From: Pioneer Woman
This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. We ate these piled high on fresh mozzarella with a bit of fresh-cracked black pepper and kosher salt. Todd also made a toasted/melted version for dinner, too - he toasted up some nice bread, piled on the tomatoes, placed some sliced mozzarella on top and then stuck it back in the toaster oven to melt the cheese. Sprinkle with sliced basil and, viola (as they say in France)! You could also serve it cold on toasted bread like bruschetta, or spoon it over some quinoa or cous cous for a side dish, etc.
1 cup Canola Oil (I used less, and substituted olive 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, optional
1 clove Garlic, Peeled, optional
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can increase 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!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
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.