Categories: Appetizer

Ingredients

• 1 cup Canola Oil
• 1/4 cup Balsamic Vinegar
• 4 Tablespoons Sugar
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 3 whole Green Onions, Sliced
• 1/4 cup Chopped Parsley
• 18 whole Basil Leaves (chiffonade)
• 1/4 teaspoon Ground Thyme
• 2 cloves Garlic, Minced Finely
• 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
• 1 whole Baguette, Sliced
• 1 clove Garlic, Peeled

Directions

1. Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too—pretty!

2. Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

3. Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

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