This is the year of spicy tomatoes. Well, every year is the year of spicy tomatoes since it’s one of my favorite meals. Spicy tomatoes are fresh, flavorful, and go well with so many dishes!
Now, this year I’m enjoying two summers since I’m spending 4 months in Australia (and missing the cold, New England winter). And, that means I can prepare this dish year round. (After I found white balsamic vinegar- that was a little tricky!)
Traveling as a celiac with additional dietary restraints can be a headache. As someone with a working holiday visa, I chose to be a live-in au pair, which means I have a host family.
I’m currently living in a house where gluten is prevalent everywhere. BUT, they are simply phenomenal, and do everything to ensure I can eat safely (even though they don’t have previous experience with dietary restraints).
I prep my food after the kids go to bed, so I’m never using the gluten filled kitchen. (I have all my own cooking supplies stashed up in my room.) And, I LOVE this spicy tomato dish because it’s easy to prep. (I could even do it in my bedroom if I wanted!) Then, I can put it on anything from rice to chicken and more.
Traveling has been a blast! And, this dish is one of the ways that I’ve been able to keep my diet fun and refreshing. So why am I still talking?! Let’s check out this recipe!
- First, combine the following ingredients in a bowl.
- 4 cups halved multi-colored cherry tomatoes
- ⅓ cup thinly sliced green onions
- 4 minced garlic cloves
- 1 jalapeño pepper, thinly sliced
- Second, make a marinade by mixing the following ingredients in a small bowl.
- ⅓ cup white balsamic vinegar
- 1 tbsp. light brown sugar
- 1 tbsp. extravirgin olive oil
- 2 tsp. minced peeled fresh ginger
- 1 tsp. ground cumin
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- Add marinade to the tomato mixture!
- Toss, and chill for at least an hour in the fridge. Serve as a side dish!
Tips and Tricks
- This recipe works great as a side dish or on grilled chicken. When I made it, I used the leftovers to make a quick meal on top of chopped chicken cooked on the stove top.
- Can be made up to two days in advance! Or, you can eat the left overs for two days if you prefer. 🙂
* Recipe from Cooking Light, 2006.
I’m of course bringing this light and refreshing dish to Fiesta Friday for all my friends to share! Thanks to co-hosts this week are Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower for co-hosting this week. Hopefully those back home aren’t too jealous of the warm weather over here in Australia. 🙂