Ingredient

• 1 quart cherry tomatoes, halved
• 1/4 cup canola oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup minced fresh parsley
• 1 to 2 teaspoons minced fresh basil
• 1 to 2 teaspoons minced fresh oregano

Direction

1. Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.