Marinated Tomatoes


    • 1 Cup Canola Oil
    • 1/4 Cup Balsamic Vinegar
    • 4 Tbs Sugar
    • 1 Tsp Salt
    • Freshly Ground Black Pepper
    • 3 Whole Green Onions - Sliced
    • 1/4 Cup Chopped Parsley
    • 18 Whole Basil Leaves - Chiffonade
    • 1/4 Tsp Ground Thyme
    • 2 Cloves Garlic - Minced Finely
    • 2 lbs Tomatoes - Cut into Quarters (if Big) or Halves (if Small)
    • 1 Whole Baguette - Sliced
    • 1 Clove Garlic - Peeled


    • Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes (you can up the quantities if need be). Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too - pretty!
    • Allow to marinate for at least 3-4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
    • Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

The Pioneer Woman