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Tomato Salad on a Roll

Recipe for August 7, 2011

 

Keeping track of how many ways to serve the wonderful market tomatoes?  Here’s another.

 

1 pound ripe tomatoes*, in assorted colors and sizes

Salt and pepper

2 garlic cloves*, finely minced

2 anchovy fillets, rinsed and roughly chopped, optional

1 teaspoon capers, rinsed

3 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

Pinch red pepper flakes

12 basil leaves*

A few tender parsley leaves

4 fresh French rolls or a long baguette*

 

1. Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper.

2. Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.

3. Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.

4. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

 

Yield: 4 servings.

From The New York Times

*Ingredients can be found at the market

 

P.S. (Perfect Substitute)

Take two slices of Classic White Wonder Bread.  Yes.  No substitutes.  Spread both

sides to the edge with lots of Hellmann’s mayonnaise.  Slice tomatoes thick or thin.

Pile on one side of the bread.  Salt and pepper. Cover with the other slice of bread.

Now stand over the sink and start eating.

And that’s what we like about the South.