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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Late Summer Tomatoes Recipe

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This recipe for Late Summer Tomatoes is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Several perfectly ripe tomatoes, from the garden or fresh food market
Onion, finely chopped
Green pepper, finely chopped
T's French dressing to taste (See Sauces and Basic Recipes)
Optional: salt, pepper, fresh chopped chives, parsley, herbs of your choice
Directions:
Directions:
Peel and core each tomato carefully, then slice iinto 1/2 inch rounds, and arrange in a deep plate or platter.
Mix together the onions and peppers, and sprinkle amply over the tomatoes.
Add salt, pepper, herbs to taste.
Pour dressing over the top, and allow to marinate at room temp or in fridge, basting occasionally with the dressing, until time to serve.
Personal Notes:
Personal Notes:
Polly made this for us when the tomatoes came in, often during those first days following our return from the lake to Illinois. Meals were sometimes simpler then, because she hadn't had a chance yet to build up her kitchen stock after being gone for three months. Serve with fresh corn on the cob, and cottage cheese. It's all you need, really. Note: peeling the tomatoes reduces nutrients but does make a more delicate dish. If they're truly ripe, the skins slide off pretty easily.

 

 

 

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