Don't know about y'all but I'm sort of over coming up with creative ways to use my tomatoes. The summer's winding down, but the tomatoes just keep coming. I've made spaghetti sauce, two kinds of salsa, ketchup and loads of tomato bisque.
This fun and very simple recipe turns those last sweet fruits into an enviable dish. It's worthy of dinner with some crusty baguette or by itself as a side dish. See what you think.
Pro Tip: Omit the bacon and add crumbled feta and its vegetarian-friendly.
1/3 cup chopped parsley
1/3 cup chopped basil
1 tablespoon granulated sugar
1 1/2 teaspoons garlic powder (NOT garlic salt)
1 teaspoon Kosher salt
2 teaspoons fresh thyme (stem removed)
1 teaspoon freshly ground black pepper
1 cup red wine vinegar
1 1/2 cups light olive oil or vegetable oil
1 red onion, chopped
1/2 cup cooked bacon, finely chopped
12 tomatoes, cored and cut into wedges
1 teaspoon crushed red pepper flakes
Whisk together everything except the tomatoes in a bowl. Add the tomatoes and gently toss to coat. Allow the mixture to sit, covered at room temperature for 2-3 hours. Serve.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.