Tomatoes Vinaigrette

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 or 3 large ripe tomatoes
  • ¾ cup vinaigrette sauce


    Dip the tomatoes, one at a time, into rapidly boiling water for exactly ten seconds. Remove each tomato and peel. Cut away the stem ends and slice the tomatoes. Arrange the slices on chilled plates and spoon the sauce over them. Marinate and chill for thirty minutes before serving.