It’s that time of year! Pick as many tomatoes as you can and prepare them using this recipe, then you have the makings for bruschetta (serve on grilled french bread with parmesan), margarita pizza, caprese salad (simply add balls of mozzarella) or any pasta dish – hot or cold. I got this recipe from The Pioneer Woman last year and use it weekly in the summer.
Marinated Tomatoes (from The Pioneer Woman)
1 c olive oil
1/4 c balsamic vinegar
4 T. sugar
1 t. salt
3 green onions, sliced
14-18 basil leaves, sliced
1/4 t. thyme
2-3 cloves garlic, minced
2 lbs. tomatoes, cut ( I use red and orange tomatoes of all sizes)
Whisk all ingredients except tomatoes, then add them and marinate for 3-4 hours. Lasts for a week in the refrigerator.