Marinated Tomatoes With Lemon Recipes

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.

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.

Steps:

• Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl.
• Whisk well.
• Place tomatoes in a resealable plastic bag and pour marinade over.
• Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Steps:

• Cut each tomato into 4 to 6 wedges.
• Place the tomato wedges in a medium bowl.
• Combine lemon juice and remaining ingredients, stirring with a whisk.
• Pour marinade over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally.
• Using a slotted spoon, serve wedges on a bed of greens.

Steps:

• Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
• Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
• Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
• Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

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.

Steps:

• Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.