Zesty Marinated Cherry Tomatoes
Cherry tomatoes marinated overnight with fresh dill, parsley, garlic, red pepper and a sweet and tangy dressing.
Equipment
- Large mixing bowl
- paring knife
- Whisk
Ingredients
Main Ingredients
- 3 pints cherry tomatoes about 2 1/2 pounds
- 1 medium red bell pepper finely chopped
- 6 cloves garlic finely minced
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh parsley finely chopped
- ½ tbsp red jalapeno pepper finely minced
- ⅛ tsp black pepper
- 3 ½ tbsp cane sugar
- 1 ½ tsp sea salt
- 3 tbsp white distilled vinegar
- 6 tbsp sunflower oil
- 2 tbsp water
Instructions
Cooking
- Chop. Finely chop the bell pepper, garlic, herbs and jalapeno.
- Whisk. Whisk the chopped ingredients with the pepper, sugar, salt, vinegar, oil and water.
- Score. Cut a shallow cross on the bottom of each tomato.
- Toss. Add the tomatoes to the marinade and toss gently.
- Marinate. Cover and refrigerate for at least 12 hours until glossy.
Notes
Substitutions: Use a Fresno pepper for the red jalapeno and olive oil for the sunflower oil.
Tips: Score only through the skin and marinate the full 12 hours.
Storage: Keep refrigerated in a covered container for 3 to 4 days.