Ingredients

• 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)

Instructions

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.