AuthorBodacious Shops
Rating

ShareTweetSave

Yields2 Servings

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Category,

Ingredients

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

Directions

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Marinated Tomatoes with EVOO and Balsamic Vinegar

AuthorBodacious Shops
Rating

ShareTweetSave

Yields2 Servings

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Category,

Ingredients

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

Directions

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Marinated Tomatoes with EVOO and Balsamic Vinegar

AuthorBodacious Shops
Rating

ShareTweetSave

Yields2 Servings

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Category,

Ingredients

 3 medium sized organic heirloom tomatoes
 4 cloves of garlic
 A few pinches of sea salt
 Fresh black pepper
 Espresso Balsamic Vinegar
 18 year Traditional Balsamic Vinegar
 Herbs de Provence EVOO
 Arbosana EVOO

Directions

1

Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.

Marinated Tomatoes with EVOO and Balsamic Vinegar