Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Marinated Green Tomatoes
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- Level: Easy
- Total: 4 hr 15 min (includes cooling)
- Active: 15 min
- Yield: 6 to 8 servings
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.
