Tomatoes Vinaigrette

Tomatoes are a wonderful side dish whether for lunch or dinner. This favorite recipe comes from Betty Crocker's Cookbook, a great and faithful resource in my kitchen for years. Of course, the best tomatoes are those that come right out of the garden or those that are purchased at a farmer's market during the hottest part of summer, but I have found that Roma's work well the rest of the year. This recipe has been a favorite spring and summer side dish in our family for years. Blessings...

Recipe:

8 to 12 thick tomato slices or peeled small tomatoes
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 tsps. oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
Crisp lettuce, opt.
Minced green onion, opt.
Snipped parsley, opt.

1. If using small tomatoes, cut off stem ends. Arrange tomatoes in baking dish, 8 x 8 x 2-inches.
2. In tightly covered jar, shake vinaigrette ingredients or whisk together in a small bowl; pour over tomatoes.
3. Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
4. Just before serving, arrange tomatoes on lettuce lined serving platter. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top.

Yield: 6 to 8 servings