My sister-in-law Missy brings these marinated tomatoes to our Fourth of July bash every year, and as far as I’m concerned, they’re essential to my emotional well-being. Amidst all the grilled steaks, warm corn casserole, and potatoes, the cool, fresh flavor of the tomatoes always, always hits the spot.
What also hits the spot is that Missy, for reasons unknown to me, insists on transferring her tomatoes to a food storage container and leaving them with me at the end of the night. Maybe she knows how much I love them. Maybe she doesn’t want to clutter her fridge. Maybe her tomatoes are some kind of ministry…I don’t know. But I will tell you that as good as these tomatoes are at the Fourth of July get-together, they’re even better the next day.
And the day after that? Also known as today? This is what I did:
I sliced a baguette, brushed the slices with olive oil, then grilled them on a grill pan. Then I rubbed a peeled garlic glove over the surface of the bread and topped with the tomatoes, using a spoon to allow for some extra juice to drop onto the bread.
Divine, and you can leave it as is or top it with goat cheese if you’re feeling extra naughty.
Here’s the recipe!
Recipe: Missy’s Marinated Tomatoes
Prep Time: 4 Hours | Cook Time: | Difficulty: Easy | Servings: 18
- 1 cup Canola Oil
- 1/4 cup Balsamic Vinegar
- 4 Tablespoons Sugar
- 1 teaspoon Salt
- Freshly Ground Black Pepper
- 3 whole Green Onions, Sliced
- 1/4 cup Chopped Parsley
- 18 whole Basil Leaves (chiffonade)
- 1/4 teaspoon Ground Thyme
- 2 cloves Garlic, Minced Finely
- 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
- 1 whole Baguette, Sliced
- 1 clove Garlic, Peeled
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too–pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.