Combine 2 pints cherry tomatoes, cut in half (about 4 cups), with 1/2 cup chopped parsley in a large bowl. Add 2 tbsp each vegetable oil and white-wine vinegar, and 1/2 tsp each granulated sugar, dried basil and dried oregano. Toss until well coated.
Nutrition (per serving)
Look for tomatoes grown in your province. Any small ones work if you can’t find cherry.