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Thursday, August 12, 1999 Tested by Suzanne Martinson
Fresh tomatoes. Ah, let us count the ways.There's the classic BLT, or in vegetarian homes, LT. There are tomatoes in salads, in sandwiches, in desperate hands, as the juice drips swimmingly down the chin.
Most of us simply can't bear to let a perfectly good tomato go to waste.
Waste not, want not, especially in the case of this delicious meal of a salad. The recipe was provided by the Philadelphia Regional Produce Market, which was founded in 1959. Not that we think that any tomato east of the Breezewood exit can compare to what we have in Western Pennsylvania.
The great thing about this imported recipe is its simplicity. Even more important, leftovers -- well-drained, of course -- can make a fabulous sandwich. It might be a good idea to spread a thin layer of butter on the bread to prevent soaking.. But even sogginess can be an attribute when it comes to a juicy TOCO sandwich (Tomato-Onion-Cheese-Olive).
5 large tomatoes, cored, sliced
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. Serves 6.
Philadelphia Regional Produce Market
If you have a fruit or vegetable that you would like to see featured between now and Sept. 30, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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