6 large beefsteak “Jersey” tomatoes, thickly sliced
Salt and freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons chopped fresh basil leaves
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
Arrange layers of the tomato slices in a serving dish, sprinkling each layer with salt and pepper to taste, scallions and basil. Combine the remaining ingredients by beating or shaking in a jar. Pour over the tomatoes and chill well. Makes 8 servings.
Aunt Carole
Aunt Carole
1 comment:
I would disagree . . . the best tomatoes come from St. Helena's!
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