Serves 8
245 min
Creole-Marinated Tomatoes
Recipe GLPR2675dca010d6e0
A vibrant Creole-style marinated tomato dish featuring fresh tomato wedges infused with an herbaceous vinaigrette of olive oil, rice vinegar, and traditional Creole seasonings. The warm marinade mingles with crisp green onions and parsley before chilling for hours, allowing flavors to meld beautifully. Serve as a refreshing condiment or side dish that brings brightness to any table.
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Ingredients
3 pounds large tomatoes, cored and cut into 6 wedges each
4 large green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 cup extra-virgin olive oil
3/4 cup unseasoned rice vinegar
2 tablespoons packed dark brown sugar
1 celery stalk, thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon finely grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Core each large tomato and cut them into 6 wedges. Place the tomato wedges, sliced green onions, and chopped parsley into a large bowl and set aside.
In a heavy medium saucepan, combine the extra-virgin olive oil, rice vinegar, brown sugar, sliced celery, sliced garlic, oregano, thyme, hot pepper sauce, grated lemon peel, salt, and black pepper.
Place the saucepan over medium-low heat and stir gently for about 1 minute, until the brown sugar and salt are completely dissolved. Do not boil—the mixture should be warm but not hot.
Pour the warm marinade over the tomato mixture in the bowl, stirring gently to combine and coat all ingredients evenly.
Cover and refrigerate for at least 4 hours, or up to 6 hours, to allow the flavors to meld and develop. Stir once or twice during chilling if desired.
Serve chilled or at room temperature as a condiment or refreshing side dish.
