Garlicky Marinated Tomato Salad Recipe

Ingredients

• 4 1/2 lbs medium roma tomatoes (rinsed)
• 2 bell peppers (any color, seeded, chopped into large pieces)
• 2 jalapeños ((or 5 tiny hot peppers with seeds))
• 1 large garlic head (or 2 medium heads) (16-20 cloves, peeled)
• 1 bunch dill ((1/2 cup chopped) fresh or frozen)
• 1/2 cup fresh parsley
• 1/2 cup olive oil
• 1/2 cup white vinegar
• 1/2 cup granulated sugar
• 2 1/2 Tbsp salt such as sea salt (not iodized) ((50 grams))

Steps

1. 1

   Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into a large food processor or blender and pulse to finely chop.

2. 2

   Transfer mixture to medium bowl and add 1/2 cup vinegar, 1/2 cup olive oil, 1/2 cup sugar and 2 1/2 Tbsp salt. Stir to combine.

3. 3

   Cut tomatoes in halves (or quarters if using larger tomatoes), trimming off fibrous stem tops. Layer tomatoes and marinade into large 1 gallon jar, alternating with tomatoes and marinade until jar is full.

4. 4

   Cover with lid and tighten. Turn jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down 12 hours (*see note). After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping jar right-side-up.