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Author Notes: Perfect timing for the last of my summer tomatoes and dinner for one tonight.
I have used pretty good Campari tomatoes in the winter and some of the stores will carry an heirloom mixed package of cherry and grape tomatoes, so while they are not the summer's sweetest still pretty good. Everything is adjustable in this recipe, so taste as you go and make it your own version. —ibbeachnana
- 4 cups nicely ripened, yellow or red pear or grape tomatoes, diced or about 1-1/2 pounds Campari tomatoes seeded and diced
- 1/4 teaspoon fresh marjoram
- 1/3 cup loosely packed fresh basil, torn or chopped
- 3 tablespoons Fresh parsley, minced
- 2 small garlic cloves, minced
- 1/4 cup San Servero organic olive oil and a splash of Tuscan herb olive oil
- 1/2 teaspoon sea salt
- Sprinkling of pepper to taste
- Pinch of ground red pepper flakes
- 1/3 cup Parmigiano or a mix Parm and Pecorino Romano, grated or microplaned, reserve some for serving tableside
- 1 1/2 tablespoons capers, rinsed, drained and rough chopped
- A touch of grated lemon zest
- 1/4 teaspoon fresh thyme, minced
- Combine all of the salsa ingredients with just 1/2 the cheese. Allow to sit covered for about 45 minutes before serving. Serve with Ciabatta Bread, cut thick slices about ½ inch thick, drizzled with olive oil, grill or broil until lightly toasted, rub with garlic while still hot.
- I forgot to add that I don't bother seeding the little tomatoes most of the time.
- This recipe was entered in the contest for Your Best Cherry Tomatoes