Serve on French rolls with marinated tomatoes and onions.
set aside.
For Basil-Marinated Tomatoes: Combine all ingredients in a
nd pepper to taste. Let tomatoes marinate up to two hours
Combine all ingredients except tomatoes, in mixing bowl and whisk till combined.
Place tomatoes in zip top bag.
Pour mixture over tomatoes.
Seal and refrigerate for 6 hours.
Lay lettuce on serving platter.
Drain tomatoes and reserve marinade.
Place tomatoes on lettuce and serve marinade on the side for dipping.
Arrange tomatoes and cheese in bottom of shallow dish.
In a small jar, with tight fitting lid, place corn oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese.
Cover and refrigerate several hours, spooning herb mixture over tomatoes occasionally.
Plunge the tomatoes in boiling water for 1
Slice or wedge tomatoes and arrange in shallow dish.
Combine remaining ingredients and mix well.
Pour over tomatoes.
Chill, covered, one hour.
Cut tomatoes into bite size pieces.
Place in a 9 x 12-inch dish.
Slice onion; place on top of tomatoes.
Sprinkle brown sugar on top.
Add salad dressing; do not stir.
Sprinkle parsley on top.
Marinate 6 hours or more.
Just before serving, stir all ingredients.
Good next day, also.
Put tomatoes in a 7 x 11-inch glass flat casserole dish.
Mix remaining ingredients and pour over tomatoes.
Marinate at least 1 hour.
Layer in bowl peeled and sliced tomatoes and very thin sliced onion. Sprinkle with salt and pepper, dry basil, 1/2 teaspoon sugar, 1 teaspoon vinegar and 1 teaspoon salad oil. Add another layer of tomatoes and onion. Repeat the seasoning, etc.
Except for tomatoes, mix ingredients. Let sit overnight. Two hours prior to serving slice and add tomatoes.
Dip each tomato into boiling water for 15 to 30 seconds to aid in peeling.
Remove the skin, core the tomatoes and place in an 8-inch square dish.
Combine sugar and the next eight ingredients in a jar; cover tightly and shake well.
Pour over the tomatoes and chill for 8 hours.
Spoon the marinade over the tomatoes occasionally.
To serve, quarter tomatoes; place 3 or 4 wedges on lettuce leaves.
In a bowl, whisk together oil, vinegar, mustard, garlic and sugar.
Add salt and pepper to taste.
Add tomatoes and onion and let stand at room temperature for 30 minutes to blend the flavours.
Drain off the marinade.
Broil bread slices for 1 to 2 minutes per side or until golden brown.
Top with cheese and broil until cheese melts and bubbles.
Divide tomatoes and oil mixture among slices.
Sprinkle with parsley and serve immediately.
ut the juice of the tomatoes.
Taste and add more
on-reactive container, toss the tomatoes, garlic, wine, parsley, salt, pepper
In a deep dish, put the tomatoes, vinegar, oil and herbs.
Let set in refrigerator (4 hours to overnight) a long time?
Turn every now and then to baste the tomatoes well.
Serve with sliced cucumbers on salad plate.
Spoon some of the oil over each. Yields 4 servings.
Sprinkle
onions,
parsley
and
garlic
over tomatoes. Make dressing
of the 5 remaining ingredients.
Shake well and pour over
tomatoes.
Refrigerate several hours or overnight, spooning dressing over tomatoes several times.
Place sliced tomatoes in a large shallow dish.
Arrange onion slices over tomatoes.
Combine remaining ingredients in a jar. Cover tightly and shake well.
Pour over tomatoes and onion rings. Cover; refrigerate several hours.
Mix marinade. Add sliced tomatoes. Be sure all tomatoes are coated with marinade. Chill several hours, turning tomatoes at a time or two. Sliced green peppers and/or cucumbers may be added.
In a bowl combine the oil and remaining ingredients except the tomatoes; whisk to blend well then place in a large heavy zip-top freezer bag.
Slice the tomatoes into 4 wedges; add to the plastic bag, and seal bag; turn to coat the tomato wedges with marinade.
Refrigerate for about 4 hours.
Let sit out at room temperature for 30 minutes before serving.