Prep 10 mins
Cook 0 mins
We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.
- 4 cups halved cherry tomatoes
- 1⁄3 cup thinly sliced green onion (about 4)
- 4 garlic cloves, minced
- 1 jalapeno pepper, thinly sliced
- 1⁄3 cup white balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- In a large bowl, combine first 4 ingredients.
- Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
- Chill 1 hour.
I harvested the last of my tomatoes earlier this week and prepared this recipe exactly as written. I served the tomatoes as one of the sides to a grilled steak. The recipe is a keeper!
Was cleaning out my recipe file, but found this already on. The ONLY difference I made, was to use ripe Roma tomatoes, - seeded and quartered, since we had so many in the garden. There are just 2 of us, so the longer it took to eat - the more flavorful it became ! Glad you posted it, GaylaJ !
I used this recipe as one of 3 salads that I made for a buffet dinner for 20. It was easy, high in taste, low in fat and the perfect accompliment to any grilled meats. Because of lack of space in the fridge, I placed the ingredients in a plastic zip lock bag, so storage was a snap! I highly recommend this recipe