Marinated Tomato Medallions
Yield - 8 servings
3/4 CUP MARUKAN RICE VINEGAR (Sushi Grade ONLY!!, SEE CHEF NOTES)
1 TBSP DRIED RED and GREEN BELL PEPPER FLAKES
1/2 TBSP DRIED BASIL LEAVES
1/2 TBSP DRIED THYME LEAVES
1 TSP FRESH GROUND BLACK PEPPER
1 TBSP GARLIC PUREE (See recipe)
1/2 BUNCH FRESH PARSLEY (Chopped fine)
8 ROMA TOMATOES (Sliced into 3/8 inch thick medallions)
1 CUP EXTRA VIRGIN OLIVE OIL
1/2 CUP SHREDDED ROMANO CHEESE (For Presentation Servings)
Combine all ingredients (except tomatoes and olive oil) in a bowl and whisk. Place tomatoes medallions in a 2 quart Ziploc bag, then add marinade. Burp out ALL of the air, refrigerate at least 24 hours, but no more that 48, turn the bag a couple of times.
When ready to serve, remove tomatoes and place in chilled serving
bowl. Place the marinade in a mixing bowl, add olive oil, use a stick blender
and emulsify the dressing. Pour on top of tomatoes and serve.
Use a display bowl with a serving fork to allow guests to take their own.
For many years I seldom recommended a specific brand or manufacture. BUT, I have come to the realization that all products are NOT created equal. The sushi grade Marukan Rice Vinegar is far superior to any I have found, even their own standard grade rice vinegar! Once you try this stuff you won't even bother with others! Trust me!!
Also, recently I have been using dried red and green bell pepper flakes. I have found that in a dish like this, they absorb the vinegar rather than water. Fresh bell peppers will go limp and sour too fast for this recipe!
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: January 28, 2018.