Cooking Thursday

This is a recipe I should have shared earlier in the summer because it's a great way to use cherry tomatoes from your garden!  But, better late than never, right?

Anyway, this is a very easy way to do something special with cherry tomatoes. Balsamic vinegar, fresh herbs and olive oil is a winning combination!

Marinated Tomatoes

Halved cherry tomatoes

fresh basil, oregano and thyme

1/4 teaspoon minced garlic
1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons balsamic vinegar

2 tablespoons olive oil
Place cherry tomatoes in pint jar to about 3/4 full.  Add other ingredients, cover and shake.

Place in refrigerator for at least 30 minutes to marinade.

Will keep for about 5 days.

Serve on mozzerella cheese, cottage cheese, toast or with pasta.