Ingredients:

  • 2 lbs cherry or grape tomatoes, halved
  • 1/2 cup red onion, thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp honey
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh oregano leaves

Instructions:

  1. Wash and thoroughly dry the tomatoes; slice them in half and place them in a large bowl.
  2. Add the thinly sliced red onion and minced garlic to the tomatoes, tossing gently to distribute the aromatics.
  3. In a small bowl, combine the olive oil, red wine vinegar, honey, salt, and pepper.
  4. Whisk the marinade vigorously for 30 seconds until the mixture is emulsified and slightly thickened.
  5. Pour the emulsion over the tomato mixture and fold in the fresh basil, parsley, and oregano.
  6. Transfer the mixture to an airtight glass jar and allow to marinate for a minimum of 30 minutes, or up to 4 hours for ideal flavor saturation.