Prep 2 hrs
Cook 15 mins
Sounds like a lot of trouble peeling cherry tomatoes but it's worth the effort to create these wonderful appetizers. At the picnic, you can eat them with picks directly from the serving container!
- 946.38 ml cherry tomatoes
- boiling water
- 59.14 ml red wine vinegar
- 2 green onions, sliced (including tops)
- 2.46 ml dry basil
- 1.23 ml oregano leaves
- 4.92 ml garlic salt
- 1.23 ml pepper
- 118.29 ml salad oil (may be part olive oil)
- Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
- Immediately rinse tomatoes under cold water.
- Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
- Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.
Very good tomato salad. I used fresh herbs (lots) and garlic and reduced the salt and oil (to 2 tablespoons). Thoroughly enjoyed!
Outstanding tomato appetizer! Your method of peeling the tomatoes worked perfectly and was really easy, and peeling them allowed them to really soak up all that lovely herb marinade. We enjoyed the 'pop' of tomato juice that you get when you bite into these. This recipe is a keeper - thanks for sharing it!