Recipe by Shandobando
My father conjured up this delicious and fresh appetizer or side dish, inspired by a recipe that he felt "lacked kick". You can vary this recipe based on personal preference very successfully. You can subsitute parmesan for Romano if you must, but it has a milder taste. A phenominal addition to a nicely grilled Rib-eye, Delmonico, or Filet Mignon. Are you a garlic lover? This is a must try!
- 5 large red ripe tomatoes, Sliced 3/8th to 1/2 inch thick
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 4 -6 garlic cloves, crushed (2 tbsp)
- 3⁄4 cup romano cheese, grated
Directions See How It's Made
- In a small bowl combine olive oil, salt, pepper, and garlic. Set aside to let the flavors blend together(At least 30 minutes), stirring occasionally.
- Slice tomatoes and lay side by side on a serving platter. (May need more than one platter).
- Stir oil mixture one last time and spoon out the garlic from the oil, placing a small amount of garlic on each tomato - evenly distributing the garlic amongst slices.
- Spoon or drizzle the oil mixture over all the tomato slices evenly.
- Sprinkle the romano over the tomatoes evenly.
- If these are as popular in your house as they are in mine, there won't be any left!