Marinated Tomatoes

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By Sara Whitaker

Ingredients:
4 large tomatoes, sliced
1/3 cup olive oil
¼ cup red wine vinegar
2 teaspoons parsley flakes
1 teaspoon chopped onion
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
¼ teaspoon garlic salt
1 dash Angostura bitters

Directions:
Arrange sliced tomatoes in a shallow container. Combine remaining ingredients in a small mixing bowl and whisk. Pour over tomatoes. Cover and marinate several hours or over night. Garnish with fresh basil.

Servings: 6
Prep time: 25 minutes
Difficulty: Easy

Notes From Paula’s Test Kitchen: We used yellow and red heirloom tomatoes and layered them in a pyrex refrigerator container and then poured the marinade over the tomatoes. Using different colored tomatoes made a very pretty presentation! 

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Reader Comments:

54321

Most people know bitters from the drink, an "OLd Fashion". It is made with brandy or whiskey and the bitters is what gives the distinct flavor.It was considered "medicinal" during prohibition so there were actually bitters bars then. I think it was a remedy for stomach problems.

By Pam on August 31, 2013

Hey Kandi Molder! Sadly, there is no substitute for the unique flavor of Angostura Bitters and as it is a secret recipe from the 1800’s it has been hard to replicate. It is usually sold in the isle at your grocery store with bar supplies/mixes. Also, try adding some of your favorite herbs from your garden between the layers for a big flavor punch!
Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on July 20, 2010

Is there a substitute for the Angosturs bitters or can it be omitted?  I cannot find it.

By Kandi Molder on July 19, 2010

I would use these marinated tomatoes with slices of fresh mozzarella and whole basil leaves.  Done.  Caprese Salad.

By Donna on July 17, 2010

Angostura bitters is a mixture of alcohol and concentrated herbs. It’s been around since the 1800’s. The exact formula is a closely guarded secret, with only five people knowing the whole recipe! With it’s name people assume it is made from Angostura bark, but it is not. You can find it in the isle where they sell bar supplies in your grocery store.
Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on July 15, 2010

I know this will be good! But, I too am not sure what the Angostina Bitters is?? Substitute?? We have had a really long, cold Spring, and not much summer yet. So, I will probably try this on Store tomatoes.

By T. Marie Sorenson on July 15, 2010

What are “Angostura bitters” and where can I find them?  In the grocery store, liquor, specialty section?

By Marsha Schewe on July 14, 2010

i do this roma tomatoes when they need to be used and i use splenda instead of sugar.  it takes only alittle time to marinade to have for supper when you’re at a loss to have a vegetable with your meal. sometimes there’s not enough when my husband is in the mood for them.

By candice hamilton on July 14, 2010

What are Angostura bitters??  Where can you buy it?

By Carrie Shepard on July 14, 2010

What is angosura bitters i havent ever heard of that

By Pepper LYNN on July 14, 2010

This is very similar to mine, but often I just use Good Seasons zesty italian that I make with red wine vinegar. Depending on the tomatoes I sometimes add a tsp. of sweetener.  I can’t wait for my tomatoes to ripen. You all made me so hungry.  Love you and all of your recipes.

By Vicki Piper on July 14, 2010

Yes I add onions, bell peppers sometime cucumbers. The longer it sets the better. All my friends love it also. Its wonderful to snack on while grilling, then along with the meal also!!!

By Pat Hodges on July 14, 2010

I can serve any of your receipts without making first and be assured my company will have a thrilled southern delighted pallet!  You are the best on the food network.  I love you, awsome lady, Brenda Dixon.  I would love for you to film here.  We can have a Kiawah pond, pool, bike picinc, or ocean moonlight supper.

By Brenda M. Dixon a real fan on Kiawah They say I l on July 08, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

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Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm