Killer Marinated Tomatoes

Oh me, oh my!  I brought these babies to a gathering of church ladies and they were a huge hit.  Really, reeeeeeally delicious.  I'm having a hard time finding the words to properly describe how yummy they are so you’ll just have to make them to find out for yourself. TIP: using the right knife (like this one or this one) will make the job of cutting the tomatoes so much easier (and bonus, it’s the best knife for cutting other things like bread, fresh mozzarella, and chopping chocolate!).

Items used to make this recipe:

(affiliate links)

• seasoned salt https://amzn.to/3f5WfHm

• small serrated knife https://amzn.to/3T29nxR

• large serrated knife https://amzn.to/3sV0V8J

• cutting board https://amzn.to/3UllqY1

• cutting board oil and cream care kit https://amzn.to/3Dwt76Q

---

Killer Marinated Tomatoes

Printable Recipe

Ingredients

• 6 large tomatoes (about 2 pounds), cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)

• 3 tablespoons fresh parsley, chopped

• 2 tablespoons fresh basil, chopped

• 1 tablespoon sugar

• 1 1/2 teaspoon garlic salt

• 1 1/2 teaspoon seasoned salt

• 1/2 teaspoon ground black pepper

• 3/4 teaspoon dried thyme

• 3/4 cup canola oil

• 1/2 cup red wine vinegar

• 3 scallions, sliced

Directions

1. Whisk everything but the tomato wedges together in a bowl.

2. Add the tomatoes and stir to coat.

3. Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!

4. Store leftovers in the fridge, but allow them to warm to room temperature before serving.

Notes

1. The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.  

2. OR make a simple quinoa salad by dicing the tomatoes and mixing the entire recipe with about 3 cups of quinoa that's been cooked in flavorful homemade chicken stock.

---

---

Recent Posts

Oven-Roasted Tomatoes

So what do you do when a friend shares a ton of super sweet, itty-bitty, orange colored cherry tomatoes from her bountiful garden? Actually, I popped them like candy for a few days, but now I need to seriously find a use for them before she gives me more... and there apparently will be more... lots more! She said these Sun Gold cherry tomatoes are more prolific than bunnies :).

So I thought I'd try roasting them in the oven to attempt a homemade version of one of my favorite foods on earth... Sun-Dried Tomatoes.

I cut them in half, doused them generously with extra virgin olive oil , sprinkled on a little kosher salt and pepper, and roasted them in a 400F oven, cut side up, for about 35 minutes.

This is what they looked like when they were done. Yummy! Not exactly the same as sun dried tomatoes from the store, but they taste absolutely wonderful. They're soft-ish and still a bit juicy, but their flavor is INTENSELY SWEET!

We ate many of them right off the sheet pan, but I rescued a bunch of them for a ridiculously delicious pasta salad. You should definitely try these!