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Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.

Paula Deen
Recipe by Southern Living January 2006

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Recipe Summary

prep:
10 mins
chill:
4 hrs
stand:
30 mins
total:
4 hrs 40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.

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  • Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

Source

Paula Deen & Friends: Living It Up, Southern Style

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