Ingredients:
• 6 medium tomatoes
• 1 bunch fresh parsley or dill, finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 teaspoon Herbes de Provence
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons grapeseed oil (or any neutral oil)
• 2 tablespoons apple cider vinegar
Directions:
• Wash the tomatoes and pat them dry.
• Turn each tomato stem-side down. Make a deep crosswise (X) cut on the top of each tomato, being careful not to cut all the way through so they stay whole.
• In a small bowl, combine the chopped herbs, garlic, salt, sugar, Herbes de Provence, coriander, black pepper, and cayenne pepper. Mix well.
• Gently pry open the scored cuts on the tomatoes and pack them with the garlic-herb filling.
• Place the stuffed tomatoes snugly into a container with a tight-fitting lid.
• Whisk the grapeseed oil and apple cider vinegar together.
• Drizzle this dressing over the top of each tomato, letting any extra pour into the container.
• Seal the container and refrigerate for at least 12 hours before serving to let the flavors fully develop.
Tip: Give the container a gentle shake or flip it upside down (if the lid is completely leak-proof!) a few times while it’s marinating to redistribute the juices.
