17 Reviews of Simple Marinated Vine Ripened Tomatoes

From: Bev

On Sep 5, 2002

I wish I had been able to find some fresh basil, but even with the dry, this recipe just hit the spot! I prepared it in a 8" pie plate which seemed to be just the right size to fit the tomatoes. I allowed the tomatoes to marinate for two hours. Served alone as a side salad, with some freshly grated Parmesan Cheese sprinkled on top, it was absolutely delightful! Thanks again, Dorothy!

From: Dan'l

On Sep 9, 2002

This recipe is fantastic! I could eat this for breakfast, lunch and dinner! This would go well with almost any main course. Easy to make and perfect for summer! This is a refreshing recipe I could eat over and over again! When I close my eyes it makes me feel like I am in a very expensive restaurant except that these tomatoes are better than most of the food you normally get in an expensive restaurant! GOOD JOB Dorothy!!!

From: Miss Annie

On May 19, 2005

Well, this simple dish delivers the flavor!! The onions and celery compliment the tomatoes. The balsamic give the tomatoes a wonderful, robust taste. Buy the best balsamic vinegar you can find, you won't be disappointed in the flavor in any dish. We savored each bite. A simple dish, but gourmet in taste and appearance. Thanks for sharing this wonderful recipe.

From: Indiana Debbie

On Sep 9, 2002

Dorothy I cannot say enough about how wonderful this recipe is!!!I hope everyone tries it. I will be making this often. Thaqnk you so much.

From: myrar

On Aug 6, 2006

This is always a hit no matter where I take it. The only thing I do different is chop the tomatoes, use white balsamic vinegar,serve with toasted garlic bread and call it bruschetta. Definately, use fresh basil if you have it. The most frequent comment I get is "I make bruschetta, but it doesn't taste like this." They mean it in a "oh my this is good" way. I never get to take any leftovers home. Thanks.

From: Bergy

On Oct 1, 2002

Well does this ever go well with the garden surplus of tomatoes - as already said I can eat this morning noon & evening. The fresh basil is wonderful. I added some raw sliced mushrooms too (the ones I picked up today were so fresh and snow white) Thanks Dorothy for a great, simple,but good , taste treat

From: Charlotte J

On Sep 3, 2002

Simple, fast and tasty. The dry basil adds a nice taste combination with the balsamic vinegar. I can only imagine what it would taste like with fresh basil.

From: Tmisen

On Aug 1, 2005

I have made this 2 nights in a row and my husband saved what little was left from last night so he could have it at lunch. I did like one of the other ladies and used celery salt. I also used a sweet vidalia onion chopped (and lots of it)instead of the green onion. I also (as the same person did) added garlic and herb feta to the marinade then also topped with a little extra at serving time. Even my 9 year old daughter loved this recipe and both she and my husband have asked me to make it again tonight!

From: Dreamgoddess

On Jan 21, 2005

It's unbelievable how much wonderful taste this recipe delivers! I can't wait until summertime to try this with fresh tomatoes. I served this with barbecued beef and potato salad. Thanks for such a great recipe!

From: TheDancingCook

On Jun 25, 2003

Very good! In our house, one veggie we all can agree on is tomatoes. I made this along side of shrimp kabobs, london broil and potatoes; I did not have celery, and did not add onions (DH hates raw ones) and it was still good.