Tomatoes vinaigrette

Yield: 4 servings

Measure Ingredient
3 larges Tomatoes; chopped
¼ cup Red Wine Vinegar
1 \N Clove Garlic; finely chopped
½ teaspoon Salt
2 tablespoons Fresh Oregano or Basil; finely chopped
1 pinch Granulated Sugar
⅛ teaspoon Black Pepper
2 tablespoons Olive Oil
2 tablespoons Fresh Parsley; chopped

Working in a medium-sized glass bowl, simply combine the tomatoes with the red wine vinegar, minced garlic, salt, fresh herbs, sugar, black pepper, olive oil, and fresh Parsley.

You may serve immediately or refrigerate overnight to let the seasonings mingle. Just make sure to serve the dish at room temperature to bring out all of its sumptuous goodness.

Kitchen Staff Tip: If our tomato vinaigrette did tempt your tomato taste buds, try this zesty Marinated Tomatoes recipe from Germany that also serves four. Using the same method of preparation, combine 4 chopped Tomatoes with 1 cup Olive Oil, ¼ cup White Wine Vinegar, ¼ tsp. Dry Mustard, 1 tsp. Salt, ¼ tsp. Black Pepper, 1 minced clove Garlic, 1 Tbs.

chopped fresh Basil, 2 sprigs fresh chopped Thyme, and 1 sprig fresh chopped Marjoram, topped with a sprinkling of 1 Tbs. Scallion or Green Onion.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 17, 1999, converted by MM_Buster v2.0l.

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