- 6 medium tomatoes, sliced
- 2/3 cup vegetable oil
- 1/4 cup vinegar
- 1/4 cup sliced green onions
- 1/4 cup minced fresh parsley
- 1 tablespoon sugar
- 2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- Place tomatoes in a large bowl. Combine remaining ingredients in a container with a tight-fitting lid; shake well. Pour over tomatoes. Chill for several hours or overnight, spooning dressing over tomatoes at least twice. Yield: 6 servings.
Originally published as Tomatoes with Parsley Dressing in Taste of Home April/May 1997, p41
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Reviewed Sep. 24, 2010
"excellent use for fresh garden tomatoes"