Marinated Garden Tomatoes

My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It's great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It's tangy taste is much loved, even by my non veggie-loving kids!


    • ¾ cup red wine vinegar
    • ½ cup olive oil
    • ⅓ cup chopped fresh parsley
    • 1 tablespoon snipped fresh thyme
    • 3 cloves garlic, minced
    • 2 teaspoons coarsely ground salt
    • ½ teaspoon coarsely ground black pepper
    • 6 large tomatoes, sliced 1/4-inch thick
    • ½ cup thinly sliced green onions


  1. Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.
  2. Place tomatoes and onions in an 11x13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.