Summer brings with it a bumper crop of tomatoes from gardens and produce stands. Heirloom tomatoes are all all time favorite at our house. They are not the perfectly shaped orbs you will find at the grocery stores. Heirlooms have a shorter shelf life so they are not found in all stores. These tomatoes have a superior taste though they may be very odd shaped.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages
I love to plant a variety of colors even tomatoes that are green when they are ripened. On this platter are Green Zebra, Yellow Brandywine, and Mortgage Lifter Tomatoes. These kinds are my absolute favorite heirlooms. Summer is not complete without juicy tomatoes served multiple ways.
Why are tomatoes so good for you? A single tomato can provide you with 40% of the daily allowance of Vitamin C. they also provide you with Vitamin A, K , and potassium. Tomatoes contain an antioxidant called lycopene which makes their red color and protects the heart. Lycopene also protects the eyes along with lutein and beta-carotene.
I served this side dish of marinated tomatoes with Spanish rice, and grilled chicken breast. It was a very tasty dinner for our family!
Garlic Tomato Bruschetta is another favorite dish that uses lots of sun ripened tomatoes.
Marinated Tomatoes, THM S, Sugar free, Gluten free
- 6 tomatoes, red, yellow or green
- 1 sweet onion
- Marinade:
- 1/3 cup olive oil
- 1/3 cup red wine or tarragon vinegar
- 10 fresh basil leaves
- 1 clove garlic
- 1/2 teaspoon Mineral Salt
- 1 tablespoon THM Gentle Sweet
- 1/2 teaspoon black pepper
- Fill a 4 quart kettle 4 inches deep with water. Place kettle on stove top and bring water to a boil. Dip tomatoes in boiling water for 30 seconds to 1 minute. This will loosen the skins that they will slip off. Allow tomatoes to cool. Core tomatoes and slip the skin off. Slice tomatoes 1/2 inch thick and onion 1/4 inch thick. Place sliced veggies in a 9 by 13 glass pan. Blend the marinade together until smooth. Pour over veggie slices. Refrigerate for 4 hours. To serve—arrange tomato and pinion slices on a serving platter. Serves 8.
An easy way to skin tomatoes is to dip them in boiling water for 30-60 seconds. Allow them to cool. Cut the core out and the skins will slip off. If you want to you can leave the skins on put we prefer them off.
As you can see by this picture…. the skin has split and is already slipping off.
I layer the slices of tomatoes and onions is a glass plan. The marinade is poured over the veggies. Cover the pan and refrigerate. I love to use fresh herbs and locally grown garlic for the marinade. The area were we now live, garlic is grown as a cash crop because the deer will not eat it.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Himalayan Pink Salt is one of the best salts to use. We use it on our salt shaker on our kitchen table
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
Marinated Tomatoes THM S, Sugar-free, Gluten-free
Ingredients
- 6 tomatoes red, yellow or green
- 1 sweet onion
- Marinade:
- 1/3 cup olive oil
- 1/3 cup red wine or tarragon vinegar
- 10 fresh basil leaves
- 1 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon Gentle Sweet
- 1/2 teaspoon pepper
Instructions
-
Fill a 4 quart kettle 4 inches deep with water. Place kettle on stove top and bring water to a boil. Dip tomatoes in boiling water for 30 seconds to 1 minute. This will loosen the skins that they will slip off. Allow tomatoes to cool. Core tomatoes and slip the skin off. Slice tomatoes 1/2 inch thick and onion 1/4 inch thick. Place sliced veggies in a 9 by 13 glass pan. Blend the marinade together until smooth. Pour over veggie slices. Refrigerate for 4 hours. To serve—arrange tomato and pinion slices on a serving platter. Serves 8.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
