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My review
Sliced Tomatoes with Fresh Herb Dressing
MOMAZIRLOTT
"Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better."
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Ingredients
1 h 10 m servings 95 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts
Per Serving: 95 calories; 7.9 g fat; 4.8 g carbohydrates; 2.3 g protein; 3 mg cholesterol; 53 mg sodium. Full nutrition
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Reviews
Read all reviews 5771 Ratings
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Most helpful positive review
4/26/2008
Sliced tomatoes with herbs and olive oil is a staple in my house. But for some reason, this was particularly delicious. Maybe it's the COMBINATION of herbs which makes it so special. Or maybe ...
Most helpful critical review
11/22/2008
This is so much better without the garlic. The flavor of it completely overpowered that of the tomatoes. The tomatoes are, or should be, the star in this recipe and should be allowed to shine, ...
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4/26/2008
Sliced tomatoes with herbs and olive oil is a staple in my house. But for some reason, this was particularly delicious. Maybe it's the COMBINATION of herbs which makes it so special. Or maybe ...
3/31/2008
I made one big change that made this delicious, even though I had to use some bottled spices because I didn't have fresh on hand. I added two tablespoons of red wine vinegar, oh my god good. Thi...
5/11/2010
If you love fresh ripe tomatoes, you'll love this! I don't know what could possibly make this any better other than maybe some red wine or balsamic vinegar - but try the recipe as written first ...
9/14/2007
Made this as a side last night with our wonderful fresh NJ tomatoes. Oh so good. But PLEASE don't refrigerate the tomatoes; the chill just kills the taste. When you're done, use some nice crusty...
8/26/2007
I've made this 3 times in the last 4 days (I omit the parsley as I don't like it). It is SOOOOO good! Awesome made as written, but even better with a dash of white balsamic vinegar and slices of...
11/22/2008
This is so much better without the garlic. The flavor of it completely overpowered that of the tomatoes. The tomatoes are, or should be, the star in this recipe and should be allowed to shine, ...
10/20/2010
YUM! I used two bags of Romanita tomatoes and only used a dribble of EVOO because our main dish was a little fatty, I didn't want overkill. I didn't have fresh spices so I used a quarter teaspoo...
8/30/2009
I made this for a BBQ this weekend, it was a big hit. Everyone loved it! I read most of the reviews, and disagree with some of them. One said the amount of garlic was too much, I think it was ...