Marinated Cherry Tomato Salad

The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too. 

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
   
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
   
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Recipe without photos . . .

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
3. Seal the bag, getting all the air out. Place into the fridge for a few hours.