- 2 tablespoons finely chopped shallots
- 1 clove garlic, finely grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly minced parsley
- 1 tablespoon finely chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 pound cherry or grape tomatoes, halved or quartered
- In a large bowl, combine shallots, garlic, olive oil, vinegar, parsley, chives, salt, and pepper. Whisk to combine.
- Stir in tomatoes. Cover and let stand at room temperature 3 hours before serving, stirring 2 to 3 times so tomatoes get evenly marinated.
Any leftover Marinated Tomatoes can be made into Oven-Roasted Tomatoes:
Quick Oven Roasted Tomatoes
- Preheat the oven to 450 degrees F.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. Enjoy warm or at room temperature. Sprinkle with feta cheese.