Cooking web notes

Mouthwatering Marinated Tomatoes

When the tomatoes are ripe and fresh from the garden, you can’t beat this great summertime dish! 

This recipe is from a friend of mine. The delicious flavors of the herb marinade enhance the juicy tomatoes for a savory side dish to serve with grilled steak, chicken or seafood.  I don’t always add the sugar and olives; however, if I do add the olives, I omit the salt--- it’s up to your liking.  

I don’t know about you but, I learned as a young girl from Helen, a family friend in Louisville, to always peel tomatoes no matter how you plan on serving them.  It makes all the difference in the world, no bitter taste or tough skin to chew. So peel your tomatoes before making this; place it in the refrigerator for at least several hours to marinate and then allow it to warm up to room temperature before serving since cold tends to inhibit the flavor. 

If you’re lucky to have some leftover, try tossing it with pasta, combine it with rice, serve it on a bed of lettuce, or chop up the tomatoes for a delicious bruschetta.  Just be sure to serve it with lots of crusty bread to soak up all the mouthwatering marinade!

Do you always peel your tomatoes too?

Marinated Tomatoes

Ingredients:

6 ripe tomatoes

½ cup green olives, sliced, optional

1/3 cup extra virgin olive oil

1/3 cup salad oil

1-2 teaspoons sugar, optional

¼ cup balsamic vinegar

2 cloves garlic, minced fine

¼ cup snipped fresh parsley

1/3 cup green onions, tops too, sliced

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Method:

Peel and cut the tomatoes into 6 wedges each; 4 wedges if tomatoes are small.

Combine all ingredients, except the tomatoes in a large bowl. 

Whisk well.

Add tomato wedges and blend.

Place tomatoes in a deep, narrow bowl or a resealable plastic bag.

Marinate the tomatoes in a refrigerator for several hours or overnight.

If the oil should congeal after being in the fridge overnight, allow it to come back to room temperature.

Place in a bowl and spoon sauce over top.

ENJOY!  It’s juicy scumptious!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s still judging at the Iowa State Fair.

This entry was posted on Tuesday, April 17, 2012 at 7:17 AM and is filed under Balsamic, Green onions, Onions, Parsley, Side Dish, Tomatoes. You can follow any responses to this entry through the RSS 2.0. You can leave a response.