My friend shared these marinated tomatoes recipe a few weeks back and knew I had to make them. I love tomatoes.
The marinade is so easy to prepare. A simple blend of herbs, spice and vinegar packs a real punch.
These marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.
10 garlic cloves
2 red bell pepper- cut in half lengthwise and seeded
1 jalapeno pepper- cut in half lengthwise and seeded
4 cups water
1/2 cup + 1 Tbsp. sugar
1.3 cup salt
1.3 cup white vinegar
1 bay leaf
10 black peppercorns
1 bunch fresh herbs (cilantro, dill or Italian parley)
In medium saucepan combine water, sugar, salt, bay leaf and black peppercorns; boil for 2 minutes. Turn the heat off, mix in the vinegar and let it cool completely.
In food processor or blender, add red bell pepper, fresh herbs (parsley, dill or cilantro; I added 1/2 bunch of cilantro and 1/2 bunch of dill) and garlic. Buzz several times until well blended.
Pour the red bell pepper mixture in to a jar (or plastic container with a tight fitting lid) big enough to hold all the tomatoes; Cut each tomato in quarters and layer them in a jar on top of the red bell pepper mixture; Pour cooled water and vinegar mixture over tomatoes, cover, and let marinated for 24 hours at room temperature. Refrigerate for overnight and they are ready to serve.