads. I always think if you show your salad some love it’ll do the same back [same applys to sandwiches!]
I show my sandwiches lots of love!
They are truly prime tomatoes – just excellent
Thanks, Roger!
I find a lot of the tomatoes I get need “a bit” of help (a lot) actually! Great way to enhance watery tomatoes! Photo looks wonderful too… very… what was that word I saw once? Spoonable?
These were local, but they’re just not the same as my garden ones. Yes, still spoonable.
Brilliant salad – not sure I would be patient enough to wait the 3 hours but I will try.
Have a happy day.
🙂 Mandy
We do a lot of cooking on Sunday afternoons clearly. The leftovers are great on grilled cheese or burgers. I even threw some in black beans.
Life without tomatoes would be a very sad life indeed 😦 these look lovely and it´s a great way of using winter tomatoes….although that sems a long way off at the moment!
I agree about the garden tomato thing – the ones from the market just aren’t quite the same. This look really amazing. I’ll have to give something like this a try!
Let me know if you do.
The photo looks seriously delicious! Add some goats cheese and you have a meal! Love it.
That sounds great. We had these as an appetizer.
Thanks for the link! Your salad sounds gorgeous. Mine was with sherry vinegar not sherry but no matter 😀 You should get some if you haven’t got any, you’d love it especially on tomatoes and mushrooms, it’s amazing
Hee, I’m clearly a careful reader.
Surely, one of the high points of Summer has to be picking that 1st tomato off the vine and enjoying it right there, in the garden. Recipes like this are a close second.
Have you gotten any tomatoes yet?
This is so embarrassing I can almost feel Grandpa’s scornful glare. Sunday I picked my first cherry tomatoes. The Brandywine and San Marzano’s are the prettiest plants I’ve ever grown and the tomatoes are spectacular — just still green. Being a Cubs fan prepares one for these things. Wait until next year …
No scorn here. You have a very different climate. I wasn’t sure when yours come in.
Ha, I made something close to this last night. Tomatoes finally starting to ripen. Letting it sit at room temp for an hour after you make it gives it the same depth of flavor as 3 hours in the fridge.
I can’t be counted on to plan dinner that far in advance…
That’s a good alternative, will try that next time. We just made these around lunch time and had them later for dinner. It was a Sunday.
What an interesting marinade…I do a lot of balsamic/parm on tomatoes so this gives me some fresh ideas. The garlic looks heavenly.
We do a lot of olive oil and fresh spice.
yes, olive oil always understood 🙂
When the tomatoes don’t have much taste, marinating them does help. And you have something to dip nice crusty bread into.
Crusty bread does make everything better.
Perfect Summer recipe! I will be making this as a side dish for my flank steak tonight! will report back…
I look forward to seeing the flank steak.
We loved the tomatoes! The sherry addition was a must! My only change was reducing the garlic, we are in that tiny little minority in the world that uses garlic very very sparingly. Yeah, freaks of nature we are… 😉
as to the flank steak, I blogged about it a while ago, it is a grilled flank steak with ancho cnile marinade, the tomatoes matched it perfectly!
thanks for the inspiration!
I’ll have to look that up! Glad you liked the tomatoes and I don’t think you’re in the minority when it comes to garlic. Not everyone loves it like we do.
This is a really interesting marinade for the tomatoes including the sherry and rice vinegar, I’ll have to give that a try! I’m glad you linked in your other recipes as it reminded me to make the eggplant slices!
You’re quite welcome. I want to make those again.
This looks so cool and refreshing! I believe this will be supper tomorrow night! How we will miss these when they’re gone!
Sniff, sniff, don’t remind me.
This reminds me yet again that I need to canned my tomatoes like I said I would at the beginning of the summer. I like to dry them out and use it as tomato oil with some garlic. Anyway, your marinated tomatoes look fantastic. as always you continue to inspire me!
I’ve never canned tomatoes, so you’re more ambitious than me on that front. One day maybe I’ll have enough rows to do that.
Rufus, down here in Nashville, Tennessee we have a bumper crop of homegrown tomatoes…every shape, size, color…and a very good year for tomatoes. I am going to use a variety of heirloom tomatoes from the Nashville Farmer’s Market and make your simple, and simply delicious, dish for a pot luck dinner tomorrow evening. I like recipes that are simple with few ingredients and this one is perfect.
Thanks, that’s great Teresa. We’re actually just to your west over in Arkansas. I think the heat really killed off the last of our tomatoes in my garden, but we’re still getting them at the farmers market.
Whoa, check out all that garlic! Fantastic! And I must say, I’m very happy that you used fresh oregano here and not basil as most people would.
