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Marinated Tomatoes Recipe
Marinated tomatoes work well with store-bought firm roma tomatoes or a variety of firm homegrown tomatoes. You can even use a variety of different colored tomatoes. Prepping the tomatoes is faster and simpler than it seems and these keep really well in the refrigerator.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
📝 Preparation Steps
1
Boil a large pot of water. Rinse tomatoes and place them in a large pot or bowl. Pour boiling water over tomatoes, place a plate over the top to submerge them in water and let sit for ⏱️ 2-3 minutes. Drain tomatoes, reserving 1 liter of water and set water aside to cool. Use a small
2
paring knife to remove skins. Quarter tomatoes and place into a deep bowl.
3
Use reserved 1 liter of warm (not hot) water and stir in: 28 oz ketchup, 2 Tbsp kosher salt, 2 Tbsp sugar, chopped dill, parsley, cilantro, and garlic.
ketchup28 ozkosher salt2 Tbspsugar2 Tbsp
4
Pour over tomatoes making sure tomatoes are completely covered with liquid. Jiggle the bowl to distribute sauce but avoid stirring so tomatoes stay firm. Cover and refrigerate at least ⏱️ 4 hours or overnight before serving.
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