Written By Julie Rothman and Published August 30, 2006
Recipe Finder Response.
Joann Nuetzel of Parkville sent in a recipe for tomatoes vinaigrette that she says she has been using since the early 1970s. Late summer is the perfect time to try this dish while the local tomatoes are plentiful and at their absolute best.
It is important to use a good-quality extra virgin olive oil and select fully ripe but still firm tomatoes. The only change I made to Nuetzel’s excellent recipe was the addition of some freshly grated parmesan cheese along with the green onions and parsley garnish.
Red Ripe Tomatoes Vinaigrette
8 to 9 Servings
- 1/3 cup wine vinegar
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dry mustard
- 1 cup extra virgin olive oil
- 8 to 9 tomatoes, sliced
- 3 green onions, white parts only, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 cup freshly grated parmesan cheese
In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended.
Spoon the vinaigrette over the sliced tomatoes, cover and chill for 2 to 3 hours, basting occasionally. Serve tomatoes on a bed of lettuce. Garnish with green onions, parsley and cheese and some of the vinaigrette if desired.
Per serving (based on 9 servings): 246 calories, 2 grams protein, 25 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 2 grams fiber, 2 milligrams cholesterol, 300 milligrams sodium
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