There’s nothing better than eating a fresh tomato straight from the garden. But sometimes the ones from the farmers market need a little help …
- 3 good sized tomatoes, sliced thick
- 1/3 cup sherry
- 1/4 extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp rice vinegar
- 2-3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- salt and pepper
Arrange tomato slices in a single layer on the bottom of a 9×13 inch pan. Season with salt and pepper. In a small bowl whisk wet ingredients and garlic. Pour over tomatoes. Sprinkle with oregano. Refrigerate for three hours. Bring back to room temperature before serving.
Still hot? It’s cooled down into the 90s here, but summer isn’t going away anytime soon. Here are some more cool dishes that won’t have you heating up the kitchen: gazpacho, bruschetta and mushrooms with capers and anchovies, marinated eggplant and chickpea salad, tabouleh. Also, if you like tomatoes and sherry together, check out Cook, Eat, Live Vegetarian’s tomato salad.