- 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
- 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.