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Perky Parsley Tomatoes


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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

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Food and Recipes Recipes VegetablesJuly 25, 2007
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