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.