We grow oregano, so that’s an easy, free choice. I get basil every week from the farmers market though.
Ok, I have the tomatoes…from the farmer’s market…not home grown, as well as the other ingredients, so I am going into the kitchen right now, to make this. Looks and sound delicious!
Let me know if you like it.
We had them last night, along with a Roasted Vegetable Torte from The Barefoot Contessa, and a bottle of Provencal Rose. They were absolutely delicious and the perfect accompaniment for an all vegetarian dinner.
Oh wonderful, thanks for letting me know. Roses are so refreshing in the summer and the torte sounds wonderful.
Not so fresh garlic is good too! 🙂 So timely, I’m starting to haul in tomatoes from the garden left and right. Will make this tonight/ Thanks for sharing such good recipes.
You’re quite welcome.
Oh poo, I have no sherry. And you know I am gagging for anything new to do with tomatoes. Wait! I am going to go in and raid my mother in laws liquor cupboard. She is bound to have some. Such a bore being an hour from the shops.. c
Do you have sherry vinegar. Try that and skip the rice vinegar.
This looks decadent and personally, I would chop them up, throw them in some cold capellini pasta and have a beautiful pasta dinner. 🙂
Great idea!
Greg, it’s like leaving tomatoes in a vinaigrette sauce for several hours. Excellent idea! I don’t know why I haven’t thought such a trick might improve the not so perfect tomatoes. I have to try also using sherry. Thank you for the idea! It sounds delicious.
It probably wouldn’t help the winter ones, but the late summer ones it really did the trick on.
Funny, I just made some yesterday!
Well great minds do think alike.
Fresh garlic really is the best, and definitely spruces up the average tomato. Sherry would be awesome on these. Mmmm!!
We always have cheap sherry around for cooking.
I love the addition of the mustard that you snuck in there. These look delicious!
Thank you!
Wonderful! Yum!!
Thanks, Jamie!
I like your addition of sherry, you have me thinking about using it a bit more in cooking. It’s quite a staple ingredient for you guys isn’t it?
It is, it just has such a great flavor.
i have this one book marked! thank you for sharing this and have a great day.
You too, let me know if you try it.
This sounds really wonderful. I’d never thought to pair sherry with fresh tomatoes…but I love sherry and it’s got to be good…will try!
Great, let me know how you like it.
Oh my, this is so good! I tried it last weekend at my mom’s…she had fresh tomatoes, but had to use marsala instead of sherry. It was good, but I brought home tomatoes and made it again tonight with the sherry…luscious! I’ll be marinating tomatoes this way a lot from now on and using them in all kinds of things. Thanks!!!
So glad you liked it. I always have to have marsala on hand too!
Sounds delicious! I love the use of Dijon mustard with the tomatoes…I would never have thought to pair them. We have been eating caprese salads almost every night…I think I need to give these a shot! 🙂
I never tire of caprese.
My kind of recipe! I can almost taste those tomatoes 🙂
Yum! I’ve never marinated tomatoes- will have to try!
Thanks for this!
Looks delicious!
Thanks, Sarah!
Gorgeous looking tomatoes! I loved that you added Dijon mustard and fresh oregano!
I have never marinated tomatoes with anything but basil and balsamic vinegar..now I think I have been missing out
I can smell, this is so delicious! You are amazing. I missed your beautiful Kitchen! And the photographs is so charming too, yes, I added my “Rufus Recipes! list! Thank you dear Rufus, Blessing and Happiness, with my love, nia
Thanks, Nia!
Wow, this sounds tasty. I’ve even got all the ingredients handy, I may try this tomorrow.
Cool, let us know if you do.
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It’s really hard to find large tomatoes here that smell of tomatoes that don’t cost a fortune but we get good baby romas which are fantastic – could you marinade these in a dish and serve it in a bowl ?
If they’re good tomatoes, I don’t see why not. We did this with some tomatoes that were less than stellar and they turned out great.
On my list to do this week for a side. Love the recipe. ….RaeDi
Hope you like it. Good to see you back posting recipes by the way.
Excellent…bring on the tomato recipes! Just picked a good bushel of tomatoes yesterday and the salsa we canned didn’t even put a dent in ’em.
I just pulled my tomato plants!
I love marinated tomatoes; the more garlic the better. The sherry is a new one to me, so I’ll have to try it out. Even though I’m up north, I haven’t pulled my tomatoes yet. I let the frost get them; last year I picked tomatoes into October before I had to surrender the plants. (I have a marinade recipe that I’ll email to your lovely wife later.)
We got the idea from you, because she remembered that recipe! She remembered it had sugar and mustard.
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