Caprese Salad Tomatoes Italian Marinated Tomatoes Recipes

Steps:

• Mix all ingredients together and set on counter stirring occasionally.
• The salt will bring out the juice of the tomatoes.
• Taste and add more seasonings to your personal taste.
• You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
• USES: Serve with almost any meal as a side.
• On top of a green salad (no dressing necessary!).
• Use as a topping for bruschetta--just chop tomatoes instead of slicing.
• Use for caprese salad--add sliced buffalo mozzarella and you're done.
• have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
• JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
• OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.

Steps:

• Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
• While the oil is cooling, cut the mozzarella into 1-inch cubes.
• Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
• Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
• Garnish the salad with fresh basil and serve.