Remember the days when the only way to obtain a recipe was to get it from a friend or family member, buy a cookbook, or subscribe to some sort of cooking magazine? This, my friends, was one of those recipes. It’s been 13 years since I made this recipe one time, loved it, then got pregnant with Leah and promptly hated it or couldn’t tolerate it & instead craved a hot dog which I hadn’t had in years (gross, I know!), and subsequently tossed out the Taste of Home magazine I’d originally found it in. To say I was excited when I stumbled across it online is an understatement. I’ve thought about this recipe for years. It’s so simple and refreshing. Reunited and it feels (tastes) so good!
- 1 quart cherry tomatoes, halved
- 1/4 cup olive oil
- 3 tbsps. vinegar
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 cup minced fresh parsley
- 1-2 tsps. minced fresh basil
- 1-2 tsps. minced fresh oregano
Place tomatoes in a bowl. In a small bowl, whisk together the oil, vinegar, salt, and sugar until emulsified. Stir in fresh herbs. Pour over tomatoes; gently stir to coat. Cover and refrigerate overnight.