Ensalada De Tomatoes Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Ripe plum tomatoes - sliced 1/4" thick |
3 tablespoons | 45ml | Fruity Spanish olive oil |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
1/4 teaspoon | 1.3ml | Sugar - optional |
1 1/2 tablespoons | 22ml | White wine vinegar |
1/2 | Basil, leaves only - cut into chiffonade |
Arrange the tomatoes in opposing circles on an oval platter. Drizzle the olive oil evenly over the tomatoes. Sprinkle with the salt, pepper and, if desired, sugar. Let stand for about 15 minutes and, just before serving, sprinkle with the vinegar and basil.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6213 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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