HOT UNCOOKED TOMATOES
4 to 6 firm red tomatoes
1/2 cup olive oil
salt and pepper (to taste)
1-2 tablespoons basil leaves
chopped parsley, a sprinkle
Drop the tomatoes into rapidly boiling water. Leave them in for about a minute. Take them out and the skin will remove easily. If there’s a blossom in the tomato, leave it, it’s pretty! Let them sit on a plate until you’re ready to serve with dinner.
A FEW MINUTES BEFORE YOU ARE READY TO SERVE:
Heat olive oil in a skillet. Sprinkle the tomatoes with salt, pepper and sweet basil. Set them carefully in the pan. Turn heat on high. Stirring constantly for just a couple minutes, until they’re heated through. Take out of pan. Drizzle oil over tomatoes and sprinkle with a little chopped parsley.
From: Chef Lou Aaron
Source: KTVB-TV, Idaho, November 14, 2003 |