Spiced Marinated Tomatoes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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.
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