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Serves 6 to 8 PREP: 10 MIN., CHILL: 4 HRS., STAND: 30 MIN. easy
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding ¼ teaspoon Dijon mustard.
¾ cup vegetable oil
½ cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons seasoned salt
¾ teaspoon dried oregano
½ teaspoon pepper
10 plum tomatoes (about 2 ½ pounds)
COMBINE vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
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.