September 04, 2009
Tomatoes, tomatoes, tomatoes....it's finally the season to enjoy une tomate vrai (a REAL tomato). I love tomatoes. You love tomatoes. We all love tomatoes, don't we? Well ...
Edited by: Helen Pitlick
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Foodista Blog: “10 Foods to Eat Right Now”
September 09, 2009
Thinking of dinner ideas? With autumn just around the corner, it’s time to take advantage of fresh and local late summer ingredients at their peak! Here are 10 must-eat ...
Yield: 6 servings
[edit] Ingredients
3 |
large garlic cloves |
½ |
cup olive oil |
3 |
pounds assorted heirloom tomatoes |
salt to taste |
|
freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Thinly slice garlic and in a small heavy saucepan cook in oil over moderately-low heat, stirring, until pale golden, about 3 minutes. Remove pan from heat and transfer oil with garlic to a glass measuring cup to cool. (Garlic will continue to brown as it cools). |
Step 2 |
Cut tomatoes into wedges and toss together in a serving dish. Season tomatoes with salt and pepper and drizzle with garlic-oil mixture. |
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[edit] About Heirloom Tomato Salad
Fresh basil and mozzarella make excellent additions to this simple salad.
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