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Side: Marinated Herbed Tomatoes

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Do yourself and your guests a favor and find fresh, ripe tomatoes for this recipe that should be made only in summer when tomatoes are in season and at their sweetest. From cherry and grape to Campari and baby San Marzano, bite-size heirlooms come in an array of shapes and sizes and a rainbow of colors that make such a striking presentation."

List of Ingredients

â—¦ 2 pounds cherry, grape, or other bite-size heirloom tomatoes
â—¦ â…” cup olive oil
â—¦ â…“ cup tarragon vinegar
â—¦ â…“ cup finely chopped fresh flat-leaf parsley, plus more for garnish
â—¦ â…“ cup finely chopped fresh chives
â—¦ 1 tablespoon chopped fresh thyme
â—¦ 2 teaspoons minced garlic (about 2 garlic cloves)
â—¦ 1 ¼ teaspoons salt
â—¦ ¼ teaspoon black pepper
â—¦ Fresh thyme leaves (optional)


Recipe

Combine ice and water in a large bowl. Bring a pot of water to a boil. Add the tomatoes to the water, 10 at a time; boil for 30 seconds. Remove the tomatoes with a slotted spoon, and immediately place in the bowl of ice water. Repeat the process until all the tomatoes have been blanched. Peel the tomatoes with the tip of a knife, and place the peeled tomatoes in a large bowl.

Whisk together the oil and vinegar in a medium bowl. Stir in the â…“ cup parsley, chives, thyme, garlic, salt, and pepper. Pour the dressing over the tomatoes. Cover and chill 2 hours, occasionally spooning the dressing over the tomatoes.

Just before serving, place a colander over a bowl, and place the tomato mixture in the colander to drain, reserving the dressing. Transfer the drained tomatoes to a serving dish; garnish with fresh thyme leaves, if desired. Serve with the dressing.

Serves 8