24 Hour Marinated Tomatoes Food
MARINATED TOMATOES
Light, refreshing and very easy. This is the best way to have a tomato salad. Works great with grilled steak or virtually any grilled meat. Try it, you'll absolutely love it!
Provided by Leslie Fay
Categories Low Protein
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except tomatoes, in mixing bowl and whisk till combined.
- Place tomatoes in zip top bag.
- Pour mixture over tomatoes.
- Seal and refrigerate for 6 hours.
- Lay lettuce on serving platter.
- Drain tomatoes and reserve marinade.
- Place tomatoes on lettuce and serve marinade on the side for dipping.
Nutrition Facts : Calories 188.5, Fat 18.3, SaturatedFat 2.5, Sodium 402.8, Carbohydrate 5.7, Fiber 1.9, Sugar 3.4, Protein 1.5
TASTY MARINATED TOMATOES
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
24 HOUR MARINATED TOMATOES
Steps:
- Except for tomatoes, throw everything into food processor and lightly pulse to combine ingredients Pour into shallow dish and marinate tomatoes for 24 hours If marinade doesn't fully cover tomatoes, turn tomatoes after 12 hours
FRESH MARINATED TOMATOES
This recipe is from my friend's Gramma. It is the best way to eat fresh tomatoes in the summer, hands down! It is recommended that you make it ahead of time and let it sit overnight, but I've done it just a couple of hours before hand and it still was great. If you want to make it even tastier and more impressive add fresh mozzarella balls.
Provided by Mama Sweet Rolls
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Except for tomatoes, mix ingredients. Let sit overnight. Two hours prior to serving slice and add tomatoes.
Nutrition Facts : Calories 179.7, Fat 18.4, SaturatedFat 2.4, Sodium 297, Carbohydrate 4.1, Fiber 1.3, Sugar 2.5, Protein 1
MARINATED TOMATOES
Make and share this Marinated Tomatoes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place tomato slices in serving bowl.
- Combine remaining ingredients and pour over tomatoes.
- Toss lightly.
- Chill for 1 hour or longer before serving.
Nutrition Facts : Calories 527.5, Fat 54.8, SaturatedFat 7.1, Sodium 593.9, Carbohydrate 10, Fiber 1.9, Sugar 3.4, Protein 2.1
12-HOUR TOMATOES
Make and share this 12-Hour Tomatoes recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 12h30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
- Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
- NOTE 1: To toast cumin seeds:.
- Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
- NOTE 2:.
- The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.
- Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
- The tomatoes can be refrigerated in an airtight container for up to 2 weeks or frozen in heavy-duty plastic freezer bags for up to six months. If your refrigerator is under 38 degrees, you can pack the tomatoes into glass jars, covered with olive oil, for several months.
Nutrition Facts : Calories 267.5, Fat 20.2, SaturatedFat 2.7, Sodium 34, Carbohydrate 21.4, Fiber 6.4, Sugar 12.9, Protein 5.3
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