In the summer, when tomatoes are at their ripest, there is nothing else quite like them. Juicy and sweet, tomatoes are perfect on a sandwich with miracle whip, atop bruschetta, in a caprese salad, etc. They are good raw or cooked, sliced or diced.
Whether tomatoes are in season or not, this is a recipe that allows you to get that summer-fresh taste all year round.
For this recipe you’ll need:
Approximately 8 large tomatoes
3/4 cup vegetable oil
1/2 cup fresh parsley, chopped
2 Tablespoons sugar
1 Tablespoon garlic salt
1 Tablespoon Seasoned salt
1/4 cup fresh thyme
1/4-1/2 cup Red Wine Vinegar
1 tsp. black pepper
1/2 cup green onions (green part only)
To Make This Recipe:
Cut each tomato into six wedges. Combine the remaining ingredients (besides the onions) and pour over the tomatoes. Place in a ziplock bag and marinate in the refrigerator for four hours or over night. top with the green part of the green onions and serve in a large bowl.
Tip: Play around with the ingredient amounts to suit your own taste.