Best 6 Missys Marinated Tomatoes Recipes

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"Missy's Marinated Tomatoes" is a beloved family recipe that has been passed down for generations, offering a delightful blend of flavors. These marinated tomatoes, also known as "Italian Marinated Tomatoes" or "Garden Herb Tomatoes," are a staple at gatherings, potlucks, and summer barbecues. Known for their juicy texture and tangy taste, these tomatoes are perfect as a side dish or a vibrant addition to sandwiches, salads, and pasta dishes. With a variety of recipes available, each boasting its unique characteristics, finding the perfect recipe for "Missy's Marinated Tomatoes" can be an exciting culinary adventure.

Let's cook with our recipes!

MISSY'S MARINATED TOMATOES



Missy's Marinated Tomatoes image

My sister-in-law Missy brings these marinated tomatoes to our Fourth of July bash every year, and as far as I'm concerned, they're essential to my emo

Categories     main dish     salad

Time 4h

Yield 18 servings

Number Of Ingredients 13

1 c. Canola Oil
1/4 c. Balsamic Vinegar
4 tbsp. Sugar
1 tsp. Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 c. Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 tsp. Ground Thyme
2 cloves Garlic, Minced Finely
2 lb. Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced
1 clove Garlic, Peeled

Steps:

  • Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

MOZZARELLA SALAD WITH TOMATO MARINADE



Mozzarella Salad with Tomato Marinade image

Start any meal with this elegant mozzarella salad from A Voce chef Missy Robbins.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 3

6 ounces buffalo mozzarella, sliced
3 tablespoons Cured San Marzano Tomatoes
Baby arugula, for garnish

Steps:

  • Divide mozzarella slices between 2 plates; drizzle with tomato marinade. Garnish with arugula and serve.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS



Roasted Vegetable Medley With Artichoke Hearts and Mushrooms image

Make and share this Roasted Vegetable Medley With Artichoke Hearts and Mushrooms recipe from Food.com.

Provided by Missy Wombat

Categories     Fruit

Time 1h20m

Yield 1 batch

Number Of Ingredients 14

1 lb fresh green beans, top and tailed
2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips
1 whole fresh yellow capsicum, topped and seeded and cut in thick strips
3 -4 fresh zucchini, sliced in 1/2-inch slices
8 ounces fresh button mushrooms, whole
6 ounces fresh portabella mushroom caps, sliced in 1/2-inch strips
1/2 cup sun-dried tomato
6 ounces pitted black olives, drained well
12 ounces marinated artichoke hearts, chopped, and retain marinade liquid
4 -5 garlic cloves
olive oil
lemon juice
parsley
salt and pepper, to taste

Steps:

  • Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
  • Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
  • Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
  • Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
  • Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
  • If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
  • Serve hot.

Nutrition Facts : Calories 898.7, Fat 23.4, SaturatedFat 3.4, Sodium 2493.6, Carbohydrate 162.7, Fiber 60.8, Sugar 47.2, Protein 49.2

TOMATO-MARINATED GRILLED FISH



Tomato-Marinated Grilled Fish image

Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

2 (4-ounce) fish filets, such as branzino, bass, orata, or swordfish.
Cured San Marzano Tomatoes
Coarse salt and freshly ground pepper
Lemon slices, for serving

Steps:

  • Place fish fillet in a shallow baking dish; add tomato marinade and turn to coat. Cover and transfer to refrigerator to marinate, 1 to 2 hours.
  • Preheat a grill pan or grill. Remove fish from marinade and season with salt and pepper. Cook, turning once, until fish is cooked through. Serve with lemon slices.

FRESH TOMATO PIE



Fresh Tomato Pie image

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pastry shell for 8 to 10 minutes or until browned.
  • Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  • In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

Tips:

  • Use ripe, flavorful tomatoes. The better the quality of your tomatoes, the better your marinated tomatoes will be.
  • Choose a marinade that complements the flavor of your tomatoes. There are many different marinades to choose from, so experiment until you find one that you like.
  • Let the tomatoes marinate for at least 4 hours, or overnight. This will allow the flavors of the marinade to penetrate the tomatoes.
  • Serve marinated tomatoes as an appetizer, salad, or side dish. They are also a great addition to sandwiches, wraps, and burgers.

Conclusion:

Marinated tomatoes are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to use up ripe tomatoes, and they make a healthy and refreshing snack or side dish. With so many different marinade options to choose from, you can easily customize marinated tomatoes to your own taste.

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