Garlicky Marinated Tomato Salad Recipe
User Reviews
5
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Prep Time
12 hrs
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Total Time
12 hrs
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Servings
10 people as a side dish
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Calories
182 kcal
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Course
Side Dish, Condiments
Garlicky Marinated Tomato Salad Recipe
Description
The Garlicky Marinated Tomato Salad combines Roma tomatoes with a marinade made from bell peppers, jalapeño peppers, whole garlic cloves, fresh dill, and parsley, which are finely chopped together and blended with white vinegar, olive oil, sugar, and salt. The tomatoes are cut into halves or quarters and layered alternately with the marinade in a large jar. This layering and subsequent refrigeration allow the tomatoes to absorb the aromatic, tangy mixture thoroughly.
The salad balances the sweetness and acidity from the sugar and vinegar with the aromatic herbs and the slight heat of the jalapeños. The whole garlic cloves gently soften during marination, adding mellow garlic flavor without overpowering the dish. The texture is a combination of tender, juicy tomato pieces with the slightly crunchy diced peppers and herbs throughout.
This marinated salad can be served chilled as a side dish or accompaniment to grilled foods, sandwiches, or as a fresh topping for meats and grain bowls. The note about storing the jar upside down during refrigeration ensures that all tomatoes remain submerged and fully absorb the marinade for consistent flavor.
Nutrition values are difficult to estimate accurately, as most of the marinade is typically discarded when serving the salad.
Ingredients
- 4 1/2 lbs Roma tomato rinsed, medium
- 2 bell pepper any color, seeded, chopped into large pieces
- 2 jalapeños (or 5 tiny hot peppers with seeds)
- 1 garlic 16-20 cloves, peeled, large head or 2 medium heads
- 1 dill 1/2 cup chopped) fresh or frozen, bunch
- 1/2 cup parsley fresh
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 1/2 Tbsp salt 50 grams, such as sea salt, not iodized
Instructions
- Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into a large food processor or blender and pulse to finely chop.
- Transfer mixture to medium bowl and add 1/2 cup vinegar, 1/2 cup olive oil, 1/2 cup sugar and 2 1/2 Tbsp salt. Stir to combine.
- Cut tomatoes in halves (or quarters if using larger tomatoes), trimming off fibrous stem tops. Layer tomatoes and marinade into large 1 gallon jar, alternating with tomatoes and marinade until jar is full.
- Cover with lid and tighten. Turn jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down 12 hours (*see note). After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping jar right-side-up.
Notes
- Invert the jar in the refrigerator during the first 12 hours to ensure tomatoes are fully submerged in the marinade.
- After marinating, keep the jar right side up and store refrigerated until serving.
- Be aware that most marinade is discarded when eating, so nutrition estimates can vary widely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people as a side dish
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbs | 19g | |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Potassium | 557mg | 12% |
| Fiber | 3g | 12% |
| Vitamin A | 2735IU | 55% |
| Vitamin C | 65.8mg | 73% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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