Friday, June 13, 2014

Marinated Tomatoes

Fresh tomatoes, roughly chopped and marinated in a herb vinaigrette. Serve as is, spoon over a mixed garden salad, use as a garnish with grilled meats, or spoon over individual plates of plain shredded lettuce.

Marinated Tomatoes

With the big move to our new home, I planted a little late this year, and just picked the first of my homegrown tomatoes off the vine in my backyard. They will soon be part of my annual summer ritual.

This year, I was short on time to dig a garden or set up raised beds like before, so I just did a few containers of tomatoes in 5 gallon buckets and planted some herbs, beans and cucumbers right outside the patio door.


I know that some of you will disagree with my method, but you'll notice that I like to pluck mine early, and for me, that's when they are just beginning to show a blush of color. Then I let them complete the ripening process in a sunny windowsill.


Tomatoes are one fruit that once picked will continue to ripen, and frankly, tastes exactly the same as if you'd left it on the vine. Because I also love having lots of birds around and I keep several feeders in the yard for them, it's insurance that I beat them to my precious homegrown tomatoes, because once they begin to color, trust me, the birds will happily lead the race.

Those have only been in the window for 2 days and have already taken on quite a lot of color since I picked them thanks to the sun! This window is in my new Deep South Dish home office and has a western exposure, but the insulated windows means that my tomatoes will ripen, rather than bake, in this hot Southern sun. Keep that in mind with the site you choose for window ripening!

The ritual begins with the first ripe tomato - simply sliced, on a plate, doused with kosher salt and plenty of black pepper, with a dab of Duke's mayo on the side.


Next, the perfect thick sliced tomato sandwich, with plenty of salt, pepper and Duke's, on white bread, consumed most often standing over the kitchen sink with juices dripping down my arms. Heaven.


Not far after, I will enjoy my favorite grilled cheese sandwich made with very thinly sliced, raw sweet Vidalia onion and slices of homegrown tomatoes, sandwiched in between Cheddar or American cheese and pan grilled. A side of fresh, homemade tomato soup is always welcome, even in the summer. If you have never had tomato soup made with summer tomatoes, you must remedy that now, I insist!


These marinated tomatoes are another one of the many summer salads that I enjoy this time of year. They are great just as they are, when used as a garnish with grilled meats, or spooned over individual plates of plain shredded lettuce. Heck, I've even used them in an omelet! On occasion, it's also great to add in a bit of cubed Mozzarella or Bocconcini - the small Mozzarella balls.


I like to keep a bowl of these tomatoes constantly circulating in my fridge during the summer when tomatoes are peaking and abundant in the garden, often with some Vidalia onion thrown in, along with sliced up cucumber too, and just keep feeding it until I can tell the dressing needs to be refreshed. Remember though, tomatoes don't much like refrigeration, so consume them, don't just store them! Summer in a bowl.


See more of my salad recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Yum

Recipe: Marinated Tomatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min
Inactive time: 2 hours
Total time: 2 hours 10 min
Yield: About 4 to 6 servings


Ingredients
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of apple cider vinegar
  • 1 teaspoon of dill weed
  • 1 tablespoon of chopped fresh basil
  • 1 tablespoon of chopped fresh flat leaf parsley
  • 2 teaspoons of granulated sugar, or to taste
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of fresh cracked black pepper, or to taste
  • 4 cups of roughly chopped tomatoes (about 3 large), juices retained
  • Shredded lettuce
Instructions

Whisk together the first eight ingredients until blended. Add the chopped tomatoes with their juices to the dressing. Cover and rest at room temperature for 30 minutes before serving, or refrigerate for up to 2 hours to serve chilled. Serve as is, spoon over a mixed garden salad, use as a garnish with grilled meats, or spoon over individual plates of plain shredded lettuce.

Cook's Notes: May substitute 1 teaspoon each of dried basil and parsley. Add 1 small cucumber, peeled, seeded and chopped, and/or half of a sliced Vidalia onion, if desired. Also very good with a cup of cubed Mozzarella or Bocconcini (small Mozzarella balls) added.

Source: http://deepsouthdish.com

NOTE: You do not need to request access to print! Access is for document editing purposes only.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Simple Summer Cucumber, Onion and Tomato Salad
Fire and Ice Summer Salad
Shrimp and Salad

Posted by on June 13, 2014
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

140607
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed