Creole Marinated Tomatoes

I seem to have tomatoes coming out of my ears. (And squash also, but that's for another posting.) When I walk up to Lemley's produce stand at the Dallas Farmers Market, I want to do the right thing. So I ignore the red-skinned beauties set in glowing stacks up on the table and point to the bushel baskets of "overripes" on the concrete floor. They're a great deal, and except for the occasional blemish or a couple that truly ARE overripe, perfectly acceptable.

Trouble is we can't eat them all fast enough. Especially when I end up with another big bag of the golden ones also. Therefore, tomato recipes are quite welcome right now.

This is a great one. Sure, we've all thrown some cut-up tomatoes into a mixture of olive oil and vinegar. Perfectly delicious. But marinating them in this tangy, sweet, herbal Creole-inspired mixture provides a wonderfully complex salad that would be a great side dish or a wonderfully healthy snack.

Creole Marinated Tomatoes
From Bon Appetit magazine.
Makes 8 servings.

3 pounds large tomatoes, cored, each cut into 6 wedges
4 large green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 cup extra-virgin olive oil
3/4 cup unseasoned rice vinegar
2 tablespoons (packed) dark brown sugar
1 celery stalk, thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon finely grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine tomatoes, green onions, and parsley in 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.