Spiced Marinated Tomatoes

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.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 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

Directions

1. In a large bowl, combine first 4 ingredients.
2. Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
3. Chill 1 hour.