2 ¼ cups of halved cherry tomatoes
½ tsp dried parsley
3 tbsp of olive oil
½ tsp dried basil
2 tbsp apple cider vinegar
½ tsp dried oregano
¼ tsp salt
½ tsp white sugar
1. In a small bowl mix together oil, apple cider vinegar, herbs, salt and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.
Tomatoes are best left unrefrigerated as they will retain their flavor and ripen correctly at room temperature. Tomatoes are a good source of vitamin E, thiamin, niacin, vitamin B6, magnesium, phosphorus and copper and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.