In a small bowl, combine vegetable oil, cider vinegar, dried parsley flakes, dried basil, dried oregano, salt and sugar. Mix well. In a medium serving bowl, place halved cherry tomatoes. Pour oil mixture over tomatoes and gently stir until coated. Chill in refrigerator at least 2 hours. Store in an airtight container and refrigerate until ready to serve. Makes 6 to 8 servings.
I also use sliced cucumbers in place of tomatoes.
Ingredients
-
4 cups halved cherry tomatoes
-
1/4 cup vegetable oil
-
3 tablespoons cider vinegar
-
1 teaspoon dried parsley flakes
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
1/2 teaspoon Salt
-
1 1/2 teaspoons sugar
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
