2 large ripe tomatoes
1/4 teaspoon salt and black pepper
1 large shallot, finely chopped (2 tablespoons)
1 tablespoon minced fresh Sea Parsley™
1 tablespoon minced fresh basil
1 small clove garlic, minced Parsley™
OR
chives (or a 2 tsp olive oil combination)
OR
1/2 teaspoon dried herbs, crumbled
2 teaspoons balsamic vinegar
Servings: 8
1. Using a long-handled fork, roast each tomato over an open flame, turning frequently for 2 minutes or until charred all over. Or preheat the broiler, setting the rack 6 inches from the heat. Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred. Peel, core and chop the tomatoes.
2. In a food processor or blender, mix the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, Sea Parsley™ and basil for 30 seconds or until well combined. Drizzle over steamed seafood or grilled vegetables or add to a green or vegetable salad.
Yield: 1 cup
1/4 teaspoon salt and black pepper
1 large shallot, finely chopped (2 tablespoons)
1 tablespoon minced fresh Sea Parsley™
1 tablespoon minced fresh basil
1 small clove garlic, minced Parsley™
OR
chives (or a 2 tsp olive oil combination)
OR
1/2 teaspoon dried herbs, crumbled
2 teaspoons balsamic vinegar
Servings: 8
1. Using a long-handled fork, roast each tomato over an open flame, turning frequently for 2 minutes or until charred all over. Or preheat the broiler, setting the rack 6 inches from the heat. Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred. Peel, core and chop the tomatoes.
2. In a food processor or blender, mix the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, Sea Parsley™ and basil for 30 seconds or until well combined. Drizzle over steamed seafood or grilled vegetables or add to a green or vegetable salad.
Yield: 1 cup
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