Marinated Garden Tomatoes Recipe
"My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It’s great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It’s tangy taste is much loved, even by my non veggie-loving kids!"
- Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.
- Place tomatoes and onions in an 11×13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.
- Cook’s Note:
- You can substitute 2 teaspoons dried thyme for the 1 tablespoon fresh thyme.
- Editor’s Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 125 calories;11.1 g fat;6.5 g carbohydrates;1.2 g protein;0 mg cholesterol;473 mg sodium.Full nutrition
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