Marinated Plum Tomatoes Recipe
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
- 1. 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.
3/4 cup: 71 calories, 5g fat (0 saturated fat), 0 cholesterol, 206mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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