Pickled Parsley Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 4 hrs 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 7 tablespoon olive oil, virgin
- 3 tablespoon balsamic vinegar, dark
- 1 teaspoon sugar
- 5 teaspoons parsley, smooth, finely chopped
- 2 cloves garlic, pressed, turned in salt
- 1 teaspoon mustard
- 15 tomato (s) (cocktail tomatoes)
Print Recipe
Pin Recipe Instructions
- Quarter the cherry tomatoes. Mix the olive oil, vinegar, sugar, parsley, garlic and mustard well in a bowl. Add the cocktail tomatoes to the sauce and stir again. Then let it steep in the refrigerator for about 4-5 hours and stir from time to time.
- You can of course also use basil instead of parsley or in addition, but then no more than 3 teaspoons of each.
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