"OUR GARDEN always yielded a large crop of tomatoes. In season, we ate tomatoes every day—and this salad was one of our favorites. Mother also grew her own herbs...dill, basil and thyme. The fresh flavor of basil enhances the great taste of summer tomatoes."
Featured In: 25 Make-Ahead Appetizer Recipes
- 4 medium tomatoes, sliced
- 3 tablespoons canola oil
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- Place the tomatoes in a shallow serving dish. In a bowl, combine the oil, basil, vinegar and sugar. Pour over tomatoes. Cover and refrigerate for several hours. Yield: 6-8 servings.
Originally published as Marinated Tomatoes in Reminisce Extra August 1994, p47
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