Monday, August 27, 2012

Mediterranean Summer Tomatoes

By Abby McLean


5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
curshed red pepper
1 loaf french bread, for dipping


Slice the tomatoes and arrange them in serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together, then pour over the tomatoes. Add crushed red pepper to taste. Let stand 5 minutes before serving, or refrigerate for up to 3 days. Eat with French bread, and dip the bread in marinade when finished with the tomatoes.

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