Ingredients:

  • 2 pints (600g) cherry tomatoes
  • 3 cloves (15g) garlic, thinly sliced
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) aged balsamic vinegar
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1 tsp (4g) dried oregano
  • 1/2 tsp (2g) granulated sugar

Instructions:

  1. Wash the cherry tomatoes and pat them completely dry with a paper towel. Note: Excess water dilutes the marinade. Place them in a large glass bowl.
  2. Pour 120ml olive oil and 60ml balsamic vinegar into a separate small bowl.
  3. Add 6g sea salt, 1g black pepper, 2g sugar, and 4g dried oregano to the liquid.
  4. Whisk the mixture for about 1 minute until the dressing looks cohesive and glossy.
  5. Stir in 15g of thinly sliced garlic slivers.
  6. Pour the balsamic mixture over the cherry tomatoes.
  7. Add 15g of basil chiffonade and 3g of chopped parsley.
  8. Gently fold the herbs in using a silicone spatula until every tomato is fully coated.
  9. Transfer the mixture to a glass jar and seal it tight.
  10. Refrigerate for 2 hours until the tomatoes feel slightly softer and the oil is chilled.