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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I was given this delightful recipe many years ago by my mother with a notation, 'Oh, so good!' , says Marie Melchert from Las Vegas, Nevada. You can make it ahead, and it is so attractive. Ingredients:
8 medium tomatoes |
1/4 cup olive oil |
1/4 cup minced fresh parsley |
2 tablespoons tarragon or cider vinegar |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. dish.
2. In a small bowl, whisk the remaining ingredients. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving. Yield: 8 servings.
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