Marinated tomatoes

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, the traditional, real, old-fashioned way, an irresistible flavor combination with just the right amount of sweetness. 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, plumb tomatoes in a vinaigrette mixture, seasoned to perfection, just the right summer dish! As a light appetizer or a side dish to BBQ steak, grilled chicken or oven-roasted fish, these refreshing marinated tomatoes are the ideal solution. A summery, 8-ingredient course ready in just 10 minutes, a tomato salad recipe I will doubtlessly be passing on to my kids!

  • INGREDIENTS

    • 6 large beefsteak tomatoes 
    • 2 tbsp. fresh parsley, chopped
    • ¼ cup pickle relish
    • 1 tsp. salt
    • 1 tbsp. white sugar
    • ¼ tsp. fresh ground black pepper
    • ½ tsp. paprika
    • ¼ cup 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.

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