| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
lg |
Tomatoes; seeded and chopped |
| 2 |
ts |
Extra-virgin olive oil |
| 1 |
ts |
Red-wine vinegar |
| 1/3 |
c |
Finely chopped fresh basil leaves |
INSTRUCTIONS
Source: Gourmet May, 1991
Makes: 2 1/2 cups
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and
papper to tasteand stir in the basil. The concasse may be made 2 hours in
advance and kept covered and chilled. It is wonderful over chicken or fish.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@itmassoc.com> on
Sep 8, 1998, converted by MM_Buster v2.0l.
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