Juicy Meditteranean marinated tomatoes seasoned with pomegranate molasses, garlic, fresh basil, olive oil, salt, and pepper. Enjoy with crusty bread, feta cheese, or greek yogurt.
To store, cover with plastic wrap or a lid and place into the fridge for up to two days.
This makes about 1 cup of marinated tomatoes.
Garlic: If you really like garlic, go ahead and add in the full garlic cloves, otherwise I recommend only putting in half a minced garlic because it's eaten raw.
Don't have pomegranate molasses? Use balsamic reduction instead.
I enjoyed these marinated tomatoes over seasoned greek yogurt.