Recipe submitted by Caroline Moranda for the 1989 Visalia Farmers Market Harvest Cookbook.


8 large tomatoes

1/2 cup chopped parsley

2 cloves garlic, crushed

2 teaspoons salt

2 teaspoons sugar

1/2 teaspoon black pepper

1/2 cup olive oil

2 teaspoons tarragon vinegar

2 tablespoons red wine vinegar

4 teaspoons prepared mustard

How to Make:

Cut tomatoes into 1/2 inch clices and place in shallow serving dish. Combine remaining ingredients in a jar. Cover and shake well. Pour over tomatoes. Cover and chill. Let stand at room temperature at least 20 minutes before serving.