Marinated Tomatoes Recipe

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Delight Gluten Free Magazine

  • Yield: 8 to 10 Servings


For the tomatoes
  • 2 red bell peppers, seeds removed and roughly chopped
  • 1 jalapeno, seeded and roughly chopped
  • 1 garlic head, separated into cloves, peeled, and roughly chopped
  • 2 pounds of ripe summer tomatoes, quartered or cut into 8 wedges, if large
  • 1 cup of fresh dill and parsley, finely chopped
How to Make It
  1. Whisk all the marinade ingredients in a medium bowl until well combined and set aside. Combine bell peppers, jalapeno, and garlic in a food processor, and pulse to chop into small pieces. In a glass or ceramic dish, arrange vegetables in layers; tomato slices, followed by chopped pepper mixture, then herbs. Pour the marinade over, cover, and let sit at room temperature for 1 hour.
  2. Refrigerate for at least 8 hours and up to 5 days before serving. The taste will improve further after a day or two of marinating. For best flavor, take the tomatoes out of the refrigerator and serve at room temperature.

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