Makes 4 servings
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
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