(Recipe from 1,001 Low Fat Recipes by Sue Spitler and Linda R. Yoakam.)

Ingredients to serve four:

• 4 small to medium tomatoes, firm (Roma works)
• 1/4 C. parsley, chopped
• 1 small clove garlic, minced
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. pepper
• 1/2 C. black olives, sliced, drained (optional)
• 2 tsp. olive oil
• 2 Tbsp. tarragon vinegar
• 1 tsp. Dijon mustard

Slice tomatoes and spread them in a shallow dish. Sprinkle with parsley.

Combine remaining ingredients, mix well, and pour evenly over tomatoes.

Cover and refrigerate. May be made up to 2 days ahead.

Serve with a slotted spoon so excess marinade can drain off.

Fat 3.1 grams with black olives; less without olives.