← Back to Search Results Greek
marinated-tomatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Approximately 2 cups

Ingredients

  • 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

Directions

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.

Notes

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%)
59mg
3mg
0g
1g
0g
1g
0mg (0%)
74mg (3%)
0g (2%)
3g (5%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
new-american-table New American Table
by Marcus Samuelsson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
desserts-4-today Desserts 4 Today
by Abby Dodge
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?