8 firm ripe tomatoes, peeled
1/4 c. parsley, chopped
1 clove of garlic, crushed
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 c. olive oil or salad oil
2 tbsp. tarragon vinegar or cider vinegar
2 tsp. prepared mustard

Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving dish. Combine remaining ingredients in small jar; cover. Shake well; pour over tomatoes. Cover lightly. Let stand at room temperature at least 20 minutes before serving. (Any left over? Chill and serve the next day.)