Perky Parsleyed Tomatoes Recipe

Nutrition Facts

  • One serving:
  • 1 tomato
  • Calories:
  • 96
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 341 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 1-1/2 fat, 1 vegetable.


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Perky Parsleyed Tomatoes

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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."

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 25 min. + chilling

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:

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.
    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 the refrigerator 20 minutes before serving. Yield: 8 servings.


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