Marinated Tomatoes

As Summer nears an end, one should always reserve a few tomatoes for marinating. Quick and easy to fix, they pop into the refrigerator in no time, marinating while the rest of dinner is prepared.

Originally posted in Country Magazine, I swear this is the same recipe used by a former co-worker's mother for a company dinner. The tomatoes didn't last long, and everyone complimented Mrs. Crawford's dish, so much so, that she ended up printing the recipe (along with her fabulous cheese ball to which I would later become addicted) for many of the employees.

Grab a few tomatoes from the garden, or head for your local Farmer's Market early for the big ones. A large casserole dish is perfect for the marinating process. Simply cover with plastic wrap in the refrigerator.

• 3 large fresh tomatoes, sliced on the thick side
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt (optional use = 1/2 tsp. or none at all)
• 1/4 teaspoon freshly ground black pepper
• 1/2 to 1 garlic clove, finely minced
• 2 Tablespoons onion, finely minced (make 'em pretty, they will stand out)
• 1 Tablespoon fresh parsley, finely minced
•  1 Tablespoon fresh basil, finely minced, or 1 teaspoon dried basil

Place sliced tomatoes in a large dish such as a rectangular casserole dish. Mix all remaining ingredients in a container with a lid, cover and mix well. Pour over tomato slices, cover with plastic wrap and refrigerate for several hours. 

Print several recipe cards. They are going to ask for them. Bon appetit!