Ingredients:
4 Cups Of Fresh Uncut Cherry Tomatoes
1/4 Cup Of Colavita Extra Virgin Olive Oil
2 Tablespoons Of Fresh Squeezed Lemon Juice
1 Teaspoon Of Kosher Salt
1/4 Teaspoon Of Tone's Garlic Powder
1/4 Teaspoon Of Organic Sun Dried Basil
1 Tablespoon Of Mango Ginger Habanero Sauce
Information:
Serving Size 4
198 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
This recipe is way off the beaten path, so much so that I guarantee you'll only find it here on our website. To begin you will first want to take out a metal strainer, and then thoroughly wash and rinse your cherry tomatoes under cool running tap water. Next take out a small saucepan and fill it about three quarters of the way with water, then toss in a pinch of kosher salt. Next place the saucepan over medium high heat, and then bring the water to a nice rolling boil. Once your water is boiling, quickly add in your four cups of cherry tomatoes. Do make sure that the tomatoes are whole, uncut, and have their skin. You will want to let the cherry tomatoes boil for about two full minutes, no longer. Once the produce is done cooking, drain out all of the water from the saucepan, and let the tomatoes cool down just a little bit. Moving forward, once your tomatoes are warm enough to handle, take out a sharp kitchen knife and make a small slit into each tomato, then delicately discard any excess moisture. Do make sure you discard excess moisture only, and not the inner tomato flesh. Once that process is done, cut each cherry tomato in half, and serve in a salad boil. Lastly take out a mixing bowl, and then add in the virgin olive oil, lemon juice, salt, garlic powder, dried basil, and mango ginger Habanero sauce. Whip these ingredients together with a metal whish, and then drizzle it over the still warm tomatoes. Serve and eat immediately.
