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Post by Penny on Jun 17, 2007 14:51:58 GMT -5
4 Large tomatoes (fresh) 4 tab Minced Parsley 1 clove (section) finely minced 6 tab Olive Oil 2 tab Wine or Cider Vinegar 1 tea salt (I like sea salt) 1/2 Tea dried Leaf Basil (used fresh finely minced if you grow) 1/8 tea black pepper (fresh ground is best)
Slice tomatoes, layer in bowl, sprinkling each layer with parsley. Mix together remain ingredients. Pour over tomatoes, chill 3 hours or overnight (in frig). chopped mozzarella on top when you serve is also good. tab=tablespoon tea=teaspoon
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Post by Becky (Berkeleytravelers) on Jun 17, 2007 15:07:13 GMT -5
This looks great -- do you put it over fresh pasta as a fresh sauce, or just add to whatever sounds interesting? And have you ever added a bit of garlic, and if so, does it overwhelm the other flavors (given that this is not cooked)? I think this is likely to get a lot of use this summer because it's so fast and easy (and there is a very large and very good produce market a five minute walk from here, where I can always get fresh basil -- I don't grow it myself because it won't survive with the local snail/slug population munching it down overnight). Thanks again!
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Post by Penny on Jun 17, 2007 17:52:37 GMT -5
No, these are a side dish or salad. I have to find my pasta sauce recipe. I am totally blanking on what a section of garlic is called, this recipe is not for a whole head (?). I guess it would depend on how much you like garlic, LOL It's also good with thinly sliced red onions.
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Post by andi on Jun 17, 2007 18:05:45 GMT -5
Penny I will put you out of your misery on this one....it's a clove
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Post by Shoesy on Jun 17, 2007 21:22:52 GMT -5
Hey - this looks good, and easy enough for anybody to make. Thanks, Penny! I'm going to exalt you for this recipe.
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Post by Penny on Jun 19, 2007 15:10:40 GMT -5
Truffaut- I will make it French, sprinkle/top with goat, bleu or Roquefort cheese.
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Post by Becky (Berkeleytravelers) on Jun 19, 2007 15:24:54 GMT -5
Well, that certainly sounds French to me (I mean, "moi" LOL)!
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