Marinated Tomato Medallions
Yield - 8 servings
3/4 CUP MARUKAN RICE VINEGAR (Sushi Grade ONLY!!, SEE CHEF NOTES)
1 TBSP DRIED RED and GREEN BELL PEPPER FLAKES
1/2 TBSP DRIED BASIL LEAVES
1/2 TBSP DRIED THYME LEAVES
1 TSP FRESH GROUND BLACK PEPPER
1 TBSP GARLIC PUREE (See recipe)
1/2 BUNCH FRESH PARSLEY (Chopped fine)
8 ROMA TOMATOES (Sliced into 3/8 inch thick medallions)
1 CUP EXTRA VIRGIN OLIVE OIL
Combine all ingredients (except tomatoes and olive oil) in a bowl and whisk. Place tomatoes medallions in a 2 quart Ziploc bag, then add marinade. Burp out ALL of the air, refrigerate at least 24 hours, but no more that 48, turn the bag a couple of times.
When ready to serve, remove tomatoes and place in chilled serving
bowl. Place the marinade in a mixing bowl, add olive oil, use a stick blender
and emulsify the dressing. Pour on top of tomatoes and serve.
Use a display bowl with a serving fork to allow guests to take their own.
For many years I seldom recommended a specific brand or manufacture. BUT, I have come to the realization that all products are NOT created equal. The sushi grade Marukan Rice Vinegar is far superior to any I have found, even their own standard grade rice vinegar! Once you try this stuff you won't even bother with others! Trust me!!
Also, recently I have been using dried red and green bell pepper flakes. I have found that in a dish like this, they absorb the vinegar rather than water. Fresh bell peppers will go limp and sour too fast for this recipe!
I like using dried herbs in this recipe, fresh herbs will turn black while in the fridge.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.