- 6 to 8 in-season tomatoes, washed, cored and cut into anyway you like them.
- about 1/2 cup fine-quality olive oil
- 2 tablespoons red wine vinegar
- 1 large red onion, peeled and cut lengthwise into slivers
- 4 or to your taste, garlic cloves, peeled and minced
- 8 to 10 leaves fresh basil, torn
- sea salt to taste, Maldon Sea salt is great!
- 1/2 or more teaspoon dried oregano
To tomatoes add oil and vinegar, then onions, garlic and basil. Spoon onto a serving plate,
sprinkle with oregano, add the salt, mix, add more oregano and basil and if you want, more salt.
Great blog, great recipes Freida!
ReplyDeleteOnce I figure out how to attach some exchange recipes---you could give me a little help here---or your email address---I'll send some.
The Sugar Plum preserve and cake recipe I brought today are adapted from Fran Gage's book, "Bread and Chocolate." She retired many years ago, but has some interesting dishes in that book.
xxx, Carolyn
I just have to keep this recipe for myself because the dish turned out to be incredibly tasty and fragrant.
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