Olokoi Marinated Tomatoes | Hot Sauce Vinaigrette Recipe

Olokoi Marinated Tomatoes

I've made this recipe before, but this week I came back to it with a few changes that honestly made it even better. I doubled the batch, swapped the jar shake for an immersion blender, and let a portion of the tomatoes sit overnight in the fridge. The next morning I had them with a bagel, and it was one of those combinations that just works. Simple, fresh, and way more flavorful than it has any right to be.

The overnight marination is the move if you have time. The tomatoes really soak everything up, and the hot sauce cuts through in the best way. This is a great one to prep ahead.

What you'll need

• 1/2 cup Hot Olokoi
• 2/3 cup olive oil
• A pinch of chili flake
• A pinch of dry basil
• A pinch of salt and pepper
• A squeeze of honey
• 2 small crushed garlic cloves
• Tomatoes (as many as you want to marinate)

How to make it

Add all the vinaigrette ingredients to a tall container or measuring cup and blend with an immersion blender until smooth and emulsified. Taste and adjust seasoning if needed. Pour the dressing over your tomatoes, cover, and refrigerate for at least 30 minutes. For best results, let them sit overnight. Serve on a bagel, in a BLT, or honestly just on their own.

Why Hot Olokoi?
The hot sauce in this marinade isn't just heat. It's the acid and depth that makes the whole dressing come together. Hot Olokoi brings a slow, layered warmth that doesn't overpower, it just makes everything taste more like itself.

These tomatoes are great with

• Sandwhiches like a BLT
• Bagels and cream cheese
• In a salad