Marinated Tomatoes
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.
Prep Time:
Cook Time:
Total Time:
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
