Sliced Tomato Vinaigrette

April Lowe

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This is light and refreshing in the summer, especially with garden fresh tomatoes!  It's another recipe from the Pendulum Court restaurant at the Eyring Science Center on BYU campus.

3 medium tomatoes, raw

1/8 tsp. garlic in water, chopped

½ tsp. salt

½ tsp. granulated sugar

1/8 tsp. black pepper

1 Tbsp. mustard

2½ Tbsp. corn oil

1 Tbsp. + 1 tsp. distilled vinegar

2 Tbsp. fresh parsley, chopped

Slice tomatoes.  Line slices overlapping in a small casserole dish.  Combine other ingredients.  Pour dressing over tomatoes.  Keep chilled.