I detected these marinated tomatoes from ButterYum half a month back and realized I needed to make them. I cherish tomatoes, my mother once revealed to me that I used to eat them like apples when I was a child! I can't envision what a wreck that was.
These are the most incredibly scrumptious tomatoes you'll ever sink your teeth into. Make certain to serve them with huge hunks of a sound bread to drench up all the flavorful marinade. You can substitute an equivalent measure of divided cherry tomatoes. Simply ensure you use bread made without blanched white flour. Sans gluten bread would be much more advantageous –, for example, the proposed formula for coconut flour bread.
The marinade is a straightforward mix of herbs, flavors, vinegar and oil, however it packs a genuine punch. These marinated tomatoes are flavorful as is or served over a bed of crisp spinach with some parmesan for a fast plate of mixed greens.
Ingredients
- 3 Tablespoons Fresh Parsley, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- 1 Tablespoon Granulated Sugar
- 1-½ teaspoon Garlic Salt
- 1-½ teaspoon Seasoned Salt
- ¾ teaspoons Dried Thyme
- ½ teaspoons Ground Black Pepper
- ¾ cups Canola Oil
- ½ cups Red Wine Vinegar
- 3 whole Scallions, Sliced
- 6 whole Tomatoes, Cut Into Wedges
Instructions
- Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!
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