Spiced Marinated Tomatoes
Why I Love This Recipe
We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.
Ingredients You'll Need
4 cups halved cherry tomatoes
1/3 cup thinly sliced green onions (about 4)
4 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Directions
In a large bowl, combine first 4 ingredients.
Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
Chill 1 hour.
