Perky Parsleyed Tomatoes

These tomatoes are a refreshing side dish to any meal. They are marinated in a zippy dressing with cilantro and garlic. The cider vinegar and mustard perk your taste buds with a bright note and olive oil and sugar mellow out the taste.

I think cilantro goes perfectly with these tomatoes, but you can easily substitute with parsley and add a little basil too. I sometimes replace the sugar with honey also. I found this recipe in a Taste of Home magazine a few years ago. Whenever I serve these tomatoes, I am asked for the recipe. It’s such a unique way to serve tomatoes.

Yields: 4 servings

Ingredients:

4 medium tomatoes

1/8 cup olive oil

1 1/2 Tablespoons fresh cilantro or parsley, minced

1 garlic clove, minced

1 Tablespoon cider vinegar

1/2 Tablepoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper

Cut the tops off the tomatoes, so they will have a straight surface to stand on. Discard the tops. Cut the tomatoes horizontally into 1/2 inch circles, keeping the tomatoes together.  IMG_5455 (550x329) In a small bowl, whisk the rest of the ingredients together.  IMG_5471 Place the tomatoes in a small rimmed baking sheet or a rimmed bowl. Pour the marinade over the tomatoes to completely cover them.  IMG_5483 Cover with plastic wrap and refrigerate for at least half an hour up to 2-3 hours. IMG_5714

Perky Parsleyed Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 4 medium tomatoes
  • ⅛ cup olive oil
  • 1½ Tablespoons fresh cilantro or parsley, minced
  • 1 garlic clove, minced
  • 1 Tablespoon cider vinegar
  • ½ Tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Cut the tops off the tomatoes, so they will have a straight surface to stand on. Discard the tops.
  2. Cut the tomatoes horizontally into ½ inch circles, keeping the tomatoes together.
  3. In a small bowl, whisk the rest of the ingredients together.
  4. Place the tomatoes in a small rimmed baking sheet or a rimmed bowl.
  5. Pour the marinade over the tomatoes to completely cover them.
  6. Cover with plastic wrap and refrigerate for at least half an hour up to 2-3 hours.

 

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Comments

  1. Natasha says

    My uncle tried these at his friend’s house in SC and he said they were so delicious that it was hard for him to keep from eating them all! His friend’s wife told him she got the recipe off your site and now, he came back to NY and came to my parents when I was there and says, “Natashka, is it hard to make these? If not, I will go get the stuff and you can make me some!” Now I am very excited to try them!

    • says

      What a story! Love it!
      I really like this recipe too. The tomatoes are so refreshing and just bursting with flavor. Really easy too, plus you make them ahead of time, which is a winner for me.
      Say hi to your uncle and thank his friend’s wife for using the site:). I love reading comments like this.

  2. Tallya says

    Hi…
    Quick question, your directions say to pour marinade in to completely cover tomatoes but on the picture, it is just on the bottom. I understand that it would take A LOT of marinade to cover the tomatoes but how do they absorb the flavors if the marinade is just on the bottom? Really hoping to make these tomorrow :)

    • says

      Tallya,
      The marinade will cover the tomatoes and seep into them as you pour it on the tomatoes. Of course, the tomatoes will not be submerged in the marinade. Actually, that would be a little overpowering. You can spoon more marinade over the tomatoes every half an hour or so, but I usually don’t.

  3. Tallya says

    Judging by the ingredient list, it seemed like that would be the case. Just wanted to be sure though. Thanks!

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