This is so easy to make! Add to pasta, on toast, or as a topping for grain bowls! The possibilities are endless!
Makes 450 g (13 oz)
Ingredients
275 g (9 1/2 oz) cherry tomatoes, halved or quartered if large
150 mL (5 fl oz) olive oil
1/2 red onion, finely chopped
2 tbsp sherry vinegar
1 garlic clove, very finely chopped
1 tsp sea salt
1/2 tsp freshly ground black pepper
Directions
Gently toss all of the ingredients together in a bowl. Store in an airtight jar in the refrigerator for up to 2-3 days.
Source
“Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt, and More” Anna Shillingham Hampton
Anastasia's Peaceful Kitchen 
I usually cook cherry tomatoes with other ingredients to make pasta sauce
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Yes, that is a great idea Father. I do the same too since I am not a big fan of tomatoes as they are except when cooked down into a marinara sauce. 🙂
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Nice post. I learn something new and challenging on blogs I stumbleupon on a daily basis. It’s always exciting to read through articles from other authors and use something from their websites.
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