Marinated Tomatoes
The cherry tomatoes plants from our backyard garden are bursting with sweet and juicy fruit.
So many, in fact, that we cannot eat them fast enough. Cherry tomatoes are such a versatile fruit and can be used in so many ways from salads to sauces. Marinating them is a perfect and simple way to enjoy this summer jewel.
INGREDIENTS
Roasted Tomatoes
2 quarts cherry tomatoes, sliced in half
3 tablespoons garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon course ground pepper
2 teaspoons thyme leaves
4 tablespoons olive oil
1 teaspoon crushed red pepper
Marinade
2 and 1/2 cups olive oil
1 cup white wine vinegar
4 sprigs thyme
2 garlic cloves
2 pieces of lemon peel
DIRECTIONS
Preheat oven to 275°F. Line cookie sheet with parchment paper.
In glass or ceramic bowl, add tomatoes, garlic, Kosher salt, pepper, thyme. olive oil, and crushed pepper. Marinate for 10 minutes.
Drain liquid from tomatoes, and spread them evenly on a cookie sheet.
Roast for up to two hours or until tomatoes are dry. Remove from oven and cool.
For marinade, add oil in a medium saucepan. Heat to 140°F. Add in thyme, garlic, and lemon peel. Stir to release fragrance. Remove oil mixture from heat, stir in vinegar.
Add tomatoes to a glass quart jar, and fill jar with oil. Top with the lemon peel, garlic, and thyme for added flavor. Store in refrigerator.
Yield: 1 quart
Serve on grilled artisan bread with pesto for a delicious lunch and light dinner.
