Every supertaster is different, but one of my biggest nemeses (nemesi?) is the tomato. Personally, I’d be fine if we all still thought they were poisonous (damn you, Colonel Robert Gibbson Johnson…possibly…). However, apparently they’re is good for you so I keep trying to eat tomatoes. After 28 years I can manage pizza sauce and tomato soup, but that’s about it.
Only two places have ever made the tomato delicious for me: a pizza chain and a champagne cocktail bar. In both cases, I learned the tomatoes were marinated, so I decided to give that approach a try.
This recipe is an amalgam of many I found online, and again partially the result of what I had in my fridge and pantry.
Note: There’s a slightly bitter overtone to this post because, no matter what I do, I can’t make tomatoes delicious. I hate being bested by a fruit masquerading as a vegetable.
I hope Chelsie doesn’t notice the bottle of thyme that somehow ended up with me after we stopped being roommates…
- 2 lbs tomatoes. I’m told fresh, garden tomatoes are best, but to this supertaster they all taste the same. Not good
- 3 cloves of garlic. I may have used 5. This can only make it better
- 2 chopped green onions
- Chopped parsley and basil (~1/2 cup total)
- 1/2 tsp thyme (steal a roommate’s if possible)
- 1 cup olive oil
- 1/4 cup red wine vinegar
- salt and pepper to taste
- Cut tomatoes into slices or wedges – your choice. I sliced and removed all the slime and seeds, because that’s just gross
- Whisk the oil, vinegar, garlic, onion, herbs and salt and pepper together
- Arrange the tomatoes in a single layer and pour the marinade over them. Refrigerate for several hours (or, if you’re me, promptly forget about them and leave them in the fridge until morning)
After two days in the marinade, the tomatoes were still very “tomato” tasting to me. To most of you, that’s probably fine. I would have preferred it if the flavor had magically changed to something more akin to bacon, but that’s just me.
I couldn’t eat the tomatoes the way they were, so into the blender they and their marinating juice went.
A minute on “Pulverize” and I got a lovely, creamy sauce that incorporated the marinade’s flavors with the tomato-y-ness and made it quite good. Put on top of some pasta with some of my pea pesto produced a yummy dinner.
Granted, mixing a green sauce with a orange sauce produced something a rather unsavory brown, but as long as you don’t look directly at it you’re good.
P.S. I haven’t completely given up on tomatoes and am open to recipe suggestions. C’mon, try and convert me!