Overnight Marinated Tomatoes Recipes

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 GARDEN TOMATOES

Steps:

• Place tomatoes and onions in a shallow serving bowl. , In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

MARINATED GREEN TOMATOES

Steps:

• Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

MARINATED TOMATOES

Steps:

• In a bowl combine the oil and remaining ingredients except the tomatoes; whisk to blend well then place in a large heavy zip-top freezer bag.
• Slice the tomatoes into 4 wedges; add to the plastic bag, and seal bag; turn to coat the tomato wedges with marinade.
• Refrigerate for about 4 hours.
• Let sit out at room temperature for 30 minutes before serving.

MARINATED TOMATOES WITH ONIONS

Steps:

• In bowl, mix together basil, sugar, salt, mustard, garlic, pepper, vinegar and oil.
• In shallow casserole dish, layer onion, tomatoes, parsley and dressing.
• Marinate overnight in refrigerator.

MARINATED TOMATOES

Steps:

• In a medium bowl, lightly toss the tomatoes with the fish sauce and chiles. Let stand for 5 minutes or so at room temperature, then transfer to a plate or bowl and sprinkle with the sesame seeds and fried garlic. Garnish with the mint leaves.

OVERNIGHT-MARINATED FLANK STEAK

Steps:

• Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
• Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
• Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
• Rest steak 5 to 10 minutes before slicing across the grain.