Cherry Tomatoes In Herb Marinade

• 2 pints cherry tomatoes
• boiling water
• 1/4 cup red wine vinegar
• 2 green onions, sliced (including tops)
• 1/2 teaspoon dry basil
• 1/4 teaspoon oregano leaves
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 cup salad oil (may be part olive oil)

1. Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
2. Immediately rinse tomatoes under cold water.
3. Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
4. Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.

tomatoes, boiling water, red wine vinegar, green onions, dry basil, oregano, garlic salt, pepper, salad oil

Taken from www.food.com/recipe/cherry-tomatoes-in-herb-marinade-40711 (may not work)