Marinated Cherry Tomatoes

 From Southern Living I needed a way to use up the million cherry tomatoes we harvested from our one plant. Sweet summer tomatoes become brighter, bolder, and more versatile after a quick marinade. Use the marinated tomatoes as an appetizer OR toss rotisserie chicken and mozzarella

We reallyenjoyed it as an appetizer - the tomatoes were a nice refreshing summery touch. The dinner was also great we had brined a boneless chicken breast and grilled it,

1/3 cup red wine vinegar 

3 Tbsp. extra-virgin olive oil 

3 Tbsp. honey 

1 1/2 tsp. kosher salt 

1/2 tsp. black pepper 

1/2 tsp. crushed red pepper 

2 medium garlic cloves, thinly sliced (about 2 tsp.) 

4 cups cherry tomatoes (20 oz.), halved (or quartered if large) 

1/4 cup thinly sliced scallions 

2 (8-oz.) containers whipped cream cheese 

Fresh basil leaves 

Buttery round crackers (such as Ritz)

Step 1 

Whisk together vinegar, olive oil, honey, salt, black pepper, crushed red pepper, and garlic in a large bowl. Add tomatoes and scallions, stirring until coated. Cover and refrigerate for at least 30 minutes or up to 2 days. 

Step 2 

Spread cream cheese on a plate. Drain tomato mixture; spoon over cream cheese. Serve with crackers. Garnish with basil, if desired.