Sliced Tomatoes
From notyourmomma 16 years ago
- 110 minutes to make
- Serves 12
We had a potluck asking for all of the fanciest of dishes for the Christmas Party. Our HR dir. put down "sliced tomatoes" on the sign up sheet and we teased him for a month, for going all-out in his efforts for the Annual food fest. Read more Little did we know he made a great roasted caponata to top said sliced tomatoes. They were awesome. See less
Ingredients
- 3 large beefsteak tomatoes, sliced at least 3/4 inch thick shopping list
- 1 eggplant, unpeeled and cut in small/medium dice shopping list
- coarse salt shopping list
- 3 plum tomatoes, seeded and diced shopping list
- 1 each yellow, red, orange and green pepper, seeded, diced shopping list
- 2 medium zucchini, diced shopping list
- 2 yellow onions, diced (or use leeks or shallots, whatever you have) shopping list
- 4 garlic cloves, peeled and sliced shopping list
- 2 tablespoons of capers drained shopping list
- 1/2 cup of pitted imported green olives, coarsely chopped shopping list
- 3 pinches of red pepper flakes shopping list
- 1 bay leaf shopping list
- 1/4 cup of red wine vinegar shopping list
- 1 teaspoon of sugar (1 package of splenda) shopping list
- 1/2 cup of extra virgin olive oil shopping list
- 1/2 cup of fresh parsley leaves, washed and chopped shopping list
How to make it
- Cut the eggplant in less than one inch dice, place in a colander. Sprinkle with coarse salt. Cover with a heavy plate and a heavy can on top to press the excess liquid from the eggplant, at least one hour.
- Preheat the oven to 350 degrees. Cover a cookie sheet with heavy duty foil. Oil with one tablespoon of olive oil.
- While the oven heats and the eggplant drains, dice all the veggies in less than one inch dice. Not minced but less than chunky
- This takes time and you want all veggies to be fairly uniform.
- Rinse the eggplant, dry with paper towels.
- Put all the veggies including the garlic on the prepped baking sheet along with the capers, olives. Sprinkle with salt and pepper.
- Heat the vinegar and sugar and bay leaf in small sauce pan until the sugar dissolves. Remove from heat and mix vinegar with 1/2 cup of olive oil, whisk and pour over all the veggies. Toss, mixing thoroughly.
- Bake uncovered for one full hour, turning every 15 minutes.
- Cool to room temperature.
- Slice the tomatoes in fairly thick slices, arrange on a platter, top with the room temperature caponata. Sprinkle with parsley.
- **Our infamous HR was forever called "Sliced", we never called him his real name after we had this dish.**
The Rating
Reviewed by 3 people-
Great! It's not as good as one recipe for HOW to slice a tomato give me a break LOL this is super
mystic_river1
in Bradenton loved it
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I like this idea the caponata which is cooked is a great compliment for the fresh tomatoes.I can not wait for my summer vegetables to come in so I can try this lovely recipe.
Five forks and a smile :)
trigger
in loved it
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OMG! This sounds absolutely fabulous! Gotta make this!! YUMMMMM!
sparow64
in Sweetwater loved it
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