This recipe makes using up all those homegrown cherry tomatoes as easy as 1-2-3. Wonderful on bread or added to pasta, these marinated tomatoes have just the right amount of zesty pop.
1 pound cherry or grape tomatoes, halved or quartered
2 cloves garlic, minced
1 small shallot, minced
¼ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly minced herbs such as Italian parsley and basil
1 teaspoon dried Italian seasoning mix
Salt and pepper to taste
Cut cherry tomatoes in half. Add shallots and chopped herbs.
Make marinade with remaining ingredients. Whisk well or shake in a closed container to ensure ingredients meld.
Pour over tomatoes. Cover and let sit at room temp for 1-2 hours before serving. If making ahead, marinate in the refrigerator overnight.
Adjust to taste! Add a pinch of sugar if too acidic or a little bit of salt to make them pop.