6 large, ripe tomatoes
1 clove garlic, minced fine
1/2 tsp. dried thyme OR 2 Tbsp. fresh
1/4 cup green onions
1/4 cup minced parsley
1 tsp. sea salt
1/4 tsp. freshly cracked black pepper
1/4 cup red OR white vinegar
1/3 cup olive oil
Peel tomatoes and cut into 1/2-inch thick slices; place in a shallow dish. In a separate bowl, combine green onions, thyme, garlic, parsley, salt and pepper. Sprinkle mixture over tomatoes. Combine oil and vinegar in shaker; blend well. Pour over tomatoes. Cover: refrigerate at least 2 hours. Spoon marinade over tomatoes from time to time.
Yield: 10 servings.
Diabetic Exchange: One serving = 1 vegetable, 1-1/2 fats, also; 93 calories, 218 mg sodium, 0 cholesterol, 6 gm carbohydrate, 2 gm protein, 8 gm fat.