Description
This Marinated Tomatoes recipe features firm roma tomatoes soaked in a flavorful, herb-infused ketchup marinade. The tomatoes are lightly blanched to remove skins, then drenched in a tangy mixture of ketchup, garlic, fresh herbs, and a balanced salt-sugar brine, resulting in a refreshing, vibrant side dish perfect for gatherings or as a complement to grilled meals.
Ingredients
Scale
Tomatoes
- 6 lbs roma tomatoes (firm)
Marinade
- 1 liter water (for blanching and marinade)
- 28 oz ketchup
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1 bunch fresh dill, chopped
- 1/3 bunch fresh parsley, chopped
- 1/3 bunch fresh cilantro, chopped
- 8-10 garlic cloves, peeled and finely chopped (not pressed)
Instructions
- Blanch Tomatoes: Boil a large pot of water. Rinse the roma tomatoes thoroughly. Place them in a large pot or bowl, then pour the boiling water over the tomatoes to submerge them completely. Place a plate on top to keep them underwater and let them sit for 2-3 minutes to loosen the skins. Drain the tomatoes carefully, reserving 1 liter of the hot water for later use, then allow the water to cool to warm.
- Peel and Quarter Tomatoes: Using a small paring knife, carefully remove the skins from the tomatoes now that they are softened. Slice each tomato into quarters and place them into a deep mixing bowl, ensuring enough space for marinating.
- Prepare Marinade: Take the reserved 1 liter of warm water (should be warm but not hot to preserve flavors) and stir in 28 oz ketchup, 2 tablespoons kosher salt, 2 tablespoons sugar, along with the chopped fresh dill, parsley, cilantro, and finely chopped garlic cloves. Mix until the salt and sugar are dissolved and ingredients evenly incorporated.
- Marinate Tomatoes: Pour the marinade over the quartered tomatoes in the deep bowl, making sure all tomatoes are completely submerged. Gently jiggle the bowl to distribute the marinade evenly, avoiding stirring as this can break down the tomato pieces and affect firmness. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to let flavors meld before serving.
Notes
- Use firm roma tomatoes to maintain texture during marinating and to hold up well without becoming mushy.
- Make sure the water used in the marinade is warm, not hot, to avoid cooking the herbs or garlic, which could alter flavors.
- Do not stir the tomatoes vigorously when mixing with marinade to keep the tomato quarters intact and firm.
- This recipe is great to prepare a day ahead for deeper flavor infusion.
- Can be served as a protein-free side dish or an appetizer with crusty bread.
