Marinated Tomatoes With Lemon And Summer Savory Food

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

Steps:

• Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
• Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
• Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

MARINATED TOMATOES WITH LEMON AND SUMMER SAVORY

Steps:

• Place the tomato wedges in a medium bowl. Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.

MARINATED TOMATOES WITH LEMON

Steps:

• Cut each tomato into 4 to 6 wedges.
• Place the tomato wedges in a medium bowl.
• Combine lemon juice and remaining ingredients, stirring with a whisk.
• Pour marinade over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally.
• Using a slotted spoon, serve wedges on a bed of greens.

FISH MARINATED WITH VINEGAR, SWEET WINE, TOMATO, AND ROSEMARY

Steps:

• Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
• Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13x9x2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.