Best 7 Simple Marinated Vine Ripened Tomatoes Recipes
In the realm of culinary delights, simple marinated vine-ripened tomatoes stand as a testament to the transformative power of fresh ingredients and culinary simplicity. These succulent gems, bursting with the essence of summer sunshine, offer a symphony of flavors that dance on the palate. With just a handful of pantry staples and a touch of patience, you can craft a delectable marinade that elevates the natural sweetness of the tomatoes while infusing them with a symphony of herbs, spices, and tangy acidity. From classic olive oil and balsamic vinegar combinations to zesty citrus and peppery arugula variations, the possibilities are endless. So, let's embark on a culinary journey and discover the best recipe for simple marinated vine-ripened tomatoes, a dish that will tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
ROASTED VINE TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
- Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.
SIMPLE MARINATED VINE RIPENED TOMATOES
A side dish that goes with anything, can be added to a green salad with the marinade as the dressing or serve alone, regardless they are delicious!!(chill time 1 hour)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put tomato slices overlapping in a low glass dish.
- Put marinade ingredients in a jar with a lid and shake to blend.
- Pour marinade over tomatoes, so that all are covered.
- Cover with plastic wrap and chill for at least one hour.
CANNED TOMATOES (VINE RIPENED TOMATOES IN TOMATO JUICE)
A great way to enjoy that taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes for tomatoes - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time 37m
Yield 1 quart jar, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
- Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
- Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
- Remove air bubbles and clean rim.
- Seal and process for 22 minutes.
- Please see note in the introductory when it comes to processing times.
- This recipe works for cut tomatoes as well.
VINE-RIPENED TOMATOES DRIZZLED WITH BALSAMIC VINEGAR
Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Vinegar Summer Vegan Gourmet
Yield Serves 16 as part of a buffet
Number Of Ingredients 4
Steps:
- On a large platter overlap tomatoes slightly and sprinkle with pepper and salt to taste.
- Drizzle tomatoes with vinegar and serve at room temperature.
TASTY MARINATED TOMATOES
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY MARINATED TOMATOES
"OUR GARDEN always yielded a large crop of tomatoes. In season, we ate tomatoes every day-and this salad was one of our favorites. Mother also grew her own herbs...dill, basil and thyme. The fresh flavor of basil enhances the great taste of summer tomatoes."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the tomatoes in a shallow serving dish. In a bowl, combine the oil, basil, vinegar and sugar. Pour over tomatoes. Cover and refrigerate for several hours.
Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATOES IN MAYONNAISE
This country classic presentation for vine-ripened tomatoes is stupidly simple to make. But many of the best recipes are. The creamy richness of a good mayonnaise is the perfectly complement to the edible sunshine that is a perfect, summer tomato.
Provided by 3KillerBs
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Divide tomatoes into individual serving bowls.
- Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush.
- Pass the salt shaker and pepper grinder at the table.
Nutrition Facts : Calories 89.7, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 113.5, Carbohydrate 10.5, Fiber 2.2, Sugar 5.7, Protein 1.7
Tips:
- Choose the right tomatoes: Vine-ripened tomatoes are the best choice for this recipe, as they have the best flavor. Look for tomatoes that are firm and have no blemishes.
- Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will give your tomatoes the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
- Use a good quality olive oil: The olive oil you use will also affect the flavor of your tomatoes. Choose a good quality extra virgin olive oil that has a fruity flavor.
- Let the tomatoes marinate for at least 30 minutes: The longer you let the tomatoes marinate, the more flavorful they will be. You can marinate them for up to 24 hours, but 30 minutes is a good starting point.
- Serve the tomatoes at room temperature: Marinated tomatoes are best served at room temperature. This will allow the flavors to fully develop.
Conclusion:
Marinated vine-ripened tomatoes are a delicious and easy appetizer or side dish. They are perfect for summer gatherings, and they can also be used in salads, sandwiches, and pasta dishes. With just a few simple ingredients, you can create a dish that is both flavorful and refreshing. So next time you have a craving for tomatoes, try this recipe for simple marinated vine-ripened tomatoes. You won't be disappointed!
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