Recipe(tried): Marinated Tomatoes (Easy)

This is a fabulous, very easy recipe from Paula Deen. DH just loves these! They are best eaten the same day as they are made but we usually have leftovers that we eat the next day. The tomatoes get a bit soggy but the flavor is still good. Here in MA, I use tomatoes on the vine, or the best tomatoes I can find this time of year until good local tomatoes are ready. Last summer, I made this with heirloom tomatoes. The colors were amazing and the flavor was beyond words. I often halve this recipe.

MARINATED TOMATOES
Source: Paula Deen
Yield: 6 to 8 servings

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well.

Place tomatoes in a resealable plastic bag and pour marinade over.

Marinate at room temperature for up to 2 hours, turning the bag occasionally.