Overnight Marinated Tomatoes Food

OVERNIGHT-MARINATED FLANK STEAK

Steps:

• Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
• Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
• Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
• Rest steak 5 to 10 minutes before slicing across the grain.

MARINATED EGGPLANT WITH GARLIC

Steps:

• Gather the ingredients.
• Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
• To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
• Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
• In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
• Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
• Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
• In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
• Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.

SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE

Steps:

• The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
• Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
• About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
• Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
• Cooking time means to marinate overnight.

MARINATED GARDEN TOMATOES

Steps:

• Place tomatoes and onions in a shallow serving bowl. , In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

OVERNIGHT MARINATED TOMATOES

Steps:

• Whisk oil, vinegar, white wine, and dressing mix together in a small bowl.
• Arrange 1/2 of the tomato slices over the bottom of a 9x13-inch pan. Sprinkle 1/2 of the Parmesan cheese and green onions on top. Pour 1/2 of the oil and vinegar mixture on top. Repeat with remaining tomatoes, cheese, green onions, and oil and vinegar mixture.
• Cover with plastic wrap and refrigerate, 8 hours to overnight.

MARINATED GREEN TOMATOES

Steps:

• Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

OVEN ROASTED & MARINATED TOMATOES

Steps:

• 1. Preheat the oven to 375 - 400 degrees F.
• 2. Toss the halved tomatoes with the chopped onions, 2 Tablespoons of the olive oil and the minced garlic. Spread the seasoned tomatoes, cut side up, in a single layer on a rimmed sheet pan and bake them for 30 to 40 minutes. The tomatoes will have a shriveled appearance and are lightly brown around the edges. After roasting, turn off the oven, and leave the tomatoes in there for an additional 30 minutes, so that they cook in the existing heat.
• 3. Toss the roasted tomatoes with the remaining 2 Tablespoons olive oil, sage, rosemary, lemon zest, salt and pepper. Chill the tomatoes, with their marinade for at least 8 hours, or overnight to allow flavors to blend.

FRESH MARINATED TOMATOES

Steps:

• Except for tomatoes, mix ingredients. Let sit overnight. Two hours prior to serving slice and add tomatoes.