I love the freshness of these marinated tomatoes and I’m positive you will, also. I love bringing these marinated tomatoes to picnics and on camping trips. Talk about a delicious summer treat! Check out what my pals over at The Pioneer Woman had to say about this recipe:
“My sister-in-law Missy brings these marinated tomatoes to our Fourth of July bash every year, and as far as I’m concerned, they’re essential to my emotional well-being. Amidst all the grilled steaks, warm corn casserole, and potatoes, the cool, fresh flavor of the tomatoes always, always hits the spot.”
Thank goodness for Missy and this delicious recipe!
Ingredients
1 cup Wesson Canola Oil
1/4 cup Balsamic Vinegar
4 Tablespoons Domino Sugar
1 teaspoon Morton 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
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Eat these tomatoes straight up or on toast squares.
Thank you to TPW for this great recipe.