Ingredients
3 lbs large tomatoes, cored, each cut into 6 wedges
4 large green onions, thinly sliced
2 T chopped fresh parsley
1 cup EVOO
3/4 cup unseasoned rice vinegar
2 T dark brown sugar
1 celery stalk, thinly sliced
2 large garlic cloves, thinly sliced
1 T chopped fresh oregano
1 1/2 tsp chopped fresh thyme
1 tsp hot sauce
1 tsp finely grated lemon peel
1 tsp salt
1 tsp pepper
Preparation
Combine tomatoes, green onion,s and parsley in a large bowl. Combine oil and all remaining ingredients in heavy medium saucepan. Stir over medium low heat until sugar and salt dissolve, about 1 minute. Stir warm marinade into tomato mixture. Chill at least 4 hours and up to 6 hours
