Perky Parsleyed Tomatoes
These tomatoes are a refreshing side dish to any meal. They are marinated in a zippy dressing with cilantro and garlic. The cider vinegar and mustard perk your taste buds with a bright note and olive oil and sugar mellow out the taste.
I think cilantro goes perfectly with these tomatoes, but you can easily substitute with parsley and add a little basil too. I sometimes replace the sugar with honey also. I found this recipe in a Taste of Home magazine a few years ago. Whenever I serve these tomatoes, I am asked for the recipe. It’s such a unique way to serve tomatoes.
Yields: 4 servings
Ingredients:
4 medium tomatoes
1/8 cup olive oil
1 1/2 Tablespoons fresh cilantro or parsley, minced
1 garlic clove, minced
1 Tablespoon cider vinegar
1/2 Tablepoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Cut the tops off the tomatoes, so they will have a straight surface to stand on. Discard the tops. Cut the tomatoes horizontally into 1/2 inch circles, keeping the tomatoes together. 
In a small bowl, whisk the rest of the ingredients together. 
Place the tomatoes in a small rimmed baking sheet or a rimmed bowl. Pour the marinade over the tomatoes to completely cover them. 
Cover with plastic wrap and refrigerate for at least half an hour up to 2-3 hours.
Perky Parsleyed Tomatoes
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 4 1x
- Category: Sides
Ingredients
- 4 medium tomatoes
- 1/8 cup olive oil
- 1 1/2 Tablespoons fresh cilantro or parsley, minced
- 1 garlic clove, minced
- 1 Tablespoon cider vinegar
- 1/2 Tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cut the tops off the tomatoes, so they will have a straight surface to stand on. Discard the tops.
- Cut the tomatoes horizontally into 1/2 inch circles, keeping the tomatoes together.
- In a small bowl, whisk the rest of the ingredients together.
- Place the tomatoes in a small rimmed baking sheet or a rimmed bowl.
- Pour the marinade over the tomatoes to completely cover them.
- Cover with plastic wrap and refrigerate for at least half an hour up to 2-3 hours.
11 Comments
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Lidiya
This looks sooooo good. Olga, do you think if I do this with zucchini it will work as well.?
olgak7
You can use zucchini, but it will become soft.
Natasha
My uncle tried these at his friend’s house in SC and he said they were so delicious that it was hard for him to keep from eating them all! His friend’s wife told him she got the recipe off your site and now, he came back to NY and came to my parents when I was there and says, “Natashka, is it hard to make these? If not, I will go get the stuff and you can make me some!” Now I am very excited to try them!
olgak7
What a story! Love it!
I really like this recipe too. The tomatoes are so refreshing and just bursting with flavor. Really easy too, plus you make them ahead of time, which is a winner for me.
Say hi to your uncle and thank his friend’s wife for using the site:). I love reading comments like this.
Natasha
Uncle says hi to you too!
Tallya
Hi…
Quick question, your directions say to pour marinade in to completely cover tomatoes but on the picture, it is just on the bottom. I understand that it would take A LOT of marinade to cover the tomatoes but how do they absorb the flavors if the marinade is just on the bottom? Really hoping to make these tomorrow 🙂
olgak7
Tallya,
The marinade will cover the tomatoes and seep into them as you pour it on the tomatoes. Of course, the tomatoes will not be submerged in the marinade. Actually, that would be a little overpowering. You can spoon more marinade over the tomatoes every half an hour or so, but I usually don’t.
Tallya
Judging by the ingredient list, it seemed like that would be the case. Just wanted to be sure though. Thanks!
Elena
Can i use apple cider vinegar or dose it have to be cider vinegar? Thanks
olgak7
Elena, it’s the same thing.
Elena
Thanks, i will try to make them.