• 2-3 pints cherry, grape, or other smaller tomatoes
  • 1 store-bought gluten-free baguette, or make your own using this Better Batter recipe
For the marinade:
  • 3/4 c cooking oil of your choice, I use vegetable oil
  • 1/4 c balsamic vinegar
  • 2 Tbl granulated sugar
  • 1/2 tsp salt
  • fresh ground black pepper
  • 3 green onions, finely chopped
  • 1/4 c minced flat-leaf parsley
  • 18 basil leaves, chopped
  • 1/2 tsp fresh thyme leaves, chopped
  • 1 clove garlic, minced


Chop the tomatoes. Halve or quarter the tomatoes - find a mix of grape, cherry, yellow pear, or other heirloom tomatoes. Make the marinade. Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. Cover the bowl and allow to marinate for 2-3 hours at room temperature. The tomatoes will give off additional liquid as they marinate. Serve as a side tomato salad or turn this into a yummy tomato bruschetta. Grill slices of baguette until slightly charred on both sides. Top with marinated tomatoes and serve. Store leftover tomatoes in the refrigerator for up to 2 days. Adapted from The Pioneer Woman