Herbed Tomatoes—Two Ways

herbed_tomatoes.pdf
File Size:	208 kb
File Type:	pdf

Download File

---

COLD HERBED TOMATOES—2 servings                        
2 large tomatoes, sliced                                               1 tsp minced fresh tarragon
1 sweet onion, sliced                                                      1 tsp fresh basil
4 tsp olive oil                                                                       1 tsp fresh parsley
1 1/2 tsp lemon juice                                                      salt and pepper
1/4 tsp minced garlic
 
In a bowl combine the tomatoes and sliced onions.  In another bowl combine the oil, lemon juice, garlic, herbs and salt and pepper.  Pour over the tomatoes and onion.  Stir gently to coat
 
 
​TOMATOES PROVENCAL—6 servings
3 medium tomatoes*—cut in half crosswise                                        2 garlic cloves, minced
1 tbsp chopped fresh garlic                                                                 1 tablespoon chopped fresh basil
2 tsp fresh thyme                                                                                      1/4 tsp pepper
1/4 tsp salt (or to taste)                                                                        3 tbsp olive oil
1/4 cup Parmesan cheese
 
Preheat the oven to 350 degrees.  Arrange the 6 tomato halves in a baking dish
 
Mix together the herbs, pepper and salt with the olive oil.  Sprinkle the mixture on the tomato halves.
 
Bake for 20 minutes or until tomatoes are tender.
 
Sprinkle with Parmesan cheese and broil for 1 to 2 minutes or until the cheese is golden.  Cool slightly and each while still warm.
 
*We recommend you try this recipe with our big heirloom tomatoes  or a beef steak variety.