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YOU CAN EAT THAT: Recipe of the week: Now that tomatoes…
By robyn | July 22, 2008
Now that it appears tomatoes are off the hook and the attnetion has turned to jalapenos as the source of that nasty illness, once again, its time to enjoy those round orbs of juicy goodness!!
Remember with fresh tomtatoes to keep them at room temperature so the flavor is preserved. And try to use them up within 2-3 days from purchase for best results.
Here is one of my all time favorites to prepare:
GARLICKY TOMATO SALAD
Dressing;
3 garlic cloves, minced
1 Tbsp red wine vinegar
2 tsp lemon juice
1 tsp olive oil
1 tsp Dijon mustard
salt and pepper
Salad:
4 plum tomatoes, sliced
2 yellow tomatoes, diced
20 cherry tomatoes, halved
16 fresh basil leaves
1. Combine the ingredients for the dressing and set aside.
2. Toss together the salad ingredients. Add the dressing and toss well.
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