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

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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.

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Recent Posts

Homemade Pomegranate Syrup

I love pomegranates. Each winter I purchase a case and slowly, over the course of a few weeks, I wait for everyone in the house to leave so I can enjoy a little alone time, just me and my pomegranate. I fully enjoy the process of cracking one open and carefully extracting all the ruby red juice filled arils, savoring each and every one of them as they give under the slightest pressure and release their intoxicating juice. It's a ritual truly look forward to.

The year before last I decided to tackle harvesting the arils from an entire case in one sitting. Several hours later, my fingernails were stained beyond belief, but I was left with a gigantic bowl full of thousands of wonderful arils that the entire family enjoyed for at least a week (they keep remarkably well in the fridge). When pomegranate season rolls around (in about 6 months), I'll show you how I extract the lovely arils. For now I have to resort to buying bottled juice. Drinking bottled juice isn't nearly as satisfying as eating hundreds of juicy arils, but the flavor and health benefits are equal. I buy large bottles at Costco. Smaller bottles are readily available at grocery stores.

Recently I was in the mood for something sweet and I had a bottle of pomegranate juice in the fridge, so I made a batch of pomegranate syrup and I really love the way it turned out - so sticky and sweet, yet slightly tangy. Amazing stuff. I served it on vanilla ice cream, but I have a jar of leftover syrup in the fridge. I'm thinking crepes, french toast, pancakes, waffles, summer drinks... so many delicious possibilities.

I hope you'll give this yummy stuff a try.

Homemade Pomegranate Syrup

makes 3/4 cup

Printable Recipe

Ingredients

• 1 cup pomegranate juice (fresh or bottled)

• 1/2 cup honey (or light corn syrup, maple syrup, golden syrup)

• 2 teaspoons pure vanilla extract

• 1 tablespoon butter

Directions

1. In a medium sauce pan, combine ingredients.

2. Bring to a gentle boil and reduce by half.

3. Serve over ice cream, crepes, french toast, pancakes, waffles, summer drinks, etc. Refrigerate leftovers.