These tomatoes are a refreshing side dish to any meal. They are marinated in a zippy dressing with cilantro and garlic. The cider vinegar and mustard perk your taste buds with a bright note and olive oil and sugar mellow out the taste.
I think cilantro goes perfectly with these tomatoes, but you can easily substitute with parsley and add a little basil too. I sometimes replace the sugar with honey also. I found this recipe in a Taste of Home magazine a few years ago. Whenever I serve these tomatoes, I am asked for the recipe. It’s such a unique way to serve tomatoes.
Yields: 4 servings
4 medium tomatoes
1/8 cup olive oil
1 1/2 Tablespoons fresh cilantro or parsley, minced
1 garlic clove, minced
1 Tablespoon cider vinegar
1/2 Tablepoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Cut the tops off the tomatoes, so they will have a straight surface to stand on. Discard the tops. Cut the tomatoes horizontally into 1/2 inch circles, keeping the tomatoes together. In a small bowl, whisk the rest of the ingredients together. Place the tomatoes in a small rimmed baking sheet or a rimmed bowl. Pour the marinade over the tomatoes to completely cover them. Cover with plastic wrap and refrigerate for at least half an hour up to 2-3 hours.