Yield: 1 Servings
|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|
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