Paula Deen's Marinated Tomatoes..very good

[Soushi]

MARINATED TOMATOES
DRESSING
3 tbsp. chopped fresh parsley
1 tbsp. sugar
1-1/2 ts. garlic salt
1-1/2 ts. seasoned salt, such as Lawry's or Sauer's
1/2 ts pepper
3/4 ts. dried oregano
3/4 cup vegetable oil
1/2 cup red wine vinegar

4 to 6 large tomatoes, cored, each cut into 6 wedges

Place all the ingredients for the dressing in a measuring cup and whisk thoroughly to combine. Place the tomatoes in a resealable plastic bag and pour in the dressing. Marinate for 4 to 5 hours or overnight in the refrigerator. Bring to room temperature before serving. Serve with slotted spoon. Serves 6 to 8

~Recipe Notes~
The best thing about this recipe is that it makes even those awful winter tomatoes taste delicious.
The leftover marinade can be used to dress a simple lettuce salad (Those comments from another poster on another board)

We loved them.

[dlaboriel]

I'm making these tonight. Thanks for posting.

[pschambers]

Thanks for posting! Looks great. Since I am planning my garden with lots of tomatoes this should hopefully become a routine recipe!

Patti

[srahndennis]

I made these over the weekend - just wonderful!! I couldn't see using 3/4 cup of vegetable oil so I made with 2 tablespoons instead. Worked very well. Planning to make then again for our Mother's Day cookout next weekend. Thanks for posting!

[pes]

I tried these over the week-end, too, with very good results. I also cut the oil down to 1/4 cup, and used olive oil instead of vegetable oil. I used the hydroponic tomatoes (which are really the only ones we can get in Minnesota that have any taste at all from September through June:rolleyes: ). I thought they were very flavorful without getting mushy. We served these over chopped romaine lettuce. I would definitely repeat these - the marinade actually made the tomatoes taste very fresh. ( as opposed to tasting like red blobs of styrofoam) I usually don't even try fresh tomato recipes unless it's tomato season.