My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It's great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It's tangy taste is much loved, even by my non veggie-loving kids!

Marinated Garden Tomatoes

red wine vinegar

olive oil

parsley

thyme

garlic,

salt

black pepper

tomatoes,

green onions

Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.


Place tomatoes and onions in an 11x13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.


Delicious and healthy dish for anytime! I did half red wine vinegar and half balsamic. I may try all balsamic another time, as I like it's smoothness, and it seems less pungent. I did add a few tsps of sugar to cut the acidity. I was happy to have fresh basil and parsley on hand, so I used that and skipped the thyme. Extra garlic, of course.  A great recipe, especially in the summer when the quality of the tomatoes is so much better.

7.27.19  I mix up something similar to this all year long, but fresh thyme is a new addition for me, and I liked it.  So very quick and easy to make  early in the day, and then, one less thing to fuss with when making for evening dinner.

Wonderful recipe!  I used the different colored grape tomatoes as seen in Lutzflcat photo and cut them in half.  Plus I added fresh basil and parsley.  Not only was this tasty, but it made a great presentation for recent guest.  Next time I might add a tad bit of sugar as one reviewer suggested.  My red wine vinegar, I thought, was a bit strong.  Thanks so much for this recipe!

marinated garden tomatoes

Prep Time: 20 minutes

Total: 4 hours, 20 minutes

Servings: 10

Author : Mrs_Mike

Ingredients

Instructions

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