Marinated tomatoes & onions (rubey)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tomatoes -- sliced 1/2-inch |
| Thick | ||
| 6 | ounces | Red onion -- sweet |
| 1½ | tablespoon | Extra virgin olive oil |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
| 3 | tablespoons | Minced parsley |
| 2 | teaspoons | Fresh oregano leaf |
| 2 | Cloves garlic -- thinly | |
| Sliced | ||
Directions
Counts: 3 large tomatoes, 1 medium onion. Peel the onion and cut into rings. Slice vegetables into a nonreactive container. In a small bowl, whisk together remaining ingredients. Pour over tomatoes and onions.
Cover and allow to stand 30 minutes at room temperature or longer, refrigerated. Serve with Grilled Portobello Mushroom slices as a salad or side dish.
Serves 6 -- Per serving, including Grilled Portobello Mushrooms: CAL: 65 .... Grams of PRO: 2 .....of CARB: 8 .....of FAT: 3.9 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ~ - - - - - - - - - - - - - - - - - NOTES : Prepare this ahead of time, if possible, to allow flavors to= develop. Recipe By
: Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@...
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