Friday, August 17, 2012
Graham's Gluten-Free Fridays: Marinated Tomatoes
Every year, it happens. Every year, August sneaks up on me. More than just the realization that summer is nearing its end is the realizations that my garden is chock full of tomatoes. Delicious, ripe, bright red tomatoes. Tomatoes that must be used and eaten and enjoyed.
I make these tomatoes fairly often during the late weeks of summer. They're delicious, and it's an easy way to use up some of your garden fruit. Best of all, you can make them in the morning and forget about them until dinner! That's my favorite kind of side dish.
(Adapted from The Pioneer Woman)
1/2 c. canola oil
1/4 c. balsamic vinegar
2 T. sugar
1/2 tsp. salt
Pepper, to taste
2 green onions, green and white parts, sliced
handful of parsley, chopped
1/4 c. fresh basil leaves, chopped
1/4 tsp. fresh thyme
1 clove garlic, minced
2 c. cherry tomatoes, halved
Combine all ingredients, except tomatoes, into a medium bowl. Whisk to combine. Add tomatoes to bowl and stir to coat evenly.
Let tomatoes marinate in the fridge for at least 2 hours, more if possible. The tomatoes will release some juices as they marinate (so the longer they marinate, the more liquid you'll have).