My former sister-in-law, Julie turned me on to this salad when sharing on Facebook. Immediately, the salad sounded great for a steak and twice baked potato supper on the veranda.
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Killer Marinated Tomatoes
6 large tomatoes; cut in wedges
3 tablespoons fresh parsley; chopped
2 tablespoons fresh basil; chopped
1 tablespoon sugar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme
3/4 cup canola oil
1/2 cup red wine vinegar
3 scallions, sliced
Whisk everything but the tomato wedges together in a bowl. Add the tomatoes stirring every now and then. Enjoy!
Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.
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After the tomato salad had a good two hours to develop the flavors,
I served the tomato salad over some freshly cooked and chilled asparagus.
Twice Baked Potatoes have always been a favorite in my kitchen. We had left over mashed potatoes, (I know that sounds odd!) but after whipping them again, I added a good quarter cup of Pimento Cheese spread. While the oven was preheating to 425 F, I put the potatoes in a pastry bag with a large star tip. Makes the perfect looking potato for a steak! Baked for 15 minutes until the tops were golden brown around the edges.
While the potatoes were baked, the steaks were ready
for serving. What a great supper for the summertime.