| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Beefsteak tomatoes or 10 large plum tomato |
| 8 |
oz |
Extra virgin olive oil |
| 2 |
|
Cloves garlic,; thinly sliced |
| 12 |
|
Basil leaves,; chiffonade* |
| 1/4 |
tb |
Crushed red pepper flakes; (optional) |
|
|
Salt to taste |
INSTRUCTIONS
Chop the tomatoes into 1/2-inch cubes. Reserving the liquid.
Place tomatoes into a bowl. Add the olive oil, sliced garlic, basil
chiffonade and optional red pepper flakes, if desired.
Mix loosely with spoon. Note: do not add the salt until the moment it is to
be eaten, or the liquid from the tomatoes will pour out and leave your
sauce flat and lifeless.
Yield: 3 cups
* To chiffonade any leafy vegetable or herb, loosely roll 5 or 6 leaves
like a cigar and slice across the roll into ribbons about 1/16-inch thick.
Recipe By :MOLTO MARIO SHOW #MB5609
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 23:59:27 -0500
From: Meg Antczak <meginny@frontiernet.net>
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