With tomatoes peaking now and just bursting with sweetness and juice, we have been using them every day. Sometimes at breakfast and lunch but mostly at supper time. I plan to make them this way for tonight:
Slice up 4-6 large tomatoes, mince 4 cloves of garlic and about 3-4 tab. of fresh Italian parsley. Place the tomato slices on a platter or large plate and sprinkle the parsley, garlic over them. Don't put them in the refrigerator.Drissle the whole thing with your best evoo and slat and pepper, let sit at least 10 minutes, but not longer than an hour to mingle the flavors.
You can if you like scatter 1/2-c. of a grated hard cheese, like dry-jack or parmesan over the tomatoes after the evoo has been put on them. or use fresh mozzarella and basil,put down a tomato, then a slice of mozzarella, then, dress with evoo and sprinkle the top with the basil that you've cut into thin strips.
or:for my friends the anchovy lovers soak 6-8 anchovies in 2 tab. of vinegar about 20 min. Slice a small red onion in rings, and place onion rings on tomato slices, add some minced parsley and oregano and add to your evoo, cut the anchovies in half the long way making two strips, now cube some feta and scatter it over the tomatoes and onion rings, add a 1/2 c. of your favorite black olives to this, drape the anchovies accross the top then add the evoo and some salt and pepper...
enjoy,
kadesma
Slice up 4-6 large tomatoes, mince 4 cloves of garlic and about 3-4 tab. of fresh Italian parsley. Place the tomato slices on a platter or large plate and sprinkle the parsley, garlic over them. Don't put them in the refrigerator.Drissle the whole thing with your best evoo and slat and pepper, let sit at least 10 minutes, but not longer than an hour to mingle the flavors.
You can if you like scatter 1/2-c. of a grated hard cheese, like dry-jack or parmesan over the tomatoes after the evoo has been put on them. or use fresh mozzarella and basil,put down a tomato, then a slice of mozzarella, then, dress with evoo and sprinkle the top with the basil that you've cut into thin strips.
or:for my friends the anchovy lovers soak 6-8 anchovies in 2 tab. of vinegar about 20 min. Slice a small red onion in rings, and place onion rings on tomato slices, add some minced parsley and oregano and add to your evoo, cut the anchovies in half the long way making two strips, now cube some feta and scatter it over the tomatoes and onion rings, add a 1/2 c. of your favorite black olives to this, drape the anchovies accross the top then add the evoo and some salt and pepper...
enjoy,
kadesma