12 to 16 tomatoes, peeled
2 Tbsp. chopped fresh parsley
2 cloves crushed garlic (or ¼ tsp. garlic powder)
2 tsp. salt
2 tsp. sugar
½ tsp. pepper
½ cup olive oil or salad oil
2 tsp. prepared mustard
2 Tbsp. Tarragon and Red Vinegar
Core and slice tomatoes ¼ to ½ inch thick, reform into shape and place in shallow dish. Combine remaining ingredients in jar and shake well. Pour over tomatoes. Cover lightly and refrigerate at least 8 hours before serving. Let stand at room temperature about 20 minutes before serving. Keeps well in refrigerator for 5 days.
