Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Plain lowfat yogurt |
| 3 pounds | Ripe tomatoes |
| 3 tablespoons | Sherry vinegar |
| ½ teaspoon | Sugar |
| 2 teaspoons | Salt |
| ½ teaspoon | Black Pepper -- freshly |
| \N \N | Ground |
| 3 tablespoons | Olive oil |
| 1 bunch | Chives -- minced |
For the tomatoes, choose the greatest variety possible--different sizes and shapes- (for example, red, yellow, striped, cherry, beefsteak, plum, pear, etc.) Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl.
Place in the refrigerator and let yogurt drain for two hours. At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96 show Recipe By : TOO HOT TAMALES SHOW #TH6301