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Warm Tomato Salad
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From the Kitchen of ... Roseann Blacher, Marietta
The cook: Roseann Blacher is an avid organic gardener who loves to cook.
The recipe: Blacher gently warms her early summer tomatoes to bring out the flavor, and then tosses them with fresh herbs and top-quality oil and vinegar to create a perfectly seasonal salad.
Use whatever tiny sweet tomatoes are available,. "I just love the mixed yellow pear, cherry red and grape tomato combo that I grow from seed, " Blacher said, but you can also use whatever small tomatoes are available at your local store or farmers market. "My husband, Joel, is not a vinegar fan, so I will sometimes add Meyer lemon juice instead," she says. Use any leftovers for bruschetta.
Hands on time: 5 minutes Total time: 5 minutes Serves: 2
Ingredients:
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1 tablespoon extra-virgin olive oil (or more, if desired)
2 cups small sweet tomatoes (grape, cherry or any homegrown varieties, larger tomatoes sliced in half)
2 tablespoons thinly sliced basil leaves, divided
2 teaspoons balsamic vinegar or lemon juice
Salt and pepper
Instructions:
In a small saute pan over medium heat, add the olive oil. Add the tomatoes and swirl the pan quickly to coat the tomatoes. Heat them for 2 to 3 minutes, or until they start to sizzle and pop and a few of the skins begin to wrinkle. Add half of the basil, swirl the pan quickly to combine, then pour all the contents of the pan into a small bowl. Drizzle with the vinegar or lemon juice, sprinkle with the remaining basil and season to taste with salt and pepper. (You can drizzle with additional olive oil, if desired.)
Nutrition:
Per serving: 92 calories (percent of calories from fat, 65), 1 gram protein, 7 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 14 milligrams sodium.
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