Marinated Tomatoes

1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1/4 teaspoon ground mustard
3 tablespoons cider or red wine vinegar
1/2 cup olive or vegetable oil
1/2 cup minced fresh parsley
4 large tomatoes, cut into 1/2-inch slices
1 medium sweet onion, sliced into 1/4-inch rings

In a small bowl, combine garlic, salt, pepper, oregano and mustard. Whisk in vinegar and oil until well mixed. Stir in parsley. In a shallow serving dish, layer half of the tomato and onion slices.

Drizzle with half of the dressing. Repeat layers. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Makes 6-8 servings.