| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Tomatoes |
| 1 |
lg |
White (or Vidalia) onion |
|
|
Minced onion |
|
|
Minced parsley |
| 1/2 |
c |
Canola oil |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Coarse-grained pepper |
| 1/2 |
ts |
Dry oregano |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
MARINADE
Peel and slice tomatoes and onion. Slice tomatoes about 1/2" thick; slice
onion fairly thinly. Layer tomato and onion slices in (or on) a serving
dish, sprinkling the layers with the minced onion and minced parsley as you
go.
Put the marinade ingredients in a jar and shake vigorously. Pour the
marinade over the tomatoes (be sure it gets in between the slices where
they overlap).
Let stand for an hour or so before serving.
Serves 6-8
Posted to MC-Recipe Digest V1 #766 by Marilyn Olander
<molander@pop.primenet.com> on Aug 30, 1997
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