15 pounds tomatoes (AP)
1 ounce basil leaves, freshly ground
1 1/2 cups red wine vinegar
1 1/2 cups granulated sugar
2 teaspoons salt
1/2 teaspoon cracked black pepper
Servings: 50
1. Peel and seed tomatoes (see Notes). Cut tomatoes into bite-size pieces. Put in bakers bowl.
2. Cut or tear basil into small pieces. Gently stir into tomatoes.
3. Mix vinegar, sugar, and spices. Pour over tomatoes. Let stand 30 minutes.
4. Serve tomatoes in a bowl with some of the vinegar dressing. Garnish with fresh basil leaves.
Notes: Use very ripe, bright red tomatoes.
Procedure for seeding tomatoes: Cut the tomato in half horizontally. Gently squeeze each half of the tomato to push out the seeds.
VARIATION:
Tomato Basil and Romaine Salad. Cut or tear 10 lb romaine lettuce into bite-size pieces. Portion 3 oz lettuce onto individual salad plates. Using a No. 12 dipper, portion tomatoes on top of greens (being careful to not use too much vinegar dressing). Sprinkle 1 tsp freshly grated Parmesan cheese on top of each salad. Drizzle a small amount of the vinegar on top, if desired. Garnish with whole basil leaves. May substitute slices of fresh mozzarella cheese for the Parmesan cheese.
1 ounce basil leaves, freshly ground
1 1/2 cups red wine vinegar
1 1/2 cups granulated sugar
2 teaspoons salt
1/2 teaspoon cracked black pepper
Servings: 50
1. Peel and seed tomatoes (see Notes). Cut tomatoes into bite-size pieces. Put in bakers bowl.
2. Cut or tear basil into small pieces. Gently stir into tomatoes.
3. Mix vinegar, sugar, and spices. Pour over tomatoes. Let stand 30 minutes.
4. Serve tomatoes in a bowl with some of the vinegar dressing. Garnish with fresh basil leaves.
Notes: Use very ripe, bright red tomatoes.
Procedure for seeding tomatoes: Cut the tomato in half horizontally. Gently squeeze each half of the tomato to push out the seeds.
VARIATION:
Tomato Basil and Romaine Salad. Cut or tear 10 lb romaine lettuce into bite-size pieces. Portion 3 oz lettuce onto individual salad plates. Using a No. 12 dipper, portion tomatoes on top of greens (being careful to not use too much vinegar dressing). Sprinkle 1 tsp freshly grated Parmesan cheese on top of each salad. Drizzle a small amount of the vinegar on top, if desired. Garnish with whole basil leaves. May substitute slices of fresh mozzarella cheese for the Parmesan cheese.
Last edited by a moderator:
