Marinated Garden Tomatoes

My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It’s great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It’s tangy taste is much loved, even by my non veggie-loving kids!

Step: 1

Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.

Step: 2

Place tomatoes and onions in an 11x13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.

Per Serving: 125 calories; protein 1.2g; carbohydrates 6.5g; fat 11.1g; sodium 472.9mg.

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