Wednesday, June 29, 2005

Farm Fresh Tomatoes with Basil

Fresh tomatoes are another one of my food aversions. But I love to cook with them. At camp, I place marinated tomatoes with basil on the menu twice each session. The counselors (and some of the campers) go crazy over them.

And I love preparing tomato salads for my parents (they're the vine-grown tomato industry's biggest supporters). For their 50th wedding anniversary in August 1999, I marinated sliced tomatoes in a basil and garlic vinaigrette, much like this recipe.

Mom and dad loved the tomatoes, and I used the tomato-infused vinaigrette to dress our salads on a camping trip to Mammoth Lakes, California during the week after the anniversary party.


3 fresh tomatoes, diced and seeded
1/2 cup shredded fresh basil
2 cloves minced garlic
2 tablespoons extra virgin olive oil
1-1/2 tablespoon balsamic vinegar
Salt and pepper to taste

Mix ingredients and refrigerate two hours or overnight to blend flavors.

Marinated tomatoes with basil. We usually fill two (2-1/2-inch) hotel pans per meal with the tomatoes for two or three meals at camp. They're one of the most popular salads for the week-long camp session. The secret is to use a good brand of extra virgin olive oil, freshly minced garlic and chiffonade of fresh basil.

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