Here is a tangy sauce to soak up with a good garlic bread, toasted baguette, or any type of dense bread.
I love to serve these Marinated Tomatoes as a appetizer with any style of Main Course.
To serve, just ladle out the tomatoes with some of the dipping sauce. I reserve any left-over sauce in an air tight container, and add more tomatoes to marinate them.
3 tablespoons fresh Parsley, chopped
2 tablespoons fresh Basil, chopped
1 tablespoon Sugar
1 1/2 teaspoon Garlic Salt
1 1/2 teaspoon Seasoned Salt
1/4 teaspoon dried Thyme
1/4 teaspoon fresh ground Black Pepper
3/4 cup Olive Oil
1/2 cup Red Wine Vinegar
3 whole Scallions, sliced thin
2 cups Cherry, Rainbow Bell, or Grape Tomatoes, cut in half
Whisk together all the ingredients except the tomatoes.
Add the tomatoes and toss to coat.
Allow to marinate at room temperature for a couple of hours, stirring every now and then.
Serve with lots of bread to soak up all the yummy marinade.