Recipe by Dancer^
I got this from the Healthy Eating Cookbook. We get hundreds of cherry tomatoes off 2 plants. This is a nice way of using them. Points 1.
- 2 pints cherry tomatoes, cut into halves (about 40)
- 4 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt (optional)
- 2⁄3 cup coarsely chopped fresh parsley