Perky Parsleyed Tomatoes

From June/July 2007 issue of Taste of Home. These are "Oh, so good!" Make ahead, relax, and later serve as an attractive side dish or even as an appetizer. Prep time does not include the chilling time.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 8  tomatoes, medium
• 1⁄4 cup olive oil
• 1⁄4 cup  minced fresh parsley
• 2  tablespoons tarragon or 2  tablespoons cider vinegar
• 2  teaspoons Dijon mustard
• 1  garlic clove, minced
• 1  teaspoon salt
• 1  teaspoon sugar
• 1⁄4 teaspoon pepper

Directions

1. Cut a thin slice off the bottom of each tomato so it sits flat.
2. Cut each tomato into 1/2 inch horizontal slices; reassemble tomatoes, stacking slices on top of each of each other.
3. Place these stacks in a 13 x 9 x 2-inch dish.
4. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the tomato stacks.
5. Cover and refrigerate for 4 hours or overnight.
6. Remove from the refrigerator 20 minutes before serving.