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| Prep Time Cook Time |
Servings 18 | Difficulty Easy |
Ingredients
- 1 cup Canola Oil
- ¼ cups Balsamic Vinegar
- 4 Tablespoons Sugar
- 1 teaspoon Salt
- Freshly Ground Black Pepper
- 3 whole Green Onions, Sliced
- ¼ cups Chopped Parsley
- 18 whole Basil Leaves (chiffonade)
- ¼ teaspoons Ground Thyme
- 2 cloves Garlic, Minced Finely
- 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
- 1 whole Baguette, Sliced
- 1 clove Garlic, Peeled
Preparation Instructions
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too–pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.
