Garlicky Marinated Tomato Salad Recipe
Total Time
12 hrs
Prep Time
12 hrs
Rating
5 out of 5 stars
(41)
Ingredients
10 servings
- 4 1/2 lbs medium roma tomatoes, rinsed
- 2 bell peppers, any color, seeded and chopped into large pieces
- 2 jalapeños or 5 tiny hot peppers (no need to remove seeds)
- 1 large or 2 medium garlic heads (16-20 cloves), peeled
- 1 bunch (1/2 cup) dill (fresh or frozen)
- 1/2 small bunch (1/2 cup) fresh parsley
- 1/2 cup (4 oz) olive oil
- 1/2 cup (4 oz) white vinegar
- 1/2 cup (110 grams) granulated sugar
- 2 1/2 Tbsp (50 grams) salt (not iodized)
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Preparation
Step 1
Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into a large food processor or blender and pulse to finely chop.
Step 2
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.
Step 3
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.
Step 4
Cover with lid and tighten. Turn jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down 12 hours.
Step 5
After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping jar right-side-up.
Step 6
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Chef's notes
Turning the bottle up-side-down in the refrigerator allows the tomatoes at the top of the jar to be fully submerged and fully marinated overnight.
Note on Nutrition Values:
It is difficult to produce accurate nutrition values for this recipe since most of the marinade is typically discarded when the tomatoes are eaten.
