A few weeks ago I bought a new cookbook, "You Can Trust a Skinny Cook" by Allison Fishman. So far I have made a few recipes from the book, and been really happy with all of them. One of the things I love about the book is that she uses all REAL ingredients. No "light butter", no turkey bacon (because we all know that turkey bacon shouldn't even be called bacon!). She just uses the ingredients in moderation.
Last weekend, Scott smoked a brisket on the Big Green Egg, and I was looking for a side that would take advantage of one of my favorite foods of summer: tomatoes. This recipe was easy and required no cooking. It tasted great, and you can eat it over several days if you want as the flavors will just continue to meld.
1 lb ripe tomatoes, cut into wedges
1/4 cup olive oil
3 tbl red wine vinegar (we only had white)
1.5 tbl dried parsley
Greens of 1 scallion, chopped
1/2 tsp dried oregano
1/2 tsp sugar
1/2 tsp garlic power (I used a little bit of garlic salt)
salt and pepper to taste
I also added a teaspoon of garam masala to complement the BBQ
Whisk together all the ingredients and pour over the tomatoes. Marinate at least 30 minutes or up to 5 days. (The dried herbs allow the recipe to be kept for longer)
This recipe really allowed the flavor of the ripe tomatoes to shine through, but added an nice punch. It would be great in salads, and no need for additional dressing, or on a sandwich with fresh mozzarella or goat cheese.