Missy’s Marinated Tomatoes

Missy’s Marinated Tomatoes

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

Preparation Instructions

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!
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.

From Pioneer Woman.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

*Weight after shrimp has been peeled.

From here.