Marinated Tomatoes

Welcome back to “For The Herb Of It” series.  This is a healthy dish, perfect for spring and summer dinning.

Part III: Marinated Tomatoes, featuring fresh Italian flat leaf parsley and sweet basil.


Occasionally stir the marinated tomatoes


Marinated Tomatoes                                                                           Southern Living June, 2016

Makes about 4 cups

Gently stir together 2 lbs. assorted tomatoes, roughly chopped; 1 small minced shallot, 3 crushed garlic cloves; ½ cup red wine vinegar; 1 ½ tsp. kosher salt; and ½ tsp. freshly ground black pepper and set aside for 1 hour and 45 minutes tossing occasionally. Stir in 1 cup loosely packed fresh basil leaves and ¼ cup loosely packed Italian parsley leaves. Serve immediately.

Perfect as a vinaigrette over salad, all by itself or even better served with spaghetti and mozzarella. If serving with spaghetti, wait until the pasta is ready before adding the herbs to the marinated tomatoes..


Marinated Tomatoes with Spaghetti and Mozzarella


Spaghetti with Marinated Tomatoes and Mozzarella                     Southern Living June, 2016

Serves 4-6

Cook 8 ounces thin spaghetti according to package directions; drain and return to pot. (I used a serving bowl instead.) Spoon in Marinated Tomatoes and desired amount of vinaigrette; add ½ cup mozzarella balls. Serve immediately.


Add a little more fresh cracked pepper on top to complete the presentation.

Combine tomatoes, herbs and spaghetti in a large serving bowl


This is a wonderful and easy recipe with the fresh basil and flat leaf parsley. I used red grape tomatoes and yellow cherry tomatoes. The colors create a beautiful and appetizing presentation.


Spaghetti With Marinated Tomatoes And Mozzarella


Fresh Basil and Flat Leaf Parsley


Fresh and yummy spaghetti with marinated tomatoes and mozzarella


Add some crusty bread and a glass of wine. Enjoy and dig in!


Digging into the spaghetti with marinated tomatoes and mozzarella




©2016 Marinated Tomatoes was first published on Thistle Key Lane



Pumpkin Bread Pudding

This year we had a not-so-traditional Thanksgiving feast, but at least we did have something made from pumpkin.  At the top of my list to make again was Pumpkin Bread Pudding, adapted from a Southern Living recipe, Caramel-Pecan-Pumpkin Bread Pudding.

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Baby Carrot Apple Soup


Thinking about moms and babies today, I had a nostalgic moment smiling at what my mother use to say to me, “Eat your carrots, they’ll make you pretty!”  My mom had the best ways of tricking me into eating.  It’s a wonder I didn’t turn orange!

Soup is my comfort food. Dress it up or keep it casual, first course or entrée, summer or winter, I love soup!

I’m so excited to be linking up for a surprise baby shower for Cheryl of 40 Aprons, hosted by Simply Whisked and Culinary Couture. I’ll be mingling among the other guest which is more than a little intimidating.

Heavenly Home Cooking     Bakerita    Flavor the Moments     Jessica in the Kitchen    Vanilla And Bean    Broma Bakery


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