We are overwhelmed with cherry tomatoes. Seriously, so many little tomatoes. I know it’s tomato season, but I feel like we are up to our eyeballs in tomatoes. The sad thing is, we do not even own a tomato plant, we just bought them at Costco without first planning on how we would use them. The bonus to all of this: I get to experiment! I love a good cooking experiment.
When I think of tomatoes, I usually think of a delicious caprese salad. However, being lactose intolerant I cannot eat that. So, I made a lactose free version of caprese salad complete with a little extra seasoning. The result was spot on. I could have eaten the entire bowl. I plan on using it to top my omelette tomorrow, topping a salad for either lunch or dinner (or both), and maybe
not sharing with my husband. For all you raw foodies out there, this is entirely raw, vegan, vegetarian, and absolutely delicious. The combination of veggies and healthy fats makes it a great side dish or snack. How can you go wrong with that?
3 cups cherry tomatoes (chopped in half)
2 tbsp olive oil
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 tsp onion powder
Fresh basil for topping.
1. Chop the tomatoes in halves and place in large bowl with lid.
2. Add the olive oil, oregano, basil, garlic powder, and onion powder to the bowl and seal the lid.
3. Shake it up baby!
4. Allow the tomatoes to marinate at least 4-6 hours, if not longer.
5. Top with fresh basil and enjoy.