Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It's great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It's tangy taste is much loved, even by my non veggie-loving kids!

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Recipe Summary

additional:
4 hrs
total:
4 hrs 20 mins
prep:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.

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  • Place tomatoes and onions in an 11x13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.

Cook's Note:

You can substitute 2 teaspoons dried thyme for the 1 tablespoon fresh thyme.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

125 calories; protein 1.2g; carbohydrates 6.5g; fat 11.1g; sodium 472.9mg. Full Nutrition
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