10 thick tomato slices
1 cup olive oil
1/3 cup wine vinegar
2 tsp. oregano
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. pepper
1/2 tsp. dry mustard
Minced onion
Snipped parsley

Place tomatoes in baking pan, 8x8x2". Mix remaining ingredients except onion and parsley; pour over tomatoes. Cover; refrigerate 2 hours, basting occasionally with dressing. To serve, drizzle with dressing and sprinkle with onion and parsley.

10 servings