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Tumbled Tomatoes With Mediterranean Herbs

I got this recipe from The Early Show Thanksgiving Day 08 archive. I love the tang and savory from the herb mix and tomato. Even my kids liked them! What a great low-cal treat for a healthy snack or appetizer for any get-together.

Ready In:
5mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix herbs, put in a salt grinder or pulverize slightly in a mortar and pestle. If you don't have either, just skip that step.
  • Wash tomatoes in cold water and remove all excess water, but do not dry.
  • Place tomatoes in a bowl that is large enough so the tomatoes have room to be tumbled.
  • Toss tomatoes with herb mixture until they are evenly coated.
  • Refrigerate, tossing and "tumbling" in the bowl occasionally until all water is evaporated. Once the water has dried, the herb and salt mixture will form a crust on the tomatoes.
  • Serve Chilled.
  • Note: The tomatoes keep for 2-3 days uncovered in the refrigerator-if they last that long-so make the full recipe and keep them on hand as a healthy snack, the drier and crustier the salt and herb coating, the better they taste.
  • Serves 4-6.
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@mommomb
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@mommomb
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"I got this recipe from The Early Show Thanksgiving Day 08 archive. I love the tang and savory from the herb mix and tomato. Even my kids liked them! What a great low-cal treat for a healthy snack or appetizer for any get-together."
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  1. mommomb
    I got this recipe from The Early Show Thanksgiving Day 08 archive. I love the tang and savory from the herb mix and tomato. Even my kids liked them! What a great low-cal treat for a healthy snack or appetizer for any get-together.
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