R. Ohlgren-Evans, from the August 1999 Newsletter

Need a new picnic salad? This chilled, baked tomato salad may be just the thing to share at your next barbecue potluck. Serve it as a side dish, or as an appetizer along with a crusty baguette to mop up the juices.

Baked Tomato Salad

olive oil
large summer tomatoes
salt and pepper
fresh parsley, basil, and cilantro, minced
1 jar roasted red peppers, chopped (or make your own!)
dry bread crumbs
capers

Preheat oven to 475 degrees. Choose a shallow baking dish for your desired number of servings, and grease well with olive oil. Cut the tomatoes in 1/4" slices and place a single layer in the dish. Salt and pepper lightly, then layer with a sprinkle of the minced herbs and red peppers. Repeat the process twice, then drizzle a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

For additions or corrections to this page, please contact the Webmaster.