| 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
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