Cherry Tomatoes In Herb Marinade
|Cherry tomatoes||2 Pint (2 Baskets, 1 Pint Each)|
|Water||1 Cup (16 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Instant minced onion/2 green onions, sliced||2 Tablespoon|
|Dry basil||1⁄2 Teaspoon, crushed|
|Oregano leaves||1⁄4 Teaspoon, crushed|
|Garlic salt||1 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs) (May Use Part Olive Oil)|
Put tomatoes, a few at a time, into a colander or wire strainer and dip into a large pan of boiling water for about 10 seconds.
Immediately rinse tomatoes with cold water.
Slip off peels and stems and put tomatoes into a bowl or container.
Stir together vinegar, onion, basil, oregano, salt, pepper, and oil until blended; then pour over tomatoes.
Cover and chill for at least 2 hours or as long as 24 hours, stirring gently several times.
To serve, lift tomatoes from marinade with a slotted spoon.
Provide wooden picks to spear tomatoes.