Wednesday, August 22, 2007

Tomatoes Toccata

This is something I used to make a lot when I had a tomato garden. They look great, they travel well to take to dinner parties, and work well for a salad course or a buffet.

Tomatoes Toccata (Level 1)

8 firm ripe tomatoes peeled
1/2 cup chopped cilantro
1 clove garlic minced
1 teaspoon salt
1 teaspoon sugar substitute
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard

Cut the stem ends from the tomatoes. Then cut vertical 1/2" slices partially through the tomatoes and stuff about 1 tablespoon cilantro between the slices. Place the tomatoes in a shallow dish.

Combine the rest of the ingredients and mix well. Pour over the tomatoes, cover and refrigerate. (These can be made a day or 2 ahead of time, just let sit for about 20 minutes before serving).