Cooking with the Journal-Marinated Tomatoes

Continuing with the salad theme from yesterday, today's recipe is for Marinated Tomatoes.  This is an easy, do-ahead thing to do with tomatoes when that is all the salad ingredients one has on hand, and one is tired of plain, sliced tomatoes.  It also helps those bland tasting tomatoes we get when tomatoes are out of season.

The original recipe called for the tomatoes to be peeled.  I usually don’t bother.  I just put this together, put it in the refrigerator and chill several hours or even overnight.  Any herbs desired can be used instead of the oregano.  Basil is very good.  Fresh herbs can be used,  increasing the quantity to 1 t.  To peel tomatoes easily, dip them briefly in boiling water.   A little fresh or dried parsley added to the mix adds nice color.  I use Spice Island Sea Salt and Pepper Grinder for the salt and pepper in this recipe and just grind until it looks right.  These can be adjusted at serving time if necessary.;

Marinated Tomatoes

Farm Journal’s Country Cookbook
Farm Journal Books, 1959, 1972

5 large ripe tomatoes
1/4 c. olive oil (the original recipe called for salad oil)
1 1/2 t. lemon juice (fresh is best)  May also use red wine vinegar
1/2 clove garlic, minced
1/2 t. salt
1/2 t. oregano
1/8 t. pepper (freshly ground is best)

Peel tomatoes and cut into thick slices.  Combine remaining ingredients.  Pour over tomatoes.  Chill thoroughly, stirring once or twice.  Makes 6 servings.