Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Tomatoes; sliced |
| ¼ cup | Chopped drained oil-packed sun-dried tomatoes; (2 tablespoons oil reserved) |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Balsamic vinegar or red wine vinegar |
| ½ cup | Green olives; (preferably imported), quartered lengthwise |
| 2 tablespoons | Drained capers |
| 2 tablespoons | Chopped fresh marjoram or 1 teaspoon dried |
| \N 4 | servings |
Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.
Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes.
Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients.
Bon Appétit August 1993
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998