Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Warmed Sliced Tomatoes Recipe
Warmed Sliced Tomatoes are good as a side dish or served over thickly sliced bread drizzled with olive oil for a heartier dish.
2 medium Beefsteak tomatoes, sliced*
Fresh basil, torn into small pieces.
Freshly ground black pepper
A sprinkle of salt
Heat olive oil in pan and add sliced tomatoes and cook for 2 to 3 minutes on each side until slices are thoroughly heated. Remove from heat and toss in your basil and stir gently. Place tomatoes on a large warm plate and add a dash of balsamic vinegar, a little olive oil and freshly ground pepper. Sprinkle torn basil over this Or place tomatoes on a piece of warm crusty bread before adding the vinegar, olive oil and basil. However you serve these tomatoes, thing is clear, so simple but so good. Add a couple of slices of hard salami and you have a feast.
*Use ripe, but overly ripe tomatoes, you don't want them to turn to mush when you slice them. If you can't get good beefsteak tomatoes, use 4 or 5 good plum tomatoes.
*Look for a really good balsamic vinegar. This vinegar is a reduction of white sweet grapes that are boiled to a syrup and aged. Do not buy one with caramel or brown sugar added. Better to buy good balsamic vinegar in a small bottle to be used sparingly, rather than a larger bottle of inferior balsamic vinegar. I have a bottle of Giuseppe Giusti brand balsamic. It is 8 ounces and should last a while. When I am in a shopping mall, I always look for a TJ Maxx store, they usually have a small but good section of gourmet-type foods. All prices are reduced.
Recommended cookbook: Michael Chiarello's Flavored Oils and Vinegars: 100 Recipes for Cooking with Infused Oils and Vinegars. This is a good book to borrow from your local library.
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.