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1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon salt
Freshly ground black pepper
3 green onions, Sliced
1/4 cup chopped parsley
18 whole basil leaves
2 cloves garlic, minced finely
2 pounds tomatoes, cut into quarters (if big) or halves (if small)
Combine all ingredients, except tomatoes, in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too–pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.