Prep 3 mins
Cook 5 mins
I have not tried this, I'm just putting it on the net so that when I get ready to go to the store, I have a list of the ingredients needed without having to go through recipe by recipe. It is from Sylvia Bennett's $5 Dollar Menus for Two, the A&B Biochemical Machine Method.
- 2 large tomatoes, sliced
- 2 -3 slices mozzarella cheese, to taste
- fresh basil, to taste
- vinegar, to taste
- olive oil, to taste
- sea salt, to taste
- any other seasoning, to taste
- Arrange sliced tomatoes on a plate or serving platter.
- Place mozzarella slices over each tomato slice.
- In a small bowl, combine the vinegar and oil.
- Pour this mixture over the tomato/mozzarella slices.
- Add remaining ingredients by sprinkling over top or garnishing on side.
- These may now be baked in a 350F oven, for a minute or two, or you can eat them without baking.
- (If you're anything like me the tomatoes get eaten and the rest of the ingredients get put back into the cabinet or fridge!).
I had eaten this at an upscale restaurant and was delighted to find the recipe. It is very good and easy to make.
I have seen variations of this recipe (including my own) and only read this to see if it offered any new twists, but was saddened to see that it lacked even the basic of the basics! It should specify, at the very least: use FRESH mozzerella, GOOD vinegar (e.g. red wine, balsamic, etc. depending on your tastes), GOOD extra-virgin olive oil; Only mix the vinegar and oil, sprinkle the salt/herbs on after. Layer the tomatoes/cheese slices in a continuous string, makes for a prettier presentation. Don't bake it, serve it fresh, as it will get mushy and the flavors will change. At least they got the fresh basil part right!