Saturday, March 5, 2011

Italian Tomato Salad (Pomodori Marinati)


serves 4

3 large tomatoes
1 onions, sliced thin
4 tablespoons white wine vinegar
1 teaspoon dried sage crumbled
2 bay leaves
1teaspoon dried basil leaves
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 teaspoon sweet relish (caper’s if you have them)
1/4 cup black olives, pitted and sliced
2 tablespoons parmesan cheese, grated
4 hard cooked eggs

Poach onions in a skillet with the olive oil on low heat until translucent, don’t brown. Add vinegar, salt and pepper, sage and bay leaves, and raise the flame to high for a minute or two, stirring constantly. Turn the onions out into a bowl and let them cool. Add relish and remove bay leaf, mix gently.

Cut tomatoes in wedges, and arrange them in a bowl and sprinkle with olives. Pour the onion mixture over the tomatoes, together with the optional ingredients if you so decide. Let all sit for a few minutes, garnish with basil, cheese and eggs.

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