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Perky Parsleyed Tomatoes Recipe

Perky Parsleyed Tomatoes Recipe photo by Taste of Home

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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."

This recipe is:

Quick

Diabetic Friendly

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Perky Parsleyed Tomatoes Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

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 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.

Nutritional Facts 1 tomato equals 96 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 341 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Perky Parsleyed Tomatoes in Taste of Home June/July 2007, p11

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Perky Parsleyed Tomatoes

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(1-1) of 1 reviews

Reviewed on Jul. 02, 2011 by maggie do

I like the dressing and use it with other vegetable dishes I make now. I make this recipe for summer picnics and add fresh mozzarella slices and layer between the tomato.