Description

This Garlicky Marinated Tomato Salad is a vibrant and flavorful side dish featuring roma tomatoes marinated in a garlicky, herb-infused mixture of bell peppers, jalapeños, fresh dill, parsley, olive oil, white vinegar, sugar, and sea salt. The salad requires no cooking and is best served chilled after marinating, offering a perfect balance of tangy, sweet, and spicy flavors ideal for summer gatherings or as a zesty accompaniment to any meal.

Ingredients

Scale

Vegetables & Herbs

4 1/2 lbs medium roma tomatoes, rinsed
2 bell peppers, any color, seeded and chopped into large pieces
2 jalapeños (or 5 tiny hot peppers with seeds)
1 large garlic head (16-20 cloves) or 2 medium heads, cloves peeled
1 bunch fresh dill (about 1/2 cup chopped) or frozen
1/2 cup fresh parsley

Marinade

1/2 cup olive oil
1/2 cup white vinegar
1/2 cup granulated sugar
2 1/2 Tbsp sea salt (about 50 grams, not iodized)

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Instructions

Prepare the Herb and Pepper Mixture: Combine chopped bell peppers, jalapeños, whole peeled garlic cloves, fresh dill, and parsley into a large food processor or blender. Pulse several times until the mixture is finely chopped but not pureed, creating a flavorful herb and pepper base for the salad.
Make the Marinade: Transfer the finely chopped mixture into a medium mixing bowl. Add white vinegar, olive oil, granulated sugar, and sea salt. Stir thoroughly until the sugar and salt dissolve, and the marinade ingredients are well combined.
Prepare the Tomatoes: Cut the roma tomatoes in halves or quarters, trimming off the fibrous stem tops to ensure clean pieces that absorb the marinade effectively.
Layer Tomatoes and Marinade in Jar: Take a large 1-gallon jar and alternate layers of cut tomatoes with layers of the prepared marinade, filling the jar fully. This layering ensures every tomato piece is evenly coated and marinated.
Marinate and Refrigerate: Secure the jar with its lid and tighten it well. Turn the jar upside-down and place it over a plate to catch any possible leaks. Refrigerate the jar in this inverted position for 12 hours to allow the flavors to meld deeply.
Serve: After 12 hours, flip the jar right side-up. The garlicky marinated tomato salad is now ready to serve. Enjoy it directly from the jar or transfer to a serving bowl. Keep any leftovers refrigerated upright.

Notes

Turning the jar upside-down while marinating helps evenly distribute the marinade over the tomatoes.
Use sea salt instead of iodized salt to avoid any unwanted metallic taste and ensure authentic flavor.
The marinating time of 12 hours is crucial for the flavors to develop fully; however, it can be refrigerated longer for a more intense taste.
This salad contains raw garlic and jalapeños, so adjust the quantity of peppers to control spice level as desired.
Use a glass jar for marinating to prevent any metallic interaction with acidic ingredients.