| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ripe plum tomatoes; sliced 1/4inch thick |
| 3 |
tb |
Fruity Spanish olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Sugar; (optional) |
| 1 1/2 |
tb |
White wine vinegar |
| 1/2 |
bn |
Basil; leaves only, cut into chiffonade |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6213
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.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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