Showing posts with label Balsamic. Show all posts
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.
Balsamic Cucumber Salad with Tomatoes and Red Onions
in Balsamic, Cucumbers, Dijon mustard, Garlic, Salad dressings/Vinaigrettes, Salads, Tomatoes, Vegetables on Thursday, January 19, 2012
Going back to the days of Dad’s gardens, I loved cucumbers and still do. Did you know “cool as a cucumber” isn’t just a catchy phrase? It’s actually true; the inside temperature of a cucumber is 20 degrees cooler than the outside air!
Summer time is great for this salad but, I can’t wait that long so spring is a wonderful time for it also! Sweet onions such as Vidalias or Walla Wallas can be substituted for the red onions in this, just double the quantity. It’s a quick salad with a little olive oil, balsamic and red wine vinegars and Dijon
This salad never fails to satisfy us with all its great flavors. I think the next time I will add a green chili to it for a little heat. I can’t resist a good cucumber salad and this one leaves me yearning for summer!
Cucumber Salad with Onions and Balsamic Vinegar
Ingredients:
2 medium cucumbers, peeled and cut in half lengthwise
1 large red onion, thinly sliced and separated
2 medium tomatoes, diced
2 garlic cloves, minced
1 teaspoon Dijon
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper Blend
Method:
In a medium bowl, cut cucumbers into ¼” slices.
Add onions and tomatoes.
Combine remaining ingredients in a small bowl and pour over the cucumber mixture.
Can refrigerate 1 hour or so before serving.
4-6 servings
ENJOY!
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