This recipe evolved from a need to use up the bumper crop of cherry tomatoes that we regularly grow. It’s become a summer favorite, especially at cookouts.
—SALLY SIBLEY ST. AUGUSTINE, FL
PREP: 15 MIN. + MARINATING • MAKES: 6 SERVINGS
1 quart cherry tomatoes, halved
1/4 cup canola oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.
Per 3/4 cup: 103 cal., 10g fat (1g sat. fat), 0 chol., 203mg sod., 4g carb. (3g sugars, 1g fiber), 1g pro.
Diabetic Exchanges: 2 fat, 1 vegetable.
READER REVIEW
“This was delicious …good and tangy. I used dried herbs, sprinkled in grated Parmesan cheese and topped with seasoned croutons.”
CHRISD1717 TASTEOFHOME.COM