Cherry Tomatoes With Ginger Dressing

Submitted by katew

"This sounds like an interesting combination."

 

• Ready In: 17mins
• Ingredients: 7
• Serves: 6

ingredients

• lemon
• 2 tablespoons lemon juice
• 4 cms piece fresh ginger (I think you could use minced ginger from a jar here too )
• 500 g cherry tomatoes, halved
• 4 green shallots, finely chopped
• 1 teaspoon caster sugar
• 1⁄4 cup olive oil

directions

1. Peel rind thinly from lemon using a vegetable peeler.
2. Cut rind into thin strips.
3. Combine rind and juice in small pan.
4. Boil, covered for 2 minutes.
5. Peel and cut ginger into wafer thin slices.
6. Cut slices into thin strips.
7. Combine rind mixture, ginger and remaining ingredients in a bowl.
8. Mix well.
9. Serve.

Reviews

[Andi Longmeadow Farm]

Adored this! A very different combination of flavors and types of food ingredients - but quite surprising and very pleasant indeed!! We have a surplus of little cherry tomatoes, and this worked perfectly here. I followed other reviewers - and decreased the olive oil to half of the amount - and added the whole lemon juice. WoW! Loved the ginger - and all combined this made a tasty - and gorgeous side dish. Will make again and again! Oh - and I used scallions (green) and the whole presentation was just lovely. Thanks, Kate!

 

[JustJanS]

Delicious thanks Kate. I made these using a variety of tiny tomatoes which I cut into odd but similar sized pieces. I wonder if the other reviewers were aware an Australian tablespoon is actually 4 teaspoons-therefore more than they would have used. There was no problem here with not enough lemon although I didn't boil the juice hard for 2 minute-more a brisk simmer! Great flavours for such a simple treatment of one of my favourite ingredients!

 

[MarraMamba]

An easy and flavor popping cocktail appetizer or side dish. I just ate them like candy at my desk!

 

[Debbwl]

Nice change of pace! All the ingredients combine to make a very different yet flavorful glaze. Had a little problem with the recipe as I have never seen a green shallot and also that boiling 2 tablespoons of lemon juice for 2 minutes boils the juice completely away. In the end Katew suggest using green onions for green shallots, which is what I did. The other change I made was to use the juice of one whole lemon boiled for 2 minutes, to make up for the additional lemon juice doubled the sugar. Also cut the oil in half. Took the leftovers in my lunch today and enjoyed even more then I did last night. Thanks for the post.

 

[Elaniemay]

I really didn't think I would like these. I tried it because my husband LOVES ginger. I was pleasantly surprised that they were pretty good. My husband wants me to try making it again with more ginger. I did add a bit more lemon juice because after boiling for 2 min. there wasn't hardly any left. I made this for everyday holiday tag 2010.