Marinated TomatoesPrint Print Without Images
It’s an easy make-ahead summer barbeque side dish, and just begging for a crusty baguette to sop up all those garlicky, tomatoey olive oil juices.
As soon as I saw this recipe on Pioneer Woman, I knew that I had to make it with the beautiful heirloom tomatoes we sell. I cut back on the sugar in the original recipe, as the heirloom tomatoes and local green house tomatoes are much sweeter than ordinary grocery store tomatoes, and I also substituted olive oil for the canola oil. The result was just as beautiful as Pioneer Woman’s sister-in-law’s and I’m sure they are just as delicious! Enjoy these all summer long…
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon salt
Freshly ground black pepper
3 green onions, Sliced
1/4 cup chopped parsley
18 whole basil leaves
2 cloves garlic, minced finely
2 pounds tomatoes, cut into quarters (if big) or halves (if small)
- 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.