6 pounds fresh tomatoes, peeled
3/4 cup onion, chopped
3 cloves minced garlic
1/3 cup parsley, chopped
1 tablespoon dried basil, crumbled
1 tablespoon granulated sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups olive oil
1 1/2 cups red wine or balsamic vinegar
Servings: 50
1. Cut peeled tomatoes into 1/2-inch slices. Place in bottom of 12x20x2-inch pan.
2. Combine. Pour over tomato slices. Cover tightly. Refrigerate if storing for later use.
Notes: 1/3 cup fresh basil may be substituted for dried.
Salad oil may be substituted for olive oil.
Refrigerator storage causes tomatoes to lose some flavor.
VARIATION:
Fresh Tomato Relish. Cut peeled tomatoes in half and gently squeeze out most of the seeds. Chop coarsely and stir into the marinade.
3/4 cup onion, chopped
3 cloves minced garlic
1/3 cup parsley, chopped
1 tablespoon dried basil, crumbled
1 tablespoon granulated sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups olive oil
1 1/2 cups red wine or balsamic vinegar
Servings: 50
1. Cut peeled tomatoes into 1/2-inch slices. Place in bottom of 12x20x2-inch pan.
2. Combine. Pour over tomato slices. Cover tightly. Refrigerate if storing for later use.
Notes: 1/3 cup fresh basil may be substituted for dried.
Salad oil may be substituted for olive oil.
Refrigerator storage causes tomatoes to lose some flavor.
VARIATION:
Fresh Tomato Relish. Cut peeled tomatoes in half and gently squeeze out most of the seeds. Chop coarsely and stir into the marinade.
Last edited by a moderator:
