This is a very delicious way to use an abundance of cherry tomatoes. Feel free to use fresh herbs instead of dried, if preferred.
- 28 Aug 2010
I made this recipe for a potluck at work, and it was a hit. A few things I tweeked with this recipe: I made the vinaigrette the night before, using a hand blender to really get things combined. I used a combination of white wine vinegar and balsamic vinegar. I used Splenda instead of sugar (1-2 packets). I also added 1 t. of grated parmesan cheese to the vinaigrette. The next day I roasted 3 oz. of pine nuts. I combined the tomatoes and vinaigrette about 2 hours before serving, letting it sit out at room temperature. Just before serving, I added the roasted pine nuts and some shredded parmesan cheese. It looked really pretty in a white casserole dish. I’m making it again tonight, for my family and guests. It’s a great way to enjoy (and use up!) those cherry tomatoes fresh from the garden. - 11 Sep 2004 (Review from Allrecipes US | Canada)
I used extra virgin olive oil instead of vegetable oil and brown sugar instead of white sugar. Pretty good. The longer it sits, the better it is. This would make a great bruschetta. Next time, I might try this with balsamic instead of cider vinegar--I think I might like that a little better. - 13 Jan 2009 (Review from Allrecipes US | Canada)