- 2 medium tomatoes, sliced
- 1/4 cup olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- 2 soft breadsticks or Italian rolls
- Place tomato slices in a bowl. In a small bowl, whisk the oil, oregano and garlic salt. Pour over tomatoes; stir gently to coat. Cover and refrigerate for 1-2 hours. Serve with breadsticks or rolls for dipping into marinade. Yield: 2 servings.
Originally published as Marinated Tomatoes in Reminisce July/August 2002, p49
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Reviewed Sep. 4, 2013
Quick, easy and tasty. Better the second day.