Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 1 tbsp (15g) fresh basil leaves
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 3 cloves (9g) garlic, minced
  • 1 tsp (1g) dried oregano
  • 1 tsp (1g) dried basil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Mince the garlic finely. Wash and pat the cherry tomatoes completely dry to ensure the marinade adheres to the skins.
  2. In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and pepper. Whisk vigorously until the mixture is emulsified and appears opaque and thick.
  3. Place the cherry tomatoes into a glass jar. Pour the vinaigrette over the tomatoes and gently toss with a spoon to ensure every tomato is fully coated.
  4. Stir in the fresh basil ribbons last to prevent them from bruising. Seal the jar and refrigerate for at least 2 hours.