Marinated Tomatoes

 

• 1 pound cherry or grape tomatoes, halved or quartered
• 1 clove garlic, finely grated
• 2 tablespoons olive oil
• 1 tablespoon vinegar or lemon juice
• 1 tablespoon freshly minced herbs (I like parsley)
• salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)

Toss tomatoes, grated garlic, olive oil, vinegar, herbs, and salt together in a small bowl. You’re done.

Give them 2-3 hours minimum to just rest in the fridge, but you can also let them soak in all that goodness for up to 24 hours, especially if your tomatoes were sturdy to begin with, and/or if you’ll be mixing them into other things like a salad. For longer marinating times, sometimes the oil will congeal a bit in the fridge. This should be resolved by just bringing it back to room temperature.

Source: Pinch of Yum