 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard. Ingredients:
3/4 cup vegetable oil |
1/2 cup red wine vinegar |
3 tablespoons chopped fresh parsley |
1 tablespoon sugar |
1 1/2 teaspoons garlic salt |
1 1/2 teaspoons seasoned salt |
3/4 teaspoon dried oregano |
1/2 teaspoon pepper |
10 plum tomatoes (about 2 1/2 pounds) |
Directions:
1. Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
2. Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.
|
|