Pickled parsley tomatoes

Ingredients for 2 servings:

• 7 tbsp extra virgin olive oil
• 3 tbsp Balsamic vinegar, dark
• 1 tsp sugar
• 5 tsp parsley, flat-leaf, finely chopped
• 2 cloves garlic, squeezed, tossed in salt
• 1 tsp mustard
• 15 tomatoes (cocktail tomatoes)

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Quarter the cherry tomatoes. Whisk the olive oil, vinegar, sugar, parsley, garlic, and mustard together in a bowl. Add the cherry tomatoes to the sauce and stir again. Let it sit in the refrigerator for about 4-5 hours, stirring occasionally. You can, of course, use basil instead of the parsley, or in addition, but use no more than 3 teaspoons of each.