Ingredients:

  • 2 lbs cherry or grape tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Wash and thoroughly dry the tomatoes to ensure the marinade adheres.
  2. Slice large cherry tomatoes in half lengthwise; keep grape tomatoes whole.
  3. Place tomatoes in a bowl and toss gently with 1 tsp kosher salt and 1/2 tsp cracked black pepper; let sit for 5 minutes to draw out excess moisture.
  4. In a separate small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 3 tbsp white wine vinegar, and 1 tbsp fresh lemon juice until emulsified.
  5. Stir in 3 thinly sliced garlic cloves, 1 tbsp chopped fresh oregano, 1 tbsp finely chopped fresh parsley, and 1/4 tsp red pepper flakes.
  6. Pour the marinade over the salted tomatoes and stir gently with a silicone spatula.
  7. Cover the bowl or seal the jar and allow the tomatoes to marinate at room temperature for 30 minutes, or refrigerate for 2 hours for a more mellow flavor.
  8. Give the mixture one final toss before serving to redistribute the herbs and garlic.