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Marinated Tomatoes THM S, Sugar-free, Gluten-free

Course Side Dish
Cuisine American
Servings 8
Author Glenda Groff


  • 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


  1. 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.