Marinated Blanched Garlic and Tomatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt & pepper to taste
- 1 1/3 cup garlic cloves unpeeled
- 3 tbls white wine vinegar any vinegar works really
- 1 tbl. dijon mustard
- 1/2 cup vegetable oil i like walnut or avocado oil
- 4 medium ripe tomatoes i use heirlooms
- 1 1/2 tbls chopped chives parsley, cilantro, basil or watercress
- Carbohydrate 78.5299201702771 g
- Cholesterol 0 mg
- Fat 83.6300001067405 g
- Fiber 9.66720007452159 g
- Protein 15.7267200327575 g
- Saturated Fat 6.31813550813016 g
- Serving Size 1 1 Recipe (753g)
- Sodium 210.096000087559 mg
- Sugar 68.8627200957555 g
- Trans Fat 1.55084950204542 g
- Calories 1078 calories
Boil a saucepan of water, when water rapidly boils drop in the separated unpeeled garlic cloves. Boil medium cloves about 3-4 mins. Large cloves 8-9 minutes. Test cloves by piercing, should be tender firm. Pour into colander and drain, when cool to touch, pinch tips of cloves between your thumb and forefingers to squeeze garlic out of it's skin. They pop right out. In a 2 cup jar blend oil, vinegar, mustard and chopped green garnish. Add the garlic cloves. Mix by shaking the covered jar. Let this chill overnight. To serve, line a serving plate with sliced tomatoes, place some green garnish around the edges, spoon the garlic around the center of the tomato slices, pour the garlic marinade over the garlic and tomatoes and place on the buffet table to enjoy along with your meal. Salt and pepper as needed. This has always been a favorite and I have been asked for the recipe by every guest that's ever tasted it.
