The garden is in full swing now and daily I'm harvesting a few thousand, er I mean dozens, of beautiful little cherry tomatoes. And if you have an over abundance like me, here is a quick and easy recipe to use them up. These are so delicious in salads, tossed with pasta, or as a topping for grilled chicken.
Marinated Cherry Tomatoes
4-5 cups cherry tomatoes, halved
1/2 cup olive oil
1/4 cup red or white wine vinegar
2-3 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
Salt and pepper, to taste
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| Black Cherry and Reisentraube tomatoes |
In a large bowl, whisk together olive oil, vinegar, garlic, Italian seasoning and parsley. Gently stir in cherry tomatoes.
Season with salt and pepper, to taste. Transfer to a covered container and marinate for at least 2 hours. Refrigerate if marinating longer than two hours. Bring to room temperature before serving (as olive oil solidifies when refrigerated).
And when you've eaten your fill of these, share a jar with your neighbors or coworkers, they'll love you for it!
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