4 cups (2 pints) cherry or grape tomatoes — (half red, half yellow is a pretty combination; but use any combo you like)
3 tablespoons olive oil
3 tablespoon balsamic vinegar
1 tablespoon chopped fresh parsley (flat leaf/Italian preferred)
1 tablespoon chopped fresh basil
1 teaspoon minced fresh rosemary
salt and freshly ground black pepper

Cut tomatoes in half and add to bowl. Combine olive oil, vinegar, and fresh herbs and pour over tomatoes; stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir before serving, and add salt and pepper to taste..

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