Here's an easy, refreshing way to use the plump red tomatoes from your garden. Our Test Kitchen home economists simply sliced fresh tomatoes and tossed them in a cilantro-seasoned oil-and-vinegar marinade.
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lime juice
- 2/3 cup minced fresh cilantro
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 plum tomatoes, sliced
- In a bowl, combine the first nine ingredients. Add tomatoes; toss gently to coat. Cover and refrigerate for at least 1 hour before serving. Serve with slotted spoon. Yield: 6 servings.
Originally published as Marinated Plum Tomatoes in Light & Tasty June/July 2003, p42
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