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Perky Parsleyed Tomatoes Recipe
Perky Parsleyed Tomatoes Recipe photo by Taste of Home

Perky Parsleyed Tomatoes Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Perky Parsleyed Tomatoes in Taste of Home June/July 2007, p11

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.

Reviews for Perky Parsleyed Tomatoes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
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MY REVIEW
Reviewed Jun. 29, 2014

Delicious!! I loved these tomatoes.

MY REVIEW
Reviewed Jul. 2, 2011

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.

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