Spiced Marinated Tomatoes

"We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
10mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • In a large bowl, combine first 4 ingredients.
  • Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
  • Chill 1 hour.

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Reviews

  1. GREG IN SAN DIEGO
    I harvested the last of my tomatoes earlier this week and prepared this recipe exactly as written. I served the tomatoes as one of the sides to a grilled steak. The recipe is a keeper!
     
  2. NurseJaney
    Was cleaning out my recipe file, but found this already on. The ONLY difference I made, was to use ripe Roma tomatoes, - seeded and quartered, since we had so many in the garden. There are just 2 of us, so the longer it took to eat - the more flavorful it became ! Glad you posted it, GaylaJ !
     
  3. Abby Girl
    I used this recipe as one of 3 salads that I made for a buffet dinner for 20. It was easy, high in taste, low in fat and the perfect accompliment to any grilled meats. Because of lack of space in the fridge, I placed the ingredients in a plastic zip lock bag, so storage was a snap! I highly recommend this recipe
     
  4. iris5555
    Loved this salad! I used white balsamic vinegar and followed the recipe as written. The seasonings were perfect. Thanks for sharing, Gayla.
     
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