Serves: 7
Total Calories: 33
Blanch tomatoes and peel skins. Blend Dressing ingredients. Pour Dressing over whole tomatoes and marinate overnight. Serve in a large bowl garnished with fresh parsley and basil. No further dressing is necessary.
Pass it on... Slice and drizzle with balsamic vinegar and olive oil and sprinkle with bits of mozzarella cheese.
This Summer Tomatoes recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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