Sliced Tomato Vinaigrette

This is a recipe I got from the Pendulum Court restaurant at BYU in the Eyring Science Center.   All the dietetic students at BYU have to spend a year working in the Pendulum Court so I picked up a few of their recipes while I was there.  This is really good just lightly drizzled over slices of fresh tomatoes.  Sometimes I drizzle it over tomatoes over cottage cheese for dinner.  

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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.