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1. Stewed Tomatoes

2. Scampi Primavera

3. Mexican Vegetables

Book Description

Susan McClure, author of The Herb Gardener: A Guide for All Seasons, gives every gardener just the right mix of information to create your own ornamental, edible garden.

... (more)

Culinary Gardens: From Design to Palate

Authors: Susan McClure

Date: September 1997

ISBN: 1555913113

Publisher: Fulcrum Publishing

Hardcover

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Serves 6

• 4 beefsteak tomatoes

• 1/4 cup green pepper, chopped

• 2 tablespoons onion, chopped

• 2 tablespoons celery (1 stalk), chopped

• 1 teaspoon salt

• 1 1/2 teaspoons sugar (or to taste)

• 1 tablespoon fresh basil, chopped

1. Peel tomatoes after dipping them in boiling water for 15 to 30 seconds, or until skins crack. Set aside to cool, then peel off skin. Chop into large pieces.

2. Combine all ingredients except basil and sugar in a large saucepan and simmer for 20 minutes or until the mixture is soft and juicy. Stir often to prevent burning and sticking.

3. Add sugar (which may not be necessary if starting with sweet tomatoes) and chopped basil. Warm 5 more minutes. Serve.

More From This Book:

1. Stewed Tomatoes

2. Scampi Primavera

3. Mexican Vegetables

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