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Rainbow Tomatoes with Fresh Basil |
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This simple dish is our favorite way to show off some of the many colored tomatoes from our garden. It’s especially nice to overlap slices of red, yellow, green zebra and purple tomatoes scattered with the finest shreds of green basil.
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Makes 2 to 4 servings |
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6 large ripe tomatoes, preferably at least 3 different colors
8 large fresh basil leaves, finely sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
Salt and Fresh ground pepper
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Cut the tomatoes into ½ inch thick rounds. Arrange the slices, slightly overlapping, in a single layer on a platter. Scatter the basil over the top. Whisk the oil, lemon juice and sugar until combined and season with the salt and pepper. Pour the dressing evenly over the tomatoes. Cover loosely and let stand at room temperature to marinate for at least 30 minutes and up to 2 hours. |
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Large Flavorful Fruits
Productive plants ripen even in short seasons |
The True Italian Piccolo Basil
Tiny leaves are ideal for salads and seasoning. |
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Recipes
for Summer
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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