Paula Deen Marinated Tomatoes

Paula Deen marinated tomatoes turn fresh tomato wedges, red wine vinegar and herbs into a tangy, juicy Southern side dish in 4 hours 15 minutes. This make-ahead summer tomato salad fits cookout, potluck and Sunday dinner tables, since it chills in the fridge until you need it.

Let the tomatoes sit in the marinade for at least 4 hours, because that time softens the vinegar's bite and lets the herbs and garlic soak in. Pull them out after an hour and you get plain tomatoes with a sharp dressing on top.

She cuts each tomato into six wedges so every piece has plenty of surface to soak up the oil, vinegar and thyme. Marinating in a sealed plastic bag also lets you coat everything evenly with very little dressing, and you only need to turn the bag now and then.

Paula Deen Marinated Tomatoes

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

260

kcal

Juicy tomato wedges soak in a sweet and tangy red wine vinegar marinade with thyme, parsley, garlic and green onions. Once they chill, the flavors settle in and the tomatoes turn soft, glossy and full of herb flavor.

Ingredients

• 3/4 cup Vegetable oil
  

• 3/4 teaspoon dried thyme
  

• 1/2 teaspoon ground pepper
  

• 1 1/2 teaspoons Paula Deen's Seasoned Salt
  

• 2 tablespoons sugar
  

• 1 1/2 teaspoons garlic salt
  

• 3 tablespoons fresh parsley
  

• 4 to 6 tomatoes, each cut into six wedges
  

• 1/2 cup red wine vinegar
  

• 2 to 3 chopped green onions
  

Directions

• Make the marinade: Whisk 3/4 cup vegetable oil, 1/2 cup red wine vinegar, 2 tablespoons sugar, 3/4 teaspoon dried thyme and 1/2 teaspoon ground pepper in a measuring cup. Then add 1 1/2 teaspoons seasoned salt, 1 1/2 teaspoons garlic salt, 3 tablespoons fresh parsley and 2 to 3 chopped green onions, and whisk well so the sugar and salts dissolve.
• Cut the tomatoes: Cut 4 to 6 tomatoes into six wedges each. Then place the wedges in a sealable plastic bag.
• Add the marinade: Pour the marinade over the tomatoes in the bag and press out the extra air before sealing. That way every wedge is coated and sitting in the liquid.
• Marinate and turn: Marinate the tomatoes for 4 to 5 hours, or overnight, in the refrigerator. Turn the bag every so often so the marinade reaches all sides.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 2-cup glass measuring cup, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave the tomatoes in the marinade overnight?

Yes, the recipe says 4 to 5 hours or overnight, so overnight works fine. Just turn the bag now and then so the wedges soak evenly.

How long do marinated tomatoes keep in the fridge?

They taste best within a day or two, while the wedges still hold their shape. After that they get softer and more watery, so I would eat them up soon.

What kind of tomatoes work best?

Firm, ripe tomatoes hold up best, because they keep their shape while they soak. Very soft tomatoes tend to turn mushy in the vinegar.

Can I use a bowl instead of a plastic bag?

Yes, a glass dish or sealed container works too. Just stir or gently turn the tomatoes now and then, since a bowl doesn't keep them submerged the way a bag does.

What is the most common mistake with marinated tomatoes?

Not marinating long enough is the big one, since the vinegar tastes sharp until the herbs and sugar balance it out. Give them the full 4 hours at least.