Marinated Tomatoes with Italian Parsley and Dill

Ingredients

• 1 pack mini tomatoes (Cherry or grape tomatoes; use a typical 200 g pack)
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1 tsp Dijon mustard
• 1 clove garlic (Finely minced or grated)
• salt (A small pinch, or to taste)
• 1 tbsp Italian parsley (Finely chopped)
• 1 tbsp fresh dill (Finely chopped)

Steps

1. 1

   Wash the mini tomatoes and remove any stems. Using a toothpick, make one small hole in the end opposite the stem scar of each tomato; this helps the skins loosen during blanching.

2. 2

   Bring a saucepan of water to a boil. Add the prepared tomatoes and blanch them briefly, about 20–30 seconds, just until the skins begin to split or loosen. Do not cook them until soft.

3. 3

   Transfer the tomatoes immediately to cold water to stop the cooking. When cool enough to handle, peel away and discard the skins, keeping the tomatoes whole.

4. 4

   Add the olive oil, balsamic vinegar, sugar, Dijon mustard, minced garlic, and a small amount of salt to a bowl. Whisk until the sugar is dissolved and the dressing is combined.

5. 5

   Add the chopped Italian parsley and dill to the dressing and stir to distribute the herbs.

6. 6

   Add the peeled tomatoes and gently toss until they are evenly coated, taking care not to crush them.

7. 7

   Serve immediately, or refrigerate briefly to let the tomatoes absorb the marinade. Taste and adjust the salt before serving.

Notes

The transcript does not specify exact dressing quantities or a marinating time, so the listed amounts are practical estimates. Keep refrigerated and use within 1–2 days; the peeled tomatoes are delicate, so toss gently.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• gluten-free
• dairy-free
• no-cook after blanching
• marinated
• herb-forward