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
- 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
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