Marinated Tomatoes


Serves: 18

Living in California, we enjoy tomatoes in our gardens well into October, which makes this a good way to use all those ripe tomatoes up. However this is still a yummy side with tomatoes from the store especially since they are merinated for hours.


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Ingredients:

1 cup canola oil
1/4 cup balsamic vinegar
4 tablespoons sugar
1 teaspoon salt
freshly ground black pepper
3 whole green onions, sliced
1/4 cup chopped parsley
18 whole basil leaves (chiffonade)
1/4 teaspoon ground thyme
2 cloves garlic, minced finely
2 pounds tomatoes, cut into quarters (if big) or halves (if small)
1 whole baguette, sliced
1 clove garlic, peeled

Directions:

Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

Source: thepioneerwoman.com


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