Summary

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)

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Instructions

1. 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.
2. You can of course also use basil instead of parsley or in addition, but then no more than 3 teaspoons of each.