You may also like
Categories:
extra-virgin olive oil red wine vinegar garlic flat leaf parsley thyme red pepper kosher salt tomatoes
Viewed: 68 - Published at: 8 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 large garlic cloves, crushed
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon thyme leaves
- Pinch of crushed red pepper
- Kosher salt and freshly ground pepper
- 1 1/2 pounds mixed small tomatoes, such as grape or cherry tomatoes, halved
Method
- In a medium bowl, whisk the olive oil with the vinegar, garlic cloves, parsley, thyme and crushed red pepper; season with salt and pepper.
- Add the tomatoes, toss and let stand for 15 minutes, until the tomatoes have released some of their juices.
- Discard the garlic cloves and serve.
