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Marinated Tomatoes Recipe-2083

Photo by: Joseph De Leo
Comments: 0


Yield: Approximately 2 cups


  • 2 beefsteak tomatoes, peeled  
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoon dried Greek oregano
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground pepper


Cut the tomatoes into quarters. Using a small sharp knife, carefully remove and discard the core, pulp, and seeds. Cut the tomatoes into small dice and place in a small mixing bowl. Add the garlic, parsley, and oregano, tossing to blend. Drizzle with the olive oil and season with salt and pepper to taste. Set aside to marinate at room temperature for at least 1 hour before using.


To peel tomatoes, bring a pot of water to a boil. Core and lightly score the tomato skin in quarters. Place the scored tomato in the boiling water for 30 seconds. Immediately remove and place the tomato in ice water to chill. Remove from the ice water and, using a paring knife, carefully pull off the skin. Once peeled, the tomato can be used in any recipe calling for cored, peeled tomatoes.

© 2006 James T. Botsacos Jr.

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/4 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

35kcal (2%)
6mg (1%)
4mg (7%)
13mcg RAE (0%)
0mg (0%)
74mg (3%)
0g (2%)
3g (5%)
0mg (1%)

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