4 med. sized tomatoes
1/4 c. brandy
1/2 tsp. salt
1/8 tsp. pepper
Chopped parsley

Rinse tomatoes; peel and chill. Cut chilled tomatoes into thin vertical slices. Put tomato slices into a shallow dish and cover with a mixture of brandy, salt and pepper. Set in refrigerator to marinate 2 hours carefully turning several times.

When ready to serve, arrange tomatoes in a chilled salad bowl. Pour brandy marinade over tomatoes. Garnish with chopped parsley. Serve at once.