Spiced Marinated Tomatoes Food

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MISSY'S MARINATED TOMATOES



Missy's Marinated Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 13

1/2 cup olive oil
1 tablespoon sugar
2 teaspoons chopped fresh parsley
2 teaspoons slivered fresh basil (chiffonade)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
2 green onions, sliced
1 cloves garlic, minced finely
2 pounds mixed tomatoes, different shapes and colors
1 head butter lettuce, leaves separated
Lots of fresh basil leaves, for garnish

Steps:

  • For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
  • For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
  • To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

TASTY MARINATED TOMATOES



Tasty Marinated Tomatoes image

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

3 large or 5 medium fresh tomatoes, thickly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 garlic clove, minced
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil

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.

SPICY STEAK MARINADE



Spicy Steak Marinade image

My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.

Provided by Jesi A.

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

½ cup water
¼ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons prepared yellow mustard
1 tablespoon minced onion
½ teaspoon minced garlic
¼ teaspoon red pepper flakes

Steps:

  • Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Nutrition Facts : Calories 29 calories, Carbohydrate 5.4 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.4 g, Sodium 1157.1 mg, Sugar 2.2 g

SPICY BALSAMIC TOMATO SALAD



Spicy Balsamic Tomato Salad image

This salad goes well with both Mexican/Latin American food and Italian/Mediterranean food. It bursts with balsamic-ginger spiciness, tomato sweetness, and chayote cooling.

Provided by stronglive1

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

½ pound tomatoes, cut into thin wedges
2 tablespoons balsamic vinegar, or more if needed
2 tablespoons rice vinegar, or more if needed
1 teaspoon dried basil, or to taste
¼ teaspoon ground ginger, or to taste
1 ¼ pounds chayote squash, thinly sliced

Steps:

  • Place tomatoes in a large bowl; add equal amounts balsamic vinegar and rice vinegar until tomatoes are covered. Season with basil and ginger; stir. Let sit, stirring every 15, until flavors, combine, about 1 hour.
  • Drain off any excess liquid from the tomatoes, reserving the vinegar mixture. Do not rinse the tomatoes.
  • Combine tomatoes and chayote and serve with vinegar mixture as the dressing.

Nutrition Facts : Calories 21.4 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.9 g, Sodium 3.8 mg, Sugar 2.5 g

SPICED MARINATED TOMATOES



Spiced Marinated Tomatoes image

We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.

Provided by GaylaJ

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups halved cherry tomatoes
1/3 cup thinly sliced green onion (about 4)
4 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large bowl, combine first 4 ingredients.
  • Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
  • Chill 1 hour.

Nutrition Facts : Calories 40.6, Fat 1.9, SaturatedFat 0.3, Sodium 151.3, Carbohydrate 5.8, Fiber 1.2, Sugar 3.8, Protein 0.9

MARINATED TOMATOES



Marinated Tomatoes image

This is Paula Deen's recipe. Its really good, really easy and a great way to use up an abundance of summer tomatoes!

Provided by Little Bee

Categories     Vegetable

Time P2DT5m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons chopped fresh parsley leaves (do not use dried)
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoning salt (I like McCormicks)
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 -3 green onions, chopped
4 -6 large tomatoes, each cut into 6 wedges

Steps:

  • Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl.
  • Whisk well.
  • Place tomatoes in a resealable plastic bag and pour marinade over.
  • Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Nutrition Facts : Calories 274.1, Fat 27.5, SaturatedFat 3.6, Sodium 8.1, Carbohydrate 7.6, Fiber 1.8, Sugar 5.4, Protein 1.2

MARINATED SUN-DRIED TOMATOES



Marinated Sun-Dried Tomatoes image

The tomatoes will become slightly stronger with refrigeration time, yield is only estimated. If you prefer to use fresh herbs, then use 2-1/2 tablespoons of fresh in place of dry.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 1 cup

Number Of Ingredients 7

1 (3 ounce) package sun-dried tomatoes
boiling water
1/2 cup olive oil
3 -4 fresh minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried basil
salt (optional)

Steps:

  • Place the sun-dried tomatoes in a small bowl.
  • Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
  • Slice, and return to bowl.
  • Add in oil and remaining ingredients.
  • Let sit at room temperature for 1 hour, stirring occasionally.
  • Store in the refrigerator covered in a glass jar.
  • **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

MARINATED TOMATOES



Marinated Tomatoes image

Plum or Roma tomatoes are best to use in this recipe. Plan head the tomatoes need to chill for a minimum of 4 hours and then left at room temperature for 30 minutes before serving. Try to use only seasoned salt for this, it really improves the flavor of the marinade! Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 5h

Yield 6 serving(s)

Number Of Ingredients 8

1 cup vegetable oil (you can reduce the oil slightly if desired)
1/2 cup red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
2 teaspoons seasoning salt
1 teaspoon dried oregano
1/2 teaspoon black pepper (use about 1/2 teaspoon or to taste)
8 -10 plum tomatoes (choose firm and ripe red tomatoes for this)

Steps:

  • In a bowl combine the oil and remaining ingredients except the tomatoes; whisk to blend well then place in a large heavy zip-top freezer bag.
  • Slice the tomatoes into 4 wedges; add to the plastic bag, and seal bag; turn to coat the tomato wedges with marinade.
  • Refrigerate for about 4 hours.
  • Let sit out at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 346.7, Fat 36.5, SaturatedFat 4.8, Sodium 4.4, Carbohydrate 5.9, Fiber 1.2, Sugar 4.4, Protein 0.8

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