Yield: 6 servings
|3 pounds||Heirloom-variety tomatoes; see * Note|
|2 tablespoons||Diced shallot|
|2 tablespoons||Homemade red-wine vinegar|
|\N \N||Or best-quality store-bought|
|6 tablespoons||Extra-virgin olive oil|
|\N \N||Chopped fresh herbs|
|\N \N||Coarse salt|
|\N \N||Freshly-ground black pepper|
* 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@..."
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; 2½ Fat; 0 Other Carbohydrates
Recipe by: Recipe from Alice Waters Converted by MM_Buster v2.0n.