Ingredients:
2 pints cherry tomatoes
boiling water
1/4 cup red wine vinegar
2 green onions, sliced ( including tops)
1/2 teaspoon dry basil
1/4 teaspoon oregano leaves
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup salad oil ( may be part olive oil)
Directions:
Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
Immediately rinse tomatoes under cold water.
Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.
Servings: 6
Time preparation: 120 min.
Time total: 135 min.