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Killer Marinated Tomatoes

Patricia Reitz

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:

Killer Marinated Tomatoes

Printable Recipe


  • 6 large tomatoes, 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


  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: 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.  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.