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Marinated Tomatoes by Rhonda Lauret Parkinson

Serve as a side dish with Chèvre Fondue, Brie and Pesto, or Bagna Cauda.

INGREDIENTS | SERVES 6–8

  • 4 tomatoes
  • 2 tablespoons water
  • 2 green onions
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • 2 teaspoons cracked coriander
  • 2 tablespoons lemon juice
  • 1 tablespoon cranberry juice, optional
  • 2 tablespoons balsamic vinegar

  1. Peel the tomatoes and cut into thin slices. Thinly slice the green onions.

  2. Whisk together the olive oil, lemon juice, balsamic vinegar, water, sugar, coriander, and cranberry juice. Place in a jar and shake well to blend the ingredients. If not using the marinade immediately, seal the jar and refrigerate until ready to use.

  3. Pour the marinade over the tomatoes and green onions.

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