Tangy, flavorful, and just sweet enough to satisfy any taste. These delicious marinated tomatoes and onions are a universal topper for just about anything you can dream up. We love it most on our Salsa Verde Tacos. They add a little kick with the apple cider vinegar and balance out the zing of the onions with the all-natural sweetness of agave. Yum!
A good friend of mine is always experimenting with new ideas and came up with this quick and easy topping. These marinated tomatoes and onions are at their most robust flavoring after being refrigerated for at least one hour. However, if you are in a pinch with time, they are still delicious after marinating for only 15 minutes. Don’t let time hold you back from adding this topping to tonights dish.
What can I use as a substitute for coconut aminos?
Coconut aminos serves as a popular soy sauce substitute made from fermented coconut palm sap. It’s soy, wheat and gluten-free. Plus, it is much lower in sodium than soy sauce, making it a great healthy alternative. While it’s often associated with the same health benefits as plain coconut, there isn’t any research that confirms this. It definitely out weighs soy sauce in our home!
Ingredients for Marinated Tomatoes and Onions
- Red onion, thinly sliced
- Grape tomatoes, sliced in halves
- Apple cider vinegar
- Coconut aminos or soy sauce
- Agave nectar
With a mandoline or a sharp knife, cut the onion in half and thinly slice it into small slivers. (The thinner you slice, the faster the flavors combine. )
Slice tomatoes in halves or quarters, depending on your preference.
In a medium to large mason jar or glass bowl, add 1/2 c apple cider vinegar, 3 tablespoons of coconut aminos (or soy sauce) and 1 tablespoon of agave (or honey.)
Mix well and refrigerate! Remember, the longer these sit, the better they become! Store up to 5 days in the refrigerator.
This simple and fresh food topper is perfect year round and easy to spice up whatever you are bringing to the table tonight. Mix it in with a salad or put it on a cheeseburger. What we love about this is its versatility. It can conform and add to whatever dinner happens to be!
- 1 large red onion, thinly sliced
- 1 cup grape tomatoes, sliced in halves
- 1/2 cup apple cider vinegar
- 3 TBS coconut aminos or soy sauce
- 1 TBS agave nectar or honey
- With a mandoline or a sharp knife, thinly slice onion.
- Slice tomatoes in halves or quarters, depending on your preference.
- In a medium to large jar or glass bowl, add 1/2 c apple cider vinegar, 3 tablespoons of coconut aminos (or soy sauce) and 1 tablespoon of agave (or honey).
- Mix well and refrigerate! Remember, the longer these sit, the better they become! Store up to 5 days.