1poundcherry or grape tomatoes,halved or quartered
In a large bowl, combine shallots, garlic, olive oil, vinegar, parsley, chives, salt, and pepper. Whisk to combine.
Stir in tomatoes. Cover and let stand at room temperature 3 hours before serving, stirring 2-3 times so tomatoes get evenly marinated.
Serving Suggestions: bruschetta, pasta salad, steak salad, avocado toast, tacos, pizzas, salmon, grilled chicken, etc. Make a simple salad with tomatoes, greens, and fresh mozzarella - no need for dressing.
Make Ahead: Marinated tomatoes can be made up to a week in advance and refrigerated. Remove tomatoes from refrigerator about an hour before serving, if possible, so they come to room temperature.
Substitutions: Replace white wine vinegar with balsamic vinegar. Use sliced tomatoes instead of grape or cherry tomatoes. Substitute or add fresh herbs like oregano, tarragon, dill, etc. If using basil, add just before serving.