Reviewed: Sep. 8, 2005

Great use of cherry tomatoes. I may try to cut back a little on the oil next time.........thanks for the great recipe!

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7 users found this review helpful

Reviewer:

WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

Reviewed: Jul. 6, 2005

Sorry, but this just didn't really do it for me. I've had much better marinated tomatoes. And if I tweaked it to the degree many people did, I'd say they just changed it into one of those better recipes I've made.

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17 users found this review helpful

Reviewer:

Erimess

Cooking Level: Intermediate

Reviewed: Mar. 24, 2005

I didn't find a recipe like I wanted so I modified this one a lot. I used 2 medium vine ripe tomatoes, half an English cucumber, half a green bell pepper and a quarter while onion (wish I'd had red). I used the same amount of herbs, a little less salt and sugar. I only used half the vinegar and oil called for. This was just what I was looking for. I cut the veggies a little too small I think (about 1/2 dice) because they lost a lot of their crunch. But I've eaten it all and want to get more veggie to do it again.

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8 users found this review helpful

Reviewer:

COmama2six

Reviewed: Dec. 4, 2004

I made this recipe with vine ripened tomatoes cut into medium size wedges. It was refreshing and delicious.

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7 users found this review helpful

Reviewer:

P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

Reviewed: Sep. 16, 2004

This is a wonderful receipe for tha abundance of cherry tomatoes that are around at this time of year. I used olive oil and added shredded parmesan cheese at the end. Everyone thought it was great

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15 users found this review helpful

Reviewer:

RUROCK1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 11, 2004

I made this recipe for a potluck at work, and it was a hit. A few things I tweeked with this recipe: I made the vinaigrette the night before, using a hand blender to really get things combined. I used a combination of white wine vinegar and balsamic vinegar. I used Splenda instead of sugar (1-2 packets). I also added 1 t. of grated parmesan cheese to the vinaigrette. The next day I roasted 3 oz. of pine nuts. I combined the tomatoes and vinaigrette about 2 hours before serving, letting it sit out at room temperature. Just before serving, I added the roasted pine nuts and some shredded parmesan cheese. It looked really pretty in a white casserole dish. I’m making it again tonight, for my family and guests. It’s a great way to enjoy (and use up!) those cherry tomatoes fresh from the garden.

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140 users found this review helpful

Reviewer:

Anne in Minnesota

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Aug. 30, 2004

This was pretty good - it was a great way to use up some cherry tomatoes from the garden. Next time, I think I'll use olive oil and a different favored vinegar just for something different.

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16 users found this review helpful

Reviewer:

NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: Jan. 26, 2004

Even though my husband has a slight allergy to tomatoes, he still enjoys them from time to time. I did make a few changes to this recipe but in my opinion, it only enhanced the flavor. I only used about 1 cup of tomatoes and about 3 Tbls of olive oil rather than vegetable oil. I used balsamic vinegar instead of cider and left out the sugar. Finally, right before I served this, I sprinkled some parmesan cheese over and mixed it well. This gave it an outstanding flavor and I will certainly make it again with these changes. Thanks for sharing.

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32 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

Reviewed: Aug. 2, 2003

Great recipe! I added lots of basil, which seemed to punch it up to my liking.

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14 users found this review helpful

Reviewer:

Stompy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

Reviewed: Apr. 11, 2003

I love this recipe. I make it a lot though I usually double the recipe (my family eats it quickly though I eat most of it). I recommended this to one of my friends and she liked it.

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6 users found this review helpful