In some parts of the country, decent tomatoes are already appearing at markets. This recipe works wonderfully with medium-sized tomatoes. In the dead of winter when delicious tomatoes are a rarity, seek the ones still attached to a stem or use plum tomatoes. I place one marinated tomato on a bed of greens that always includes crunchy, cold, iceberg lettuce. I drizzle the marinade around it.
- 6 whole ripened medium tomatoes
- 1/3 cup salad oil
- 1/3 cup olive oil (light or EV)
- 1/4 cup white balsamic vinegar
- 1 clove garlic, finely minced
- 1/4 cup snipped fresh parsley
- 1/4 cup sliced green onion and tops
- 1 teaspoon salt
- 1/4 teaspoon freshly-cracked black pepper
- 1/2 teaspoon dried thyme flakes
Peel tomatoes (drop into boiling water for a few seconds and then peel). With a paring knife, remove just the top green stem part being careful not to cut into the core of the tomato. This is optional. but I like to do it.
Mix the remaining ingredients. Marinate the whole tomatoes in a refrigerator several hours or overnight (preferably overnight) in a deep, narrow bowl. If the oil congeals before serving, just bring back to room temperature before serving. To serve, arrange tomatoes on a platter and spoon a small amount of the marinade over each tomato. Sprinkle with additional green onions and parsley or serve individually over a bed of lettuce and use marinade as the dressing.
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J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
Thanks for the ideas!
scupper: enjoy!
When I made this the other day I peeled the tomatoes and chopped them. I used the darker balsamic with no problems. Glad you liked it. This is from my grandmother's WWII cookbook!!!! But I changed some of the ingredients--like balsamic vinegar instead of white vinegar.