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Garlic-Kissed Tomatoes Recipe

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Everyone I know loves this recipe— even my husband who normally doesn't like garlic! These tomatoes are a hit at potlucks...folks always ask for the recipe.

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Garlic-Kissed Tomatoes Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

6 medium tomatoes
1/4 cup canola oil
3 tablespoons lemon juice
2 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper

Directions

Peel and cut tomatoes in half horizontally. Squeeze tomatoes lightly to release seeds. Discard seeds and juices. Place tomato halves in a container with a tight-fitting lid.
In a small bowl, combine the oil, lemon juice, garlic, salt, oregano and pepper. Pour over tomatoes. Seal lid and turn to coat. Refrigerate for at least 4 hours or up to 2 days, turning occasionally. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 58 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 105 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Garlic-Kissed Tomatoes in Bountiful Harvest Cookbook , p14

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.

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