"Hunger is the best sauce in the world."--Cervantes

Tomato Stacks Recipe

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This recipe for Tomato Stacks, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renda Cogburn
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium tomatoes
1/4 cup olive oil
1/4 cup minced parsley
2 Tbsp. vinegar
2 tsp. Dijon mustard
1 clove garlic, minced
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
Parsley for garnish

Directions:
Directions:
Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into horizontal slices; reassemble the tomatoes, stacking slices on top of each other. Place stacks in a 13x9x2 inch casserole dish. In a jar with a tight-fitting lid, combine the oil, parsley, vinegar, mustard, garlic, salt, sugar, and pepper. Shake well. Pour over tomato stacks. Cover and refrigerate for 4 hours or overnight. Remove from refrigerator 20 minutes before serving. Place a sprig of parsley in the top of each tomato stack to resemble a leaf.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If desired, peel the tomatoes before slicing. This is easily done by dropping the unpeeled whole tomato into boiling water for a few seconds and then plunging it into a bowl of cold water. The skins will slip off easily.

 

 

 

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