Garlicky Marinated Tomato Salad Recipe
This marinated tomatoes recipe is completely easy, healthy and has amazing flavor; a great way to use up garden tomatoes or make store-bought tomatoes taste so much better! There's no need to peel tomatoes and they keep well refrigerated up to a week.
Ingredients
- 4 1/2 lbs medium roma tomatoes, rinsed
- 2 bell peppers, any color, seeded, chopped into large pieces
- 2 jalapeños, (or 5 tiny hot peppers with seeds)
- 1 large garlic head (or 2 medium heads), 16-20 cloves, peeled
- 1 bunch dill , (1/2 cup chopped) fresh or frozen
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 1/2 Tbsp salt such as sea salt (not iodized), (50 grams)
Instructions
- Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into a large food processor or blender and pulse to finely chop.
- 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.
- 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.
- Cover with lid and tighten. Turn jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down 12 hours (*see note). After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping jar right-side-up.
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.
Nutrition Facts
Garlicky Marinated Tomato Salad Recipe
Amount per Serving
Calories
182
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Potassium
557
mg
16
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Protein
2
g
4
%
Vitamin A
2735
IU
55
%
Vitamin C
65.8
mg
80
%
Calcium
27
mg
3
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
