Perky Parsley Tomatoes

Ingredients:

• 8 medium tomatoes
• 1/4 cup olive oil
• 1/4 cup minced fresh parsley
• 2 Tbsp. tarragon or cider vinegar
• 2 tsp. Dijon mustard
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• 1 garlic clove, minced
• 1 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. pepper

Directions:

Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2 inch horizontal slices. Reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 9x13 inch dish. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from refrigerator 20 minutes before serving.

By Robin from Washington, IA