Through the years, this little dish has been at almost every shower, party, and celebration thanks to our good friend Nani. We most recently had it at my wedding shower in St. Augustine last July, and it was a hit!
So, I decided, after all this time, I’d finally ask Nan to send the recipe, and she did. I made it Saturday morning and wanted to share the recipe with you.
Nani’s Herbed Tomatoes
6 medium ripe tomatoes, peeled
2/3 cup salad oil
¼ cup vinegar
¼ cup snipped parsley
¼ cup sliced green onions
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons snipped fresh thyme or marjoram leaves or ½ teaspoon dried thyme or marjoram
1 clove garlic, minced.
Peel 6 medium ripe tomatoes; place in a deep bowl. In a jar, combine salad oil, vinegar, parsley, green onions, salt, pepper, thyme or marjoram leaves, and garlic. Shake well and pour over peeled tomatoes. Cover and chill at least several hours or overnight, occasionally spooning the dressing over. At serving time, spoon herb dressing over tomatoes again. Then transfer tomatoes to serving platter.
Hint from Nani: If you have never peeled tomatoes before, it’s a lot easier when you drop them into boiling water for a minute or two, just until the skins break.
Nani has made these with large tomatoes as well as grape or cherry tomatoes. It works well with any type — I used plum tomatoes since it was just me this weekend.
Oh, and the longer you let them marinade, the better! I made these on Saturday morning, went out of town and ate them Sunday night for dinner and they were great!