I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each olive oil and light brown sugar, 2 tsp microplaned fresh or frozen ginger, 1 tsp ground cumin, and a dash each salt and black pepper. Toss well, then refrigerate for about 1 hour. This recipe is from Cooking Light and available here: https://www.food.com/recipe/spiced-marinated-tomatoes-171734 (July 2015)
Cooking Adventures 