Yield: 1 Servings
|Favorite sald oil|
|Basil and parsely (preferably fresh)|
|½||Clove garlic minced|
|Salt & pepper|
Since this is tomato season, and Epona has basalmic vinegar, I am posting this recipe. First a little background...I'm one of those guys that really likes to collect recipes from girlfrien. I don't know why, but even when all else has passed, I'm left with a good recipe.
Chop the tomatoes an onions into bite-sized pieces, and marinate for a few hours with the remaining ingredients (mixed to taste) This is a nice dish that goes well with most Italian dishes. I like having on the side with steak.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by THE PRESTIDIGITATOR Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@...> on Aug 1, 9