I love the freshness of these marinated tomatoes and I’m positive you will, also. I got these little cherry tomatoes straight out of my garden so they taste extra fresh. if you don’t have a garden in your backyard, never fear. Just mosey on over to the farmer’s market or a roadside produce stand and get yourself some, kid! You can also go on down to the local grocery store and find some nice cherry tomatoes in the produce section and they will work just fine. Just make sure to rinse away any pesticide residue once you get them home. You don’t need that sort of negativity in your life.
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!
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
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.
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Quick Tip: Eat these tomatoes straight up or on toast squares.
Thank you to TPW for this great recipe.