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      RECIPE TITLE "Marinated Tomatoes"
    Recipe excerpted from Paula Deen & Friends: Living It Up, Southern Style Copyright © by Paula Deen

    ... more great Paula Deen recipes on our GREAT CHEFS page!

    yields Serves 6 to 8 timePREP: 10 MIN., CHILL: 4 HRS., STAND: 30 MIN.  difficultyeasy

    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.

    Copyright Southern Progress Corporation Jan 2006


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