Garlicky Marinated Tomato Salad Recipe

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Natasha's Kitchen

Total Time

12 hrs

Prep Time

12 hrs

Rating

(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)

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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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.

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.

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Garlicky Marinated Tomato Salad Recipe

Ingredients

Preparation

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Chef’s notes

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