| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetarian |
4 |
Servings |
INGREDIENTS
| 16 |
|
Plum tomatoes |
| 6 |
c |
Stale bread pieces |
| 3 |
tb |
Red wine vinegar |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Capers |
| 1/2 |
|
Red onion; finely chopped |
| 1 |
bn |
Scallions; chopped |
| 1/2 |
c |
Basil; coarsely torn |
| 1/2 |
c |
Parsley; chopped |
INSTRUCTIONS
TOMATO CONCASSE - 4 cups Using a paring knife, remove the cores from 16
large plum tomatoes and cut an X kn the bottoms. Drop the tomatoes into a
large pan of rapidly boiling water. Blanch for 10 seconds, then lift them
out with a slotted spoon and transfer to a bowl of ice wat
Posted to MC-Recipe Digest V1 #214
Date: Fri, 23 Aug 96 11:07:49 EDT
From: Cathy Bence 23-Aug-1996 1106 -0400 <bence@ranger.ENET.dec.com>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”