Marinated Tomatoes

From: Dew Drops

On Sep 12, 2002

Inez,Oh thank you for this recipe! I have a zillion yellow pear tomatoes,& needed another idea--This filled the bill.I did cut down on the sugar,as the yellow tomatoes don't have as much acid as the red.It is simple & fast ,which fits into my hectic lifestyle.

From: ~SwoR~

On Sep 10, 2002

The riper the tomatoes the better this is. I love it. I could eat these for a full meal.

From: Lizzie-Babette

On Sep 5, 2002

The mix of ingredients really highlights fresh tomato flavor. Getting the sugar dissolved was a bit challenging, but it was great - it toned down the sometimes too-acidic bite of the tomatoes. We did add a tiny bit of salt, but only once the tomatoes were on the plates, rather than add it to the marinade. We normally dress tomatoes with balsamic vinegar, olive oil, basil, and sometimes fresh mozzarella, but this was an excellent change of pace. We had it with grilled steaks for a simple, summery supper. Very nice recipe.

From: Bunsby

On Sep 4, 2002

I appreciate the simplicity of this recipe, but I find it just wasn't quite to my taste. Thank you for the simple idea, though, as I hope to try and find a tomato marinade that I can make up on my own.