Cherry Tomatoes in Herb Marinade

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!

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  pints cherry tomatoes
•  boiling water
• 1⁄4 cup red wine vinegar
• 2  green onions, sliced (including tops)
• 1⁄2 teaspoon dry basil
• 1⁄4 teaspoon oregano leaves
• 1  teaspoon  garlic salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup  salad oil (may be part olive oil)

Directions

1. 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.
2. Immediately rinse tomatoes under cold water.
3. 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.
4. 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.