Image: Jonathan Lovekin
Cherry tomatoes get a flavourful kick with horseradish, vinegar and parsley.
- 1/4 cup finely grated fresh horseradish
- 2 tbsp raw unfiltered apple cider vinegar
- 3 tbsp regular olive oil
- 1 tsp kosher or sea salt
- Pinch granulated sugar
- 1 1/4 lbs (3. to 4 cups) cherry or grape tomatoes, halved across the equator
- 1 cup loosely packed roughly chopped Italian parsley
1 Stir the horseradish and vinegar together in a small bowl; add the oil, salt and sugar, and whisk a little bit with a fork, just until the ingredients are combined. Cover with plastic wrap and let stand for a while, if time permits.
2 Tumble the halved tomatoes into a large mixing bowl, add the horseradish mixture and gently stir together until thoroughly combined. Cover the bowl with plastic wrap and leave for 30 to 60 minutes, by which time the tomatoes will have given out their fruity juices to mingle with the fierceness of the horseradish.
3 Gently toss the mixture, then add the parsley and gently toss again. Decant to a smaller serving bowl or a large plate and serve
Serves: 4 to 6
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Recipes Copyright © 2018. Photography copyright © 2018 Jonathan Lovekin. Excerpted by permission of Random House. All rights reserved.