| | Directions | | In a small bowl, combine vegetable oil, cider vinegar, dried parsley flakes, dried basil, dried oregano, salt and sugar. Mix well. In a medium serving bowl, place halved cherry tomatoes. Pour oil mixture over tomatoes and gently stir until coated. Chill in refrigerator at least 2 hours. Store in an airtight container and refrigerate until ready to serve. Makes 6 to 8 servings. |
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| Ingredients | | - |  | 4 cups Cherry Tomatoes, halved |
| - | | 1/4 cup vegetable oil |
| - | | 3 tablespoons cider vinegar |
| - | | 1 teaspoon dried parsley flakes |
| - | | 1 teaspoon dried basil |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon Salt |
| - | | 1 1/2 teaspoons sugar |
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