1/4 cup balsamic vinegar
3 tbsp water
1 tsp olive oil
1 tsp dijon mustard
1/4 tsp coarsely ground pepper
5 medium tomatoes (about 2 1/2 pounds)
1 large purple onion, thinly sliced and separated into rings
2 tsp minced fresh oregano
Combine first 6 ingredients in a jar; cover tightly, and shake vigorously. Set aside.
Core tomatoes; cut into 1/2 -inch-thick slices. Layer tomato and onion slices in a shallow dish, and sprinkle with oregano. Pour vinegar mixture over tomato and onion slices; cover and marinate in refrigerator 3 hours.
Yield: 12 servings
Per serving (73g):
24 Calories, 0.5g fat, 0g sat fat, 4.3g carbohydrate, 1g fiber,