Marinated Tomatoes Recipe
User Reviews
5
Marinated Tomatoes Recipe
Description
The Marinated Tomatoes Recipe begins by carefully peeling Roma tomatoes after blanching them in boiling water, which loosens the skins for removal. The quartered tomatoes are placed in a bowl and drenched in a marinade made by mixing reserved warm water with ketchup, kosher salt, sugar, and fresh herbs including dill, parsley, and cilantro alongside chopped garlic. The acidity from ketchup combined with the herbs and salt provides a balanced, tangy flavor that permeates the firm tomato pieces without softening them excessively.
Chilling the tomatoes covered in the marinade for at least four hours or overnight enhances flavor melding and allows the ingredients to harmonize. The resulting marinated tomatoes serve well as a tangy, fresh accompaniment to sandwiches, grilled dishes, or as part of a salad spread.
Ingredients
- 6 lbs Roma tomato firm
- 1 liter water
- 28 oz ketchup
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1 dill small bunch
- 1/3 parsley bunch
- 1/3 cilantro bunch
- 8-10 garlic peeled and finely chopped (not pressed, cloves
Instructions
- Boil a large pot of water. Rinse tomatoes and place them in a large pot or bowl. Pour boiling water over tomatoes, place a plate over the top to submerge them in water and let sit for 2-3 minutes. Drain tomatoes, reserving 1 liter of water and set water aside to cool. Use a small
- paring knife to remove skins. Quarter tomatoes and place into a deep bowl.
- Use reserved 1 liter of warm (not hot) water and stir in: 28 oz ketchup, 2 Tbsp kosher salt, 2 Tbsp sugar, chopped dill, parsley, cilantro, and garlic.
- Pour over tomatoes making sure tomatoes are completely covered with liquid. Jiggle the bowl to distribute sauce but avoid stirring so tomatoes stay firm. Cover and refrigerate at least 4 hours or overnight before serving.
User Reviews
Overall Rating
5
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