About this recipe:Just because you need to leave it to marinate overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.
1 (80g) jar sundried tomatoes (not in oil)
80g (large bunch) of fresh basil, chopped
2 cloves garlic, minced or pressed
200ml olive oil
125ml balsamic vinegar
1 (500g) punnet cherry tomatoes, sliced in half
100g toasted pine nuts
1 bunch spring onions, chopped
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Method Prep:1day › Ready in:1day
Part one: Soak sundried tomatoes in cold water until soft. Drain excess water and cut roughly. Mix together with basil, garlic, olive oil and balsamic vinegar. Cover with cling film and refrigerate for 24 hours.
The next day: Toss the sliced cherry tomatoes, spring onions and pine nuts with the marinated tomatoes. Mix well and serve.