Recipe from www.butteryum.org
6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
3 T fresh parsley, chopped
2 T fresh basil, chopped
1 T sugar
1 1/2 t garlic salt
1 1/2 t seasoned salt
1/2 t ground black pepper
3/4 t dried thyme
3/4 c canola oil
1/2 c red wine vinegar
3 scallions, sliced
3 T fresh parsley, chopped
2 T fresh basil, chopped
1 T sugar
1 1/2 t garlic salt
1 1/2 t seasoned salt
1/2 t ground black pepper
3/4 t dried thyme
3/4 c canola oil
1/2 c red wine vinegar
3 scallions, sliced
Whisk everything but the tomato wedges together in a bowl.
Add the tomatoes and stir to coat.
Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!
Store leftovers in the fridge, but allow them to warm to room temperature before serving.
Add the tomatoes and stir to coat.
Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!
Store leftovers in the fridge, but allow them to warm to room temperature before serving.
0 comments:
Post a Comment