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Garlicky Marinated Tomato Salad Recipe


Ingredients:

For the Marinade:

  • 2 bell peppers, any color, seeded, chopped
  • 2 jalapeños, seeded (or 5 tiny hot peppers)
  • 1 large garlic head (or 2 medium heads), peeled
  • 1 bunch dill (1/2 cup chopped), fresh or frozen
  • 1/2 cup (120 ml) fresh parsley
  • 1/2 cup (120 ml) olive oil
  • 1/2 cup (120 g) granulated sugar
  • 2 1/2 Tbsp (35 g) salt (sea salt or kosher salt)

For the Tomatoes:

  • 4 1/2 lbs (2 kg) medium roma tomatoes, rinsed

Instructions:

  1. Make marinade: In a food processor or blender, combine chopped bell peppers, jalapeños, garlic, dill, and parsley. Pulse until finely chopped.
  2. Combine marinade ingredients: Transfer the mixture to a medium bowl and add vinegar, olive oil, sugar, and salt. Stir to combine.
  3. Prepare tomatoes: Cut tomatoes in halves (or quarters if using larger tomatoes), trimming off fibrous stem tops.
  4. Layer in jar: Layer tomatoes and marinade in a large 1-gallon jar, alternating until the jar is full.
  5. Refrigerate: Cover with a lid and tighten. Turn the jar upside-down, placing it over a plate to catch any leaks. Refrigerate upside-down for 12 hours.
  6. Serve: After 12 hours, flip the jar right-side-up and enjoy! Refrigerate remaining tomatoes, keeping the jar right-side-up.

Note: Turning the jar upside-down ensures that all the tomatoes are fully submerged in the marinade.

Nutrition: It's difficult to provide accurate nutrition values for this recipe as the marinade is typically discarded when the tomatoes are eaten.

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