Recipe courtesy of Food Network Kitchen
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Marinated Green Tomatoes
Total:
4 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Directions

Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

Photograph by Bobbi Lin

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