| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plain lowfat yogurt |
| 3 |
lb |
Ripe tomatoes |
| 3 |
tb |
Sherry vinegar |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper; freshly ground |
| 3 |
tb |
Olive oil |
| 1 |
bn |
Chives; minced |
INSTRUCTIONS
For the tomatoes, choose the greatest variety possible--different sizes and
shapes- (for example, red, yellow, striped, cherry, beefsteak, plum, pear,
etc.) Two hours ahead of time, place the yogurt in a strainer lined with a
coffee filter and set over a bowl. Place in the refrigerator and let yogurt
drain for two hours.
At serving time, cut large tomatoes into chunks or wedges; cut small
tomatoes in half or quarters. Place all tomatoes in large bowl. Place
vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt.
Drizzle in olive oil while whisking so as to form an emulsion. Pour over
tomatoes, add chives, and stir. Serve over pieces of toasted country bread.
Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/21/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6301
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:28:28 -0600 (CST)
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”