Marinated Cherry Tomatoes With Arugula Recipes

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MISSY'S MARINATED TOMATOES



Missy's Marinated Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 13

1/2 cup olive oil
1 tablespoon sugar
2 teaspoons chopped fresh parsley
2 teaspoons slivered fresh basil (chiffonade)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
2 green onions, sliced
1 cloves garlic, minced finely
2 pounds mixed tomatoes, different shapes and colors
1 head butter lettuce, leaves separated
Lots of fresh basil leaves, for garnish

Steps:

  • For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
  • For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
  • To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

MARINATED CHERRY TOMATO SALAD



Marinated Cherry Tomato Salad image

This is a very delicious way to use an overabundance of cherry tomatoes.

Provided by RAINEYJR

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 7

Number Of Ingredients 8

4 cups halved cherry tomatoes
¼ cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
1 ½ teaspoons white sugar

Steps:

  • In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
  • Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 5.2 g, Fat 8.2 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 174.5 mg, Sugar 0.9 g

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

FILLET OF BEEF WITH ARUGULA, CHERRY TOMATOES, AND ROASTED GARLIC VINAIGRETTE



Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette image

Yield Serves 12

Number Of Ingredients 10

a trimmed 4- to 4 1/2-pound fillet of beef, tied, at room temperature
For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil
6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

Steps:

  • Preheat oven to 500°F.
  • Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F. for medium-rare meat, 20 to 25 minutes, and let cool to room temperature. Fillet may be roasted 2 days ahead and chilled, wrapped well.
  • Make vinaigrette:
  • Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let cool. Squeeze roasted garlic from each head (there should be about 1/3 cup) and in a blender or food processor blend together with mustard, vinegars, and salt and pepper to taste until smooth. With motor running add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or reblend before serving.
  • Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

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