Ingredients:

  • 1 lb whole cherry tomatoes
  • 1/2 tsp fine sea salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced fine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Rinse the cherry tomatoes under cold water and pat them completely dry with a paper towel. Leave the smallest tomatoes whole and slice the larger ones in half lengthwise. Place them in a large bowl and toss with salt.
  2. In a small bowl or mason jar, combine the olive oil, balsamic vinegar, minced garlic, oregano, basil, and red pepper flakes. Whisk vigorously for 30 seconds or shake the jar until the mixture is cohesive and opaque.
  3. Pour the emulsified marinade over the salted tomatoes. Gently fold using a silicone spatula until every tomato is coated. Transfer to a glass container, seal tightly, and refrigerate for at least 2 hours (up to 24 hours).