Tomato Mustard

Another recipe from BHG.

• Ready In: 20 mins
• Serves: 8
• Yields: 2/3 cup

Ingredients

• 1⁄3 cup  creamy dijon-style mustard
• 1⁄2 teaspoon dry mustard
• 1⁄2 cup  peeled seeded and chopped tomato

Directions

1. In small bowl stir together Dijon-style mustard blend and dry mustard until well combined.
2. Gently stir in tomatoes.
3. Cover and refrigerate up to 24 hours.
4. Note: To peel tomatoes easily: using kitchen tongs or a fork, gently lower tomato into boiling water for 30 seconds or until skins split.
5. Dip in cold water or rinse under a running faucet.
6. Remove skin.