Ingredients:

  • 2 cups (300g) cherry tomatoes, halved or scored
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove (5g) garlic, minced into a paste
  • 1 tsp (5ml) pure maple syrup
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 tsp (1g) dried oregano

Instructions:

  1. Carefully halve the cherry tomatoes or use a paring knife to make a tiny X-shaped score at the bottom of each tomato. Place them in a medium glass bowl.
  2. In a small jar or bowl, combine the olive oil, vinegar, maple syrup, minced garlic, salt, pepper, and dried oregano. Whisk vigorously or shake the jar until the mixture is emulsified and thickened.
  3. Pour the marinade over the tomatoes and gently fold in the fresh basil and parsley. Stir with a silicone spatula to avoid bruising the tomatoes.
  4. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.