Marinated Tomatoes On Tuscan Toast Recipes

MISSY'S MARINATED TOMATOES

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.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

MARINATED CHERRY TOMATO SALAD

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.

MARINATED TOMATOES

Steps:

• Place tomato slices in a bowl. In a small bowl, whisk the oil, oregano and garlic salt. Pour over tomatoes; stir gently to coat. Cover and refrigerate for 1-2 hours. Serve with breadsticks or rolls for dipping into marinade.

TUSCAN BAKED TOMATOES

Steps:

• Heat oven to 400 degrees. In the bowl of a food processor, combine the parsley, garlic, red-pepper flakes, and breadcrumbs. Pulse until breadcrumb mixture is combined.
• Remove all of the seeds and juice from the tomatoes. Using a spoon, fill the remaining tomato flesh with the breadcrumb mixture. Place the stuffed tomatoes in a shallow baking dish.
• Drizzle tomatoes with oil; season with salt and pepper. Add 1/2 cup water to bottom of baking dish. Cover dish tightly with foil.
• Bake tomatoes until they are tender and the stuffing has cooked through, about 45 minutes.
• Heat broiler. Remove baking dish from oven; remove aluminum foil. Broil until crisp and slightly browned, 2 to 3 minutes. Serve.

TOMATO-MARINATED GREENS AND BEANS TOAST

Steps:

• Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
• Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

MARINATED TOMATOES ON TUSCAN TOAST

Steps:

• In a bowl, whisk together oil, vinegar, mustard, garlic and sugar.
• Add salt and pepper to taste.
• Add tomatoes and onion and let stand at room temperature for 30 minutes to blend the flavours.
• Drain off the marinade.
• Broil bread slices for 1 to 2 minutes per side or until golden brown.
• Top with cheese and broil until cheese melts and bubbles.
• Divide tomatoes and oil mixture among slices.
• Sprinkle with parsley and serve immediately.