Marinated Tomatoes

• 1 cup Canola Oil
• 1/4 cup Balsamic Vinegar
• 4 Tablespoons Sugar
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 3 whole Green Onions, Sliced
• 1/4 cup Chopped Parsley
• 18 whole Basil Leaves (chiffonade)
• 1/4 teaspoon Ground Thyme
• 2 cloves Garlic, Minced Finely
• 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
• 1 whole Baguette, Sliced
• 1 clove Garlic, Peeled

1. Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!
2. Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
3. Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

canola oil, balsamic vinegar, sugar, salt, freshly ground black pepper, green onions, parsley, basil, ground thyme, garlic, tomatoes, clove garlic

Taken from www.epicurious.com/recipes/member/views/marinated-tomatoes-52846211 (may not work)