| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 6 | servings | ||
INGREDIENTS
| 3 | lb | Heirloom-variety tomatoes; see * Note |
| 2 | tb | Diced shallot |
| 2 | tb | Homemade red-wine vinegar |
| Or best-quality store-bought | ||
| 6 | tb | Extra-virgin olive oil |
| Chopped fresh herbs | ||
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
* Note: Use tomato varieties such as Black Krim, Green Grape, Tigerella, and Persimmon. Slice tomatoes thinly. Arrange tomato slices on a large platter. Soak diced shallot in red-wine vinegar for 10 to 15 minutes. Drizzle tomato slices with the vinegar-shallot mixture and extra-virgin olive oil. Sprinkle with fresh herbs, and coarse salt and freshly ground pepper to taste. Serve immediately. Serves 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 119 Calories (kcal); 13g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Alice Waters Converted by MM_Buster v2.0n.
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