Marinated Tomatoes with Parsley – Elizabeth Sutton Collection
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Marinated Tomatoes with Parsley

Have you heard the saying lately, “I got it from my Mama”? This old, favorite recipe of mine is proof that things we receive from our parents are by far the best! Marinated tomatoes are great served as a side dish, especially for a BBQ – the perfect balance of sweet and savory creates an irresistible flavor combination and is completely different from any other tomato salad recipe I’ve ever tried. So what is the trick? A secret ingredient, pickle relish, which gives it its’ addictive zest. Ripe, sweet, beefsteak tomatoes in a vinaigrette mixture, seasoned to perfection! As a light appetizer or a side dish to for steak, grilled chicken or oven-roasted fish, these refreshing marinated tomatoes are the ideal solution. A summery, 8-ingredient course that can be prepped in just 10 minutes. Tip: the longer this tomato salad recipe marinates, the better the flavor!

Marinated Tomatoes with Parsley

Ingredients
Marinated Tomatoes
– 6 large beefsteak tomatoes
– 2 tbsp. fresh parsley, chopped
– ¼ cup HEINZ pickle relish
– 1 tsp. salt
– 1 tbsp. white sugar
– ¼ tsp. fresh ground black pepper
– ½ tsp. paprika
– ¼ cup BORGES extra virgin olive oil
– ½ cup apple cider vinegar

Directions
Slice beefsteak tomatoes into ¼” thick round slices, finely chop parsley, and place in a large pyrex (preferably with lid). In a separate bowl, combine pickle relish salt, sugar, pepper, paprika, apple cider vinegar, and olive oil. Mix well, pour equally over tomatoes, and let marinate in fridge for at least 4 hours. Best served cold.

Tip: Marinated tomatoes are best left overnight to absorb the juices.

Spend all summer eating salad meals similar to this tomato salad recipe! Try my Asian Salad with Corn for a more piquant taste and add a splurge of flavor to your menu.

Don’t hesitate to let me know how your salad turned out!

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