Recipe

Sliced Tomatoes Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 1 month ago 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. Little did we k... More Prep:60m Cook:110m Servings:12	Notyourmomm
	slice tomatoes roasted caponata topping

Does this look good? Yeah! / Nope

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Ingredients

3 large beefsteak tomatoes, sliced at least 3/4 inch thick

1 eggplant, unpeeled and cut in small/medium dice

coarse salt

3 plum tomatoes, seeded and diced

1 each yellow, red, orange and green pepper, seeded, diced

2 medium zucchini, diced

2 yellow onions, diced (or use leeks or shallots, whatever you have)

4 garlic cloves, peeled and sliced

2 tablespoons of capers drained

1/2 cup of pitted imported green olives, coarsely chopped

3 pinches of red pepper flakes

1 bay leaf

1/4 cup of red wine vinegar

1 teaspoon of sugar (1 package of splenda)

1/2 cup of extra virgin olive oil

1/2 cup of fresh parsley leaves, washed and chopped

Directions

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.**

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Comments

krumkake 2 years, 1 month ago said:
And I thought YOU were nuts for posting a recipe for "sliced tomatoes"!! This sounds devine...

notyourmomma 2 years, 1 month ago said:
No worse than the recipe I saw awhle ago for iced water!!!! LOL Glad you looked.

wynnebaer 2 years, 1 month ago said:
My kitchen counter is full of peppers and tomatoes from the last of the garden. And I just happen to have the rest of the ingredients in the fridge...guess what I'm making for the game sunday...Thanks

mystic_river1 2 years ago said:
Great! It's not as good as one recipe for HOW to slice a tomato give me a break LOL this is super

trigger 10 months ago said:
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 :)

sparow64 3 months ago said:
OMG! This sounds absolutely fabulous! Gotta make this!! YUMMMMM!

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