STEP 1/9
I prepared the ingredients first.
STEP 2/9
Cherry tomatoes are much easier to use with a serrated blade when you slightly line the top with a cross and make cuts on the top.
STEP 3/9
Soak it in boiling water for a while so that the skin opens up
STEP 4/9
If you put it on a sieve, the skin will peel off easily.
STEP 5/9
In a large bowl, add the peeled tomatoes, chopped onions, dry basil and dry parsley powder (if any here, mince them). It has a much stronger scent than dry basil powder, so it's delicious.)
STEP 6/9
Add the prepared amount of sauce, mix it well, and marinate it in the refrigerator for a while, then cut the sauce and liver well and eat it coolly.
STEP 7/9
The salt will keep the water flowing out later.
STEP 8/9
Rather than just eating tomatoes, I like to mix them well with olive oil, onions, and herb powder, so I eat them a lot.
STEP 9/9
Lycopene from tomatoes is good because it dissolves much more lycopene when you eat it with olive oil. It's refreshing and...It's a tomato marinade that I want to keep eating because it has a strange charm. If you cut raw mozzarella and put it in here, it's almost like tomato capreze salad.