Marinated Cherry Tomatoes

These little tomatoes make a wonderful appetizer, particularly before a meal. They are delicious, but they won't spoil anyone's appetite. Wonderful during the summer when locally grown cherry tomatoes are fresh and abundant, but also excellent made with the little grape tomatoes that are available year round.
  • 2 pints cherry tomatoes
  • 1 cup olive oil
  • 1 tablespoon catsup
  • 1/2 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/4 teaspoon dried mustard
  • 2 teaspoons salt
  • 1 small onion, finely chopped, or 1 rounded tablespoon minced dried onion
  • 1/4 cup chopped parsley
  • 1/4 teaspoon Tabasco sauce
  • freshly ground black pepper, to taste
  1. Place tomatoes in a wire basket or pasta basket and lower into boiling water for 1 minute. Remove from boiling water and dip immediately into cold water. Tomato skins will slip off easily.
  2. Make the marinade by combining all remaining ingredients in a non-reactive container. Add the tomatoes to the marinade, cover and refrigerate overnight.

Note: Since these little tomatoes are delicious, it's good that this recipe can be easily doubled.

Ready in: 8 Hrs

Recipe editor Patricia Mitchell