If you think these look like black cherry tomatoes marinating in white balsamic vinegar and homegrown herbs, you’re right!
Our family goes on vacation every summer, and inevitably my tomato plants wait until I’m gone to go to fruit. But I do love coming home to the tasty bounty! And the fact that I’m actually stirring up this dish in my kitchen is a sure sign that I’ve begun to dig myself out of the post-vacation fall-out. Not only is the laundry done, but school uniforms are bought. Not only are school supplies bought, I’ve already marched the children back to the start of classes. Not only have I cleaned up the house after said children’s summer mess, but the luggage is back in the attic. Not only have I proof-read the first-pass pages of GIRL ON THE GOLDEN COIN, I’m writing a blog post, at last!
The purpose of this post? To announce that I finally drew the winner for my cover reveal giveaway! I’ll be sending one lucky blog commenter a pair of sterling silver pearl drop earrings soon! And since response to my Facebook post announcing the cover reveal was so robust, I drew a second winner from the commenters there! Winners will hear from me this week!
But since it’s tomato season, I’ll also share the simple recipe for this dish!
2 cups diced tomatoes or halved cherry tomatoes
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh chives
1 chopped garlic clove
kosher salt to taste
I serve this on toast if I’ve used diced tomatoes, but I served these little guys on a bed of cooked quinoa tonight! Enjoy